Classic Scalloped Potatoes
Adapted from The Girl Who Ate Everything (Christy Denney)
Ingredients
- 4 cup 900 g potatoes (Yukon Gold or Russet), thinly sliced
- 3 tbsp 42 g butter
- 3 tbsp 24 g all-purpose flour
- 1 1/2 cup 360 ml milk
- 1 tsp salt
- pinch cayenne pepper
- 1 1/2 cup 170 g sharp cheddar cheese, grated, divided
- to taste paprika, for color
Method
- Preheat the oven to 175°C (350°F). Grease a 1.5-quart (about 1.4L) baking dish.
- Melt the butter in a small saucepan and stir in the flour. Whisk in the milk slowly, and season with salt and cayenne.
- Cook the sauce over low heat until smooth and boiling, stirring occasionally.
- Reduce heat and stir in 1 cup of the cheddar.
- Layer half the sliced potatoes in the baking dish, then pour half the cheese sauce over them. Repeat with the remaining potatoes and sauce.
- Sprinkle the remaining cheddar on top, and dust with paprika.
- Bake uncovered about 1 hour, or until the potatoes are fork-tender.
Notes
- Slice the potatoes thin — this is the single most important step for good texture.
- Yukon Gold and Russet potatoes both work well here.