Escalloped Potatoes
Escalloped Potatoes
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
6 - 8 servings
Prep Time
20 minutes
Cook Time
65 minutes
Ingredients
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3 tablespoons butter
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3 tablespoons flour
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2 cups milk
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Pinch of cayenne
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2 pounds Russet Potatoes, peeled, or Baby Dutch Yellow® Potatoes, unpeeled
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1 cup organic yellow onions or Perfect Sweet Onions, chopped
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1/2 teaspoon kosher salt
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1/2 teaspoon ground Melissa's Spice Grinder, Black Peppercorn
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4 cups sharp cheddar cheese, grated
Directions
Preheat oven to 375 degrees F.
Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk and cayenne.
Cook over medium heat, stirring constantly until thickened and bubbly. Keep warm, but do not allow to scorch.
Cut potatoes into 1/4 inch thick slices. Layer 1/2 of potato slices, onion, salt, pepper, cheese and white sauce in order given in 2 quart casserole dish. Repeat.
Cover and place on large cookie sheet to prevent oven spills and bake for 45 minutes.
Remove cover and continue baking until knife pierces potatoes, about 15-20 minutes more.