Loaded Scalloped Potatoes
- two pounds russet potatoes
- Half a cup of butter
- All purpose flour cup
- two cups of skim milk or half and half
- salt pepper
- two 1/2 cups shredded fresh cheddar cheese, divided
- Paprika for decoration
- Fresh garlic or chop parsley for garnish
Preheat oven three hundred fifty °F & brush a 13″x 9″ baking dish with spray-cook. Bring pot of water to boil. Rubbing potatoes also put them whole in boil water for twenty five min. It doesn’t need to be cooked through, but should be easily pierced with a sharp knife. Take it out of the water, let it cool down and let it work.
Meanwhile, prepare the cheese sauce. Melting butter in saucepan on heat. Stir in flour and cook, whisking constantly, until flour is golden brown; About two minutes. Adding milk & cook, stir often, until thick; about twenty three min. Remove from the heat and mix with the grated cheese. Season with salt and pepper.
Gently peeled potatoes & cutting them to 1/8 inch slices.
Place one-third of the potatoes, overlapping in a single layer, in a baking dish, and season with salt and pepper. Pour about a third of the cheese sauce over the potatoes. Repeat for two more layers. Pour all of the remaining cheese sauce over the top layer of potatoes. Spread to make sure all the potatoes are covered.
Sprinkle with half cup shredded cheddar cheese (if desired) and paprika (about 1/8 tsp, just for color).
Bake at three hundred fifty degrees for twenty five minutes or until sauce is bubbly.
Garnish with fresh chives or parsley, if desired. Submit it right away.