lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, March 18, 2013

Scalloped Potatoes

Scalloped Potatoes"YUM!" C really liked these potatoes. As I expected him to...he just liked them more than I even thought he might. Which is great because it made a big pan full. Miss F wasn't as much as a fan, which works out since she and I are off to Vail and Aspen in the morning, so he had a pan full of potatoes to eat as leftovers. I am a bit concerned how he is going to go about cleaning the dish. I fear that may be left for me upon our return. These potatoes are rich and full of cheese. They were inspired by the recipe at
Scalloped Potatoes

3 tablespoons butter
3 tablespoons flour
1 ½ cups milk
1 teaspoon salt
1 dash cayenne pepper
1 ½ cups grated sharp cheddar cheese, divided
4 cups thinly sliced potatoes (I used a mandoline at 1/8" setting)

Preheat the oven to 350 degrees.

In a small sauce pan, melt butter over medium heat and whisk in the flour. Whisk constantly for until the flour is incorporated. Whisk in the milk. Keep whisking until the sauce is smooth. Stir in the salt and cayenne. Reduce heat to low and stir in one cup of the cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of the cheese sauce over potatoes. Repeat with second layer of potatoes and pour the remaining cheese sauce overtop. Sprinkle the remaining ½ cup cheese on top.

Bake uncovered for about one hour. Allow to cool 10 minutes before serving.
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1 comment:

Katherine said...


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