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Ingredients
2 pounds russet potatoes¼ cup butter
¼ cup all-purpose flour
1 1/2 cups nonfat milk or half & half
Salt & pepper
8 ounces about 2 cups freshly shredded cheddar cheese + 1/4 cup for topping
Paprika for garnish
Fresh chopped chives or parsley for garnish
Instructions
- heat kitchen appliance to 350 degree F and grease a 13"x9" baking pan with preparation spray.
- Bring an outsized pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for concerning twenty minutes. take away from the water and let sit till cool enough to handle.
- Meanwhile, build the bechamel sauce. soften butter during a medium cooking pan over medium heat. Whisk in flour and cook, whisking perpetually, till flour is golden brown; concerning two minutes. Stir in milk and cook, stirring typically, till thickened; concerning 2-3 minutes. take away from heat and stir in chopped cheese. Season with salt and pepper.
- Gently peel potatoes and travel 1/8 in. rounds. Place 1/3 of the
- potatoes overlapping during a single layer within the baking dish, seasoning with salt and pepper. Spoon concerning 1/3 of the bechamel sauce on high of the potatoes.
- Repeat for 2 additional layers. Pour all of the remaining bechamel sauce over the highest layer of potatoes. unfold to make sure all of the potatoes ar lined.
- Sprinkle with 1/4 cup chopped cheese (if desired) and paprika (about 1/8-1/4 teaspoon.
- Bake within the 350 degree kitchen appliance for 20-25 minutes, or till sauce is bubbly.
- Garnish with contemporary shredded chives or parsley, if desired. Serve straight off.
source http://recipetocooking.blogspot.com/2019/03/cheesy-scalloped-potatoes.html
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