Scalloped Potatoes

Serves 6 to 8

Most people would agree that scalloped potatoes are good, down home comfort food. I must admit that, when I was young, I even liked the boxed varieties. However, tastes change, and now I find them way too salty and artificial tasting. 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 enough to add a little extra flavor.

Ingredients

• 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 (can use reduced 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.

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