About this Recipe
From: Simply Love
Traditionally scalloped potatoes are made with cream. You can make a dish equally as nice using milk in a very thin white (béchamel) sauce. This dish can be made ahead, partially baked and reheated the next day. The potatoes can be sliced by hand or with the slicing blade of a food processor. I have an inexpensive mandolin which works really well for this.
- ¾ pound sharp cheddar cheese grated
- 1 medium onion sliced thinly
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cups 1% milk
- 5-6 large russet potatoes
- Salt and pepper
Step by Step Instructions
Preheat oven to 350F (180C).
Butter a 9” x 13” oven proof pan.
Have the cheese ready in one bowl. Have the onion ready in another bowl. Melt the butter in a medium sized heavy saucepan over medium heat. Add the flour and cook 1-2 minutes without burning. Add the milk and cook stirring constantly over medium heat until the mixture comes to a boil. Turn heat down to low adding ½ teaspoon salt and ¼ teaspoon pepper. Cook about five minutes and turn off the heat. Peel the potatoes and slice them thinly using a food processor or a mandolin.
Layer a quarter of the potato slices on the bottom of the pan. Sprinkle them with a quarter of the onions, a quarter of the cheese, and some salt and pepper. Ladle a quarter of the sauce over top. Repeat these layers four more times, sprinkling the top with cheese.
Bake in preheated oven 45-55 minutes.
If you want to bake the potatoes in advance cook them for about 40 minutes, remove from oven, cool and refrigerate until ready to reheat. They will need about another 35-45 minutes at 375F before serving.