SCALLOPED POTATOES

SERVES 6-8

I really love scalloped potatoes. I wouldn't even mind the packaged varieties except that they are sooooo salty. This is easy to make and you control the ingredients. Technically, scalloped potatoes do not use cheese, but the amount used here is just to add a little flavor to the top. It could be omitted.

INGREDIENTS

1/4 cup (1/2 stick) butter

3 tablespoons all-purpose flour

Salt and pepper to taste

Pinch of freshly grated nutmeg (optional)

2 cups milk (whole or low-fat)

4 cups thinly sliced potatoes (about 4 medium potatoes)

1 small onion, thinly sliced and separated into rings

1/2 cup shredded sharp cheddar cheese

Preheat oven to 350° F. Melt the butter in a medium saucepan over medium heat. Add the four and whisk until well blended, about 2 minutes. Gradually whisk in milk. Cook, whisking or stirring constantly, until the mixture starts to boil and thicken. Stir in the salt, pepper and nutmeg. Remove from heat.

Generously butter or spray a 1-1/2 quart baking dish. Layer one-half of the potatoes, then one-half of the onion and one-half of the sauce in the dish. Repeat the layers. Cover tightly and bake for 1 hour. Uncover; bake an additional 15 minutes or until potatoes are tender. Sprinkle with cheese and bake until cheese is melted, about 5 minutes. Serve hot.

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