Thursday, March 24, 2016

Creamy Scalloped Potatoes

We are in the middle of a snowstorm or (blizzard) if you want to call it that. Last night it started and I am sort of glad that Ryan requested some scalloped potatoes this week because they were the perfect comfort food for this blustery weather. I was blown away by how easy it really is to make these and I for sure will make it again. I am warning you they are not healthy and are super addicting. I would recommend making them for when people are over so you are not tempted like us to eat the entire pan in one sitting.

What you need~
4 cups thinly sliced potatoes
3 tablespoons of butter
3 tablespoons of flour
1 1/2 cups of milk
1 teaspoon salt
Dash of cayenne pepper
1 cup grated cheddar cheese (mild)
1/2 cup grated cheddar cheese
Dash of paprika

I started with using my food processor to slice up the potatoes needed. Man I love my food processor. If you do not have one a mandolin works great or use a knife to cut them as thin as possible.

Melt your butter down and get it boiling. Add in your flour and let that all thicken for a minute or two. It should get thick rather quickly. Add all of your cold milk to this mix and whisk together. Season with your salt and cayenne pepper. Let this cook on low until smooth and boiling. Make sure to whisk it frequently.

Reduce heat and add in 1 cup of the shredded cheese. Mix with the whisk until it thickens and is smooth.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.

Make sure to let it rest for about 5 minutes so you do not burn your mouth.

 This was so cheesy, creamy and good. I do not have enough descriptive words to talk about how good this turned out. It was a struggle to not eat the whole pan.

Until next time~
XoXo Emily

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