Scolloped Potatoes

Scolloped Potatoes

I took these to a recent meeting and they were a hit.  Many people have gotten used to the flavor of scolloped potatoes from a box.  These are preservative-free, everything natural scolloped potatoes and the flavor really makes these stand out.  There is no comparison.

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Directions:

1
In a small sauce pan, melt butter and blend in flour.
2
Let sit for a minute.
3
Add all of cold milk, stirring with a whisk.
4
Season with salt and cayenne.
5
Cook sauce on medium-low until smooth and boiling, stirring occasionally with a whisk.
6
Reduce heat and stir in cheese.
7
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8
Pour half of cheese sauce over potatoes.
9
Repeat with second layer of potatoes and cheese sauce.
10
Sprinkle the remaining cheese on top.
11
Top with some paprika for color.
12
Bake uncovered for about 1 hour at 350°F.

I baked mine for about 50 minutes and that was plenty. I also had some diced ham and added that to the sauce before doing the layers.   6 servings