Scalloped Potatoes With Cheese

[Roxy]

This recipe is from my friend Mo. I made this last night with the meatloaf and we really liked it. I didn't slice the onion for the sauce...I used the S blade in the food proceasor to dice it in small pieces.

 

Scalloped Potatoes With Cheese:

 

4 cups very, very thinly sliced peeled potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 cup grated sharp cheddar cheese for sauce

1/2 cup grated cheese, to sprinkle on top

paprika

 

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 350F, or until potatoes are tender but firm, when you insert a knife into the center of the casserole.

 

 

OPTIONAL: 1 small onion sliced thin, and added to the sauce mixture. (I always add the onion)