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.
Scalloped Potatoes
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 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
Directions:
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.
Freezing Directions:
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.
Servings: 6
This Post will be linked at:
- Friday Favorites at Simply Sweet Home’s
-
Foodie Friday at Designs by Gollum
-
Friday Potluck at EKat’s Kitchen
-
Grocery Cart Challenge at Grocery Cart Challenge
- I’m Lovin’ It at Tidy Mom
This dish makes a great side dish to ham for your Christmas dinner with or without cheese, or you can use your left over ham and chunk it into the scalloped potatoes and it is a main dish a few days later. We make rice with our ham, as that is what my hubby likes, and then a few days later or maybe a week later, we make my ham and scalloped potatoes for dinner. :)
What is mill?
Milk. Sorry pregnant fingers :)