Tuesday, 1 January 2008

Scalloped Potatoes

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika


  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • 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 colour.
  • Bake uncovered for about 1 hour at 350°F.