Easy Cheesy Scalloped Potatoes

• Vegetarian

• Produce

  • 1 Chives or parsley, Fresh
  • 2 lbs Russet potatoes

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Paprika
  • 1 Salt & pepper

• Dairy

  • 1/4 cup 8 ounces (about 2 cups freshly shredded cheddar cheese
  • 1/4 cup Butter
  • 1 1/2 cups Milk or half & half, nonfat

Found on yellowblissroad.com

Ingredients

• 2 pounds russet potatoes
• ¼ cup butter
• ¼ cup all-purpose flour
• 1½ cups nonfat milk or half & half
• Salt & pepper
• 8 ounces (about 2 cups) freshly shredded cheddar cheese + ¼ cup for topping
• Paprika, for garnish
• Fresh chopped chives or parsley, for garnish

Directions

• Preheat oven to 350 degree F and grease a 13x9 baking pan with cooking spray.
• Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle.
• Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.
• Gently peel potatoes and slice into ⅛ inch rounds. Place potatoes in single layers in the baking dish, seasoning with salt and pepper after each layer. Halfway through, spoon about ⅓ of the cheese sauce on top of the potatoes.
• After the last of the potatoes are layered in the baking dish, pour on the remaining cheese sauce. Spread to ensure all of the potatoes are covered. Sprinkle with ¼ cup shredded cheddar (if desired) and paprika.
• Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
• Garnish with fresh chopped chives or parsley, if desired. Serve immexdiately.