Tuesday, September 13, 2016

Scalloped Potatoes






  • 8-10 medium potatoes (Russet or Yukon Gold are best)
  • 2 cups milk (I used 2%)
  • 1 tsp. coarse salt
  • 1 tsp. dried mustard or paprika
  • ¼ cup cold butter, cut into small squares
  • 2 Tbsp. flour
  • 2 cups shredded cheddar cheese, divided (old or medium cheddar is best)


How to Make It

  • Wash, peel and thinly slice potatoes.
  • Butter 9 x 13 casserole dish.
  • Layer 1/3 potatoes, 1/3 butter, 1 tbsp. flour and 1/3 cheese.
  • Repeat (potatoes, butter, flour, cheese).
  • Follow with final layer of potatoes and top with remaining 1/3 butter.
  • In bowl mix milk, salt and mustard and pour over top of potatoes.
  • Cover with tin foil and bake in preheated 350F oven for 1 – 1.5 hours until potatoes are soft and bubbly.
  • Sprinkle with remaining cheese and bake uncovered for another 15-20 minutes.
  • Serve with your favourite entrĂ©e like this Slow Cooker Balsamic Maple Glazed Ham .
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