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Escalloped Potatoes
By Melissa's Corporate Chefs

Escalloped Potatoes

3 tablespoons Butter
3 tablespoons Flour
2 cups Milk pinch of cayenne
2 lbs Russet Potatoes peeled, or Baby Dutch Yellow® Potatoes, unpeeled
1/2 tsp Kosher Salt
1/2 tsp ground Melissa's Organic Grinder Black Peppercorn
4 cups Sharp Cheddar Cheese grated


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.