Whole Foods: Scalloped Potatoes Recipe
These scalloped potatoes will be your new go to. I promise. The leftovers are just as good if not better the next day! My husband loves to make these, but being from Idaho, he loves all things potatoes.
Kelly @ Onceamonthmom.com
- 4 cups organic, russet potatoes, thinly sliced
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups sharp cheddar cheese, grated, divided
In a small saucepan, melt butter and blend in flour. Let sit for one minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in 1 cup cheese. Place half of the sliced potatoes in a lightly oiled one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle with remaining grated cheese. Bake uncovered for about 1 hour at 350 degrees.
Prepare as directed above. Let cool, portion and divide among freezer bags until ready to serve. TO SERVE: Thaw in refrigerator and heat in microwave for 2-3 minutes or oven at 300 degrees for about 20 minutes.
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