Old Fashioned Scalloped Potatoes

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1 Onion, medium small
  • 1 Parsley, fresh
  • 3 lbs Potatoes

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 3 1/3 cups Cheddar cheese, sharp
  • 3 cups Milk

Found on dishesanddustbunnies.com

Description

Ingredients

• 3 lbs potatoes, peeled and sliced ¼ thick (I use a mandoline slicer like this one to do the job)
• 1 medium onion, chopped small
• 2 cloves garlic, grated finely
• 3 tbsp butter
• 4 tbsps all purpose flour
• 1 tsp salt
• ½ tsp pepper
• 3 cups milk
• 3⅓ cups extra sharp cheddar cheese
• Chopped fresh parsley, for garnish

Directions

• Preheat the oven to 425°F.
• Grease a 9x13 glass baking dish with butter and set aside.
• Prepare the potatoes by peeling and slicing to ¼ thick. While you prepare the rest of the recipe, allow the potato slices to sit in a large mixing bowl filled with cold water. Its important not to skip this step - keeping the potatoes in water while preparing the rest of the recipe will prevent them from turning brown from air exposure. This will also remove any excess starch.
• In a medium saucepan on medium heat, melt the butter.
• Add the onions to the pot and cook for about 5 minutes until softened.
• Add the garlic to the pot and cook for about 1 minute.
• Add the flour, salt and pepper to the pot and combine with the butter mixture using a whisk.
• Cook for about 6 minutes or until everything thickens up. You may need to increase the heat a little. Also make sure you continually whisk so nothing burns or sticks to the pot.
• Once the contents of the pot of cooked and thicken up a bit, pour the milk into the pot.
• Increase the heat to high, and bring the contents of the pot to a boil. Stir the pot with the whisk as it cooks for about 5 minutes more. The milk mixture should start to thicken up a bit.
• Turn down the heat to LOW.
• Add 3 cups of the shredded cheese to the pot and continue to stir, allowing the cheese to melt.
• Turn off the heat and remove from the stove.
• Into the glass baking dish, layer half of the potato slices evenly on top of each other.
• Pour half of the cheese sauce mixture from the pot over the potato slices. Try to make sure the sauce is poured evenly.
• On top of the cheese sauce layer the remaining half of the potato slices like you did before.
• Pour the remaining cheese sauce evenly over the potato slices.
• Sprinkle the top with the remaining ½ cup of shredded cheese.
• Place into the oven to bake uncovered for 1 hour.
• The top should become golden.
• Set the dish on the counter to cool down for about 5 minutes before serving. Its going to be very hot as soon as it comes out of the oven, so be careful! 😀
• Sprinkle the top with some chopped fresh parsley for garnish.
• We enjoy this as a side with pork chops, baked chicken, and more. 🙂