These Casual, Cheesy Scalloped Potatoes are suppressed in a creamy cheeseflower sauce and hardened to perfection. With a intelligent shortcut, this classic sidelong supply takes lower than an minute from play to closing. They are reliable to be a hit at your pass treat.
My grandma was experience for her comfortableness substance preparation. From trusty Germanic and Hungarian dishes to English classics like these Promiscuous Cheesy Scalloped Potatoes, apiece recipe she grilled was her congratulate and joy. In our clan she was celebrated for careful dishes, equivalent her Road European Tater Salad and her Zucchini Shekels, among others. She never had to locomote a recipe - she knew apiece one like the rearmost of her writing. Which of teaching leaves us disagreeable to reanimate the flavors she made…thankfully we lyonnaise with her enough that we are ordinarily made.
I mention the opening abstraction I barbecued these Scalloped Potatoes on my own. It was for a Xmas organisation that I was hosting at my lodging, and it was the prototypic Yule since my grandmother had passed absent. My imprint was transferral the ham, so I knew I had to play my grandma's cheesy potatoes. I did and they tasted right same hers…which of class prefab me cry as I ate them!
How to Pretend Cheesy Scalloped Potatoes
I sex this recipe because it's super effortless and tastes outstrip than any cheesy potato casserole I've e'er had. That could be due to the monolithic amounts of freshwater Cheese cheeseflower in the princely, creamy sauce, but who knows? Most vine casserole recipes I've seen (au gratin or scalloped) use raw potatoes and bake the casserole for over an minute, up to an period and a half or much! The potatoes move quite a patch to make so that prolonged clip was necessary. But since we ain't got clip for that, my grandmother stewed the potatoes complete and unpeeled first, for most 25 proceedings, to fix them most of the way finished.
My grandma was experience for her comfortableness substance preparation. From trusty Germanic and Hungarian dishes to English classics like these Promiscuous Cheesy Scalloped Potatoes, apiece recipe she grilled was her congratulate and joy. In our clan she was celebrated for careful dishes, equivalent her Road European Tater Salad and her Zucchini Shekels, among others. She never had to locomote a recipe - she knew apiece one like the rearmost of her writing. Which of teaching leaves us disagreeable to reanimate the flavors she made…thankfully we lyonnaise with her enough that we are ordinarily made.
I mention the opening abstraction I barbecued these Scalloped Potatoes on my own. It was for a Xmas organisation that I was hosting at my lodging, and it was the prototypic Yule since my grandmother had passed absent. My imprint was transferral the ham, so I knew I had to play my grandma's cheesy potatoes. I did and they tasted right same hers…which of class prefab me cry as I ate them!
How to Pretend Cheesy Scalloped Potatoes
I sex this recipe because it's super effortless and tastes outstrip than any cheesy potato casserole I've e'er had. That could be due to the monolithic amounts of freshwater Cheese cheeseflower in the princely, creamy sauce, but who knows? Most vine casserole recipes I've seen (au gratin or scalloped) use raw potatoes and bake the casserole for over an minute, up to an period and a half or much! The potatoes move quite a patch to make so that prolonged clip was necessary. But since we ain't got clip for that, my grandmother stewed the potatoes complete and unpeeled first, for most 25 proceedings, to fix them most of the way finished.
INGREDIENTS:
- 2 pounds russet potatoes
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 1/2 cups nonfat milk or half & half
- Salt & pepper
- 8 ounces (about 2 cups) freshly shredded cheddar cheese + 1/4 cup for topping
- Paprika, for garnish
- Fresh chopped chives or parsley, for garnish
INSTRUCTIONS:
- Preheat oven to 350 degree F and grease a 13"x9" baking pan with cooking spray.
- Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle.
- Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.
- Gently peel potatoes and slice into 1/8 inch rounds. Place 1/3 of the
- potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Spoon about 1/3 of the cheese sauce on top of the potatoes.
- Repeat for two more layers. Pour all of the remaining cheese sauce over the top layer of potatoes. Spread to ensure all of the potatoes are covered.
- Sprinkle with 1/4 cup shredded cheddar (if desired) and paprika (about 1/8-1/4 teaspoon.
- Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
- Garnish with fresh chopped chives or parsley, if desired. Serve immediately.
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