I really like this recipe for Scalloped potatoes as they don't take quite as long to bake in the oven because the potatoes are boiled in advance. Cheese is always a hit in our house so more just means bigger smiles and as Dylan often tells me "there is no such thing as to much cheese".
INGREDIENTS
- 2 pounds russet potatoes
- ¼ cup butter
- ¼ cup GF flour
- 2 cups half & half
- Salt & pepper
- 2 1/2 cups freshly grated sharp cheddar cheese, divided
- Paprika (garnish)
- Fresh chopped chives or parsley (garnish)
INSTRUCTIONS
- Preheat oven to 350 degrees and grease a 13"x9" 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 1/8 inch rounds. Place 1/3 of the
- potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Spoon about 1/3 of the cheese sauce on top of the potatoes.
- Repeat for two more layers. Pour all of the remaining cheese sauce over the top layer of potatoes. Spread to ensure all of the potatoes are covered.
- Sprinkle with 1/2 cup shredded cheddar and paprika (just a dash or two).
- 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 immediately.
