October 30, 2013

Scalloped Potatoes

I absolutely love cheese.  You can put in on nearly anything and I'm a happy camper.  And what could possible go better than cheese and potatoes?!  I mean whether their baked, mashed, or roasted it's basically the best thing ever.  So in my book, scalloped potatoes are definitely the bee's knees.  Creamy, and gooey, and crispy on top.





Now that is heaven on earth.



You'll Need:

a couple cups of milk
2 TB butter
3 TB flour
1.5 cups shredded cheese 
3-6 potatoes


Measurements in this recipe are far from exact, as it's going to vary based on the size of your pyrex dish, the number of potatoes you have, and how much you love cheese.  But with milk, cheese, and potatoes you really can't mess up, so don't worry about it!


To start, cut up those potatoes into slices.  You can use any kind, I think these were Idaho Gold, but that might be made up.



In a medium pot melt your butter on medium heat.  Add a few pinches of flour and mix well.


Start pouring and stirring in your milk.  You're going to want enough to just about cover your potatoes.

While your milk is warming up, layer potatoes and shredded cheese.  I used extra sharp cheddar and a little bit of asiago.  Keep about 1/3 of your cheese to mix in with the milk, and set some aside to sprinkle on top.




At this point, if you milk is warm add some cheese and stir until it's mixed in.  Pour over top of your potatoes.



Sprinkle the rest of your cheese on top.  It's okay if your milk doesn't quite reach the height of your potatoes- they'll sink some when they cook, and the cheese on top will get crispier.



Bake at 400 for 15 minutes, then turn your oven down to 350 and bake for another 45 minutes or so.


And now for the final product:












Dig in and enjoy!


The Recipe:

2 TB butter
3 TB flour
2-3 cups milk
6 ounces shredded cheese
4-6 potatoes

Slice potatoes and layer in pyrex/casserole dish with 2/3 of your shredded cheese.

In a pot on medium heat, melt butter.  Add flour and mix well.  Slowly add milk and stir.  Once warm, add most of the remaining cheese.  Pour over potatoes, and sprinkle with remaining cheese.

Bake at 400 for 15 minutes.  Turn over down to 350 and cook for another 45 minutes.

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