Cheesy Scalloped Potatoes
4 cups thinly sliced Russet potatoes – about 5 – 6 medium sized spuds
1 cup shredded cheese – cheddar, jack or a combo
1 teaspoon salt
½ teaspoon pepper
3 cups whole milk
3 tablespoons flour
4 tablespoons butter
1 medium onion – diced
Heat oven to 375
In a medium skillet, sauté onion in some olive oil until tender. Add butter and stir until melted. Sprinkle in flour and stir. Pour in milk until creamy and thick. Add salt and pepper. Remove from heat and set aside.
Slice potatoes into thin pieces. In a greased casserole dish, layer half of the potatoes. Spread half of the milk mixture on top of potatoes then spread half of the cheese on top.
Repeat with remaining potatoes, sauce and cheese.
Cover dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 10 – 15 minutes until the cheese is lightly browned. Allow to stand for about 10 minutes before serving.
Here's what you'll need.
Saute the onion until tender then
add the butter. Stir in the flour the
add the milk. Stir until thick and bubbly
then set aside. Don't forget the salt & pepper!!
Slice the potatoes *this* thin.
Starting with the potatoes, start layering.
Potatoes, sauce cheese. I used everything
twice ending with cheese on top.
Bake it for a while then let it
set for about 10 minutes before serving! YUM!!!
