This is the first time I've ever enjoyed Scalloped Potatoes, but I do have to admit that this is the first time that I've eaten them when they didn't come out of a pre-cooked box or bag. Give them a try... I think you'll be pleasantly surprised.
INGREDIENTS
- Potatoes (3-6)
- Butter (3 tbsp)
- Flour (I've been using wheat flour for all of my recipes recently) (3 tbsp)
- Salt and Chile Powder
- Milk (1.5 cups)
- Cheddar Cheese (1.5 cups)
- Peel potatoes and cut into slices about 1/4 to 1/2 inch thick
- Butter a small casserole dish and layer half of the potatoes in the dish
- In a small pot, melt butter and then mix in flour.
- Once flour is completely mixed in, remove pot from heat
- Add milk to the pot, along with about 1/2 tsp of salt and a dash of chile powder. Mix together.
- Put pot back into the heat, whisking regularly until liquid starts to boil. Add 1 cup of cheese and stir. Mixture will be thickened.
- Pour half of the mixture onto the potatoes in the casserole dish. Put a second layer of potato slices over the mixture and top with the remainder of the sauce.
- Sprinkle the remaining 1/2 cup of cheese on top.
- Bake for 40 minutes at 350 degrees. Mixture will start to brown on the top when it is done.
I served this with pork chops covered in the mustard sauce I posted a few months ago. The mustard sauce was a lot better over pork chops than it was chicken.
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