Thursday, November 26, 2009

Scalloped Potatoes

This is my brother's special request for Thanksgiving. Every year, he asks for scalloped potatoes. And every year I seem to always make a different version. At the end, he always says, he wants it to be cheesy. Well, this year, I finally took him up on it. I searched for a cheesy scalloped potatoes recipe and it all called for some type of processed cheese. I thought, "why not use my own cheese sauce from my macaroni and cheese recipe?" And my Scalloped Potatoes recipe is born. It was quite a hit with my brother. So much so, that I didn't even get a taste of it because he took the rest of it home.

6 small to medium sized russet potatoes (sliced thinly)
3 Tbsp. butter
2 3/4 cup warm milk
1/4 cup all purpose flour
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. black pepper
1/8 tsp. cayenne pepper (optional)
2 1/2 cups shredded cheddar cheese

1) Preheat oven to 375 deg. F. Grease a casserole dish.

2) In a medium pan, melt butter. Add flour and whisk for a minute. Slowly add warm milk while whisking rapidly to prevent lumps. Bring to a boil and allow to slightly thicken.

3) Remove from heat. Add salt, nutmeg, black pepper and cayenne pepper. Mix well. Add cheddar cheese and mix thoroughly.

4) Place 2 layers of sliced potatoes on the bottom of casserole dish. Pour 1 cup of the cheese sauce over potatoes. Place another 2 layers and pour another cup of cheese sauce. Repeat until you have filled your casserole dish to your desired thickness. Sprinkle the top with more shredded cheddar cheese. Bake for 1 hour to 1 1/2 hour, until bubbly.

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