Winter weather inevitably makes me crave comfort food, and scalloped potatoes are pretty high on my list of winter comforts!
2014 is also starting out with quite a bang, a negative one at that. We’ve also been making up for lost time in terms of winter weather. It seems like as soon as I was mentally celebrating the small patch of grass in our front yard, news of winter storms started hitting. As I watched the snow accumulate from the winter storm hitting, I decided that homemade scalloped potatoes were a must with dinner. I’ve been craving them for quite some time, but husband always claims that he isn’t a big fan (though he admitted to always thinking about the boxed kind.)
I don’t think he’ll ever love scalloped potatoes as much as I do, but at least he admitted that these were pretty darn good. And this recipe is a breeze, so that’s a total win in my book! If you don’t own a slicer, cutting the potatoes will be the most time-consuming part of this recipe. Once you taste them and all of their cheesy, creamy goodness, you’ll agree that boxed potatoes are a thing of the past!
4 cups potatoes, thinly sliced
3 tablespoons butter
3 tablespoons flour
1 & 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated cheese
1/2 cup grated cheese, reserved for the top
1. Preheat oven to 350 degrees F. Lightly grease a one-quart casserole dish and set it aside.
2. In a small saucepan, melt the butter over medium-low heat. Once melted, whisk in the flour.
3. Slowly whisk in the milk until incorporated. Add in the salt and cayenne.
4. Reduce heat to low and heat until it begins to boil. The sauce will thicken as it heats. Once it starts to boil, remove from heat and add in the cheese, whisking until combined.
5. Layer half of the potatoes in the bottom of the casserole dish. Cover with half of the cheese sauce. Layer remaining potatoes and cheese. Sprinkle top with reserved cheese and paprika.
6. Bake uncovered for approximately 60 minutes or until potatoes feel soft when pierced with a fork.