Recipes/Cooking/Baking
recipe is online at:
http://www.onemathematicalcat.org/Recipes/scallopedPotatoes.htm
SCALLOPED POTATOES
Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)
The original recipe called for cayenne pepper, but I don't usually have that on hand.
I use crushed red pepper instead—adds a wonderful kick!
INGREDIENTS:
- about 4 cups thinly sliced potatoes
- 3 Tb butter
- 3 Tb flour
- 1½ cups whole milk
- 1 tsp salt
- crushed red pepper (as desired; about 1/2 tsp)
- 1–2 cups grated sharp cheddar cheese
- paprika
PREPARATION:
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Preheat oven to 350°F.
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Slice potatoes:
I use one-up from the thinnest setting on my mandoline.
The potatoes cook best if they're uniformly-sized, and layered evenly in the pan.
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Make cheese sauce:
In a medium saucepan, melt butter; whisk in flour.
Whisk until bubbly.
Add cold milk, whisking constantly.
Add salt and pepper.
Cook, on low, until thickened, whisking often.
Stir in cheese (leaving enough to sprinkle on top of casserole).
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Assemble:
Butter a 9" x 13" baking dish.
Pour half the cheese sauce over the potatoes.
Add remaining potatoes.
Pour remaining cheese sauce evenly over top.
Sprinkle with remaining cheddar cheese.
Sprinkle with paprika.
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Bake:
Bake uncovered for about 50 minutes.