Saturday, December 20, 2014

Scalloped Potatoes

This is a basic scallop potato recipe.  Actually used rice milk which worked fine.  Overall like the simplicity of this recipe but would suggest sautéing some onions to boost the flavor up a notch. I also like to up the temperature toward the end of cooking to 375 for about 15 minutes.


Scalloped Potatoes

Ingredients 
 
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Directions
  1. In a small sauce pan, melt butter and blend in flour.
  2. Let sit for a minute.
  3. Add all of cold milk, stirring with a whisk.
  4. Season with salt and cayenne.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  6. Reduce heat and stir in cheese.
  7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  8. Pour half of cheese sauce over potatoes.
  9. Repeat with second layer of potatoes and cheese sauce.
  10. Sprinkle the remaining cheese on top.
  11. Top with some paprika for color.
  12. Bake uncovered for about 1 hour at 350°F.


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