Monday, October 26, 2009

Cheesy Scalloped Potatoes Recipe

Potatoes, cheese sauce...what's not to like? We had these with the glazed carrots and a grilled steak, but they go great with just about anything. Roast chicken comes to mind (I feel especially clever when I can cook more than one dish in the oven, or a whole meal even). These can be made in an 8 inch square baking dish or individual ramekins.

Cheesy Scalloped Potatoes

2 Tbsp Butter
2 Tbsp All Purpose Flour
1 3/4 Cups Chicken or Vegetable Broth
1 Cup Milk (I used 2% milk, but go as rich as your conscience will allow, I think cream would be too rich)
1 Cup (4 oz.) Shredded Cheese. I used a combination of cheddar and mozzarella, but any good melting cheese will work. Fontina comes to
1 lb. Potatoes
2 Tbsp Minced Shallots or Onions

Preheat the oven to 375.

Melt the butter in a saucepan over medium-low to medium heat. Whisk in the flour and cook for about 2 minutes. Gradually whisk in the broth so there are no lumps. Simmer until thickened, about 5 minutes. Add in the milk and stir to combine. Slowly add the cheese and stir until melted. This can sit on the stove over low heat while you slice your potatoes.

Butter your baking dish (or dishes).

Thinly slice your potatoes. You can peel them if you feel the need, but I never do. Layer about two layers of potatoes in the baking dish, then sprinkle with some shallots (or onions). Pour on enough sauce to completely cover the potatoes. Continue layering until all the sauce and potatoes are gone, or you run out of room. (Leftover cheese sauce can be used to make macaroni and cheese, or over steamed broccoli). Put your baking dish(es) on a cookie sheet or some foil to catch any spillovers in the oven, and bake until bubbly and brown on top, 40-60 minutes depending on the size of your dish and your oven. Let sit for about 5-10 minutes before serving.

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