I noticed these scalloped potatoes on Pinterest, and they looked so good I put them on my “to do” list. Now my “to do”, or should I say “to make” list is so long, I don’t know which way is up. But I found these while looking through my Pinterest pins, and decided today is the day. Yes, I should be cleaning the house, doing outside work, or any number of other things I have to do. But, I’d rather be cooking. So, I guess the rest can wait for just another day!
I followed the recipe except I added some very thinly sliced onions, I sliced on my Mandoline slicer. They’ve got to be thinly sliced, otherwise they won’t be completely cooked in the hours time. I also added some Vermont Cheddar Cheese Powder to the sauce, which gave it that extra cheesy kick.
These potatoes are a sure bet for anyone that loves them as I do. And the thickening of the sauce takes the guesswork out of whether the sauce will be too thick or too thin. The sauce came out perfect and cheesy.
- 4 cups thinly sliced potatoes
- 1 medium onion, peeled and very thinly sliced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 Tbsp Vermont Cheddar Cheese Powder (optional)
- 1½ cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- ½ cup grated cheese, to sprinkle on top
- In a small sauce pan, melt butter and blend in flour and Vermont Cheddar Cheese Powder.
- 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 and some of the onion in a lightly greased one quart casserole dish.
- Pour half of cheese sauce over potatoes.
- Repeat with second layer of potatoes, onions and cheese sauce.
- Sprinkle the remaining cheese on top.
- Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F.