Scalloped Potatoes

4 cups thinly sliced potatoes
Half cup diced sweet onion
Half stick butter
3 tablespoons flour
2 cups milk
Dash salt and pepper
2 cups grated sharp cheddar cheese, divided
4 slices American cheese

  1. Melt butter in a large saucepan over medium heat.  Saute onions until translucent.
  2. Add flour to create a roux.  Add milk slowly, stirring continuously.  Add salt, pepper, one cup of the cheddar cheese and all of the American cheese.  Simmer briefly until all of the cheeses have melted and you have a smooth sauce.  Remove from heat.
  3. Preheat oven to 350.
  4. Butter a baking dish large enough to hold the potatoes.  Alternate layers of potatoes and sauce, ending with a layer of sauce on top.
  5. Cover with aluminum foil and bake for 45 minutes.
  6. After 45 minutes, remove the aluminum foil and bake uncovered for another 45 minutes.
  7. During the last five minutes, sprinkle the remaining cup of cheddar cheese on top of the casserole.
  8. Remove from oven and let set for at least 15 minutes prior to serving.

 

Simple is good and super simple is better.  Recipes for Scalloped Potatoes are all pretty much the same.  Potatoes, butter, cheese, milk, bake.  But when you get compliments on the potatoes, you put the recipe on the blog to hopefully answer the question:

“So what do you do differently?”

After thinking about the question and  looking a few other recipes, the answer is not much.  (but I think it’s the half stick of butter).

TIPS – slice the potatoes as thin as possible, 1/4 inch is good.  Sauce up every layer of potatoes.  Use a high quality extra sharp cheddar cheese.  Butter, not margarine.

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