Serves 6 to 8
Most people would agree that scalloped potatoes are down home good comfort food. When I was younger, I even liked the boxed varieties, but they are way too salty. This recipe, which came from my mother, is easy to make and delicious. Traditionally, scalloped potatoes do not include cheese, but the amount used here is just to add a little extra flavor to the top.
- 1/4 cup (1/2 stick) butter, preferably unsalted
- 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, preferably extra sharp white
Preheat oven to 350° F. Melt the butter in a medium saucepan over medium heat. Add the flour 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. Let rest about 5 minutes. Serve hot.