4 russet potatoes, sliced into 1/4 inch slices
Russet Potatoes, 5 lb
1 onion, sliced into rings salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk
Horizon Organic, Whole Milk, Ultra Pasteurized, Half Gallon, 64 oz
1 1/2 cups shredded Cheddar cheese
Kraft Cheese, Cheddar Mild Shredded Cheese, 16 oz
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You can't go wrong if you choose these cheddar scalloped potatoes for a family meal, potluck dinner, or holiday feast. Briefly cooking the potatoes before baking means less time in the oven and ensures tender, delicious results.
A combination of milk and heavy cream makes for a rich sauce. Ham or bacon can be added to the potato mixture, or use a different cheese or blend of cheeses. For light garlic flavor, rub a cut clove of garlic over the baking dish before you butter it.
Use red-skinned potatoes or another low starch potato. Round whites, new potatoes, and Yukon Gold are good choices as well.
What You'll Need
2 pounds potatoes, peeled and sliced 1/4-inch thick, red-skinned or another waxy type
3 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
3 tablespoons flour
1 cup heavy cream
3/4 cup milk
8 ounces (about 2 cups) sharp Cheddar cheese (shredded, divided)
Put the sliced potatoes in a medium saucepan and cover with water. Bring to a boil and boil for about 4 to 5 minutes, or until just barely tender. Drain and set aside.
Heat the oven to 375 F.
Lightly butter a 2-quart casserole.
In a saucepan, heat butter over medium heat. Stir in the salt, pepper, mustard, paprika, and flour. Stir until smooth and bubbly.
Stir in the cream and milk and cook, stirring, until thickened. Stir in about 1 1/2 cups of the shredded cheese and cook until melted.
Combine the sauce and potatoes and spoon into the baking dish. Top with remaining cheese. Bake for 25 to 35 minutes, until bubbly and nicely browned. Serves 6.
