Easy Scalloped Potatoes

Here is a great way to serve potatoes that is different from standard potato dishes.

Ingredients:
1/4 cup butter, no substitutes
1/4 cup flour
3 cups milk
1 block (about 10 - 12 ounce) Cheddar Cheese, we like the extra sharp
1/8 cup of dried onions...you may use fresh if you would like
1/4 grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
4 pounds potatoes, thinly sliced

On Stove top:
Melt 1/4 cup butter in a large saucepan over medium heat.  Whisk in flour and cook while whisking continuously for 1 - 2 minutes or until flour is lightly browned.  Whisk milk into butter mixture; bring to a boil.  Reduce heat and simmer 5 to 6 minutes or until thickened.  Stir in Cheddar and Parmesan cheese, onions, salt and pepper and remove from heat.  Stir until the cheese is melted.

Spread 1/4 cup cheese sauce evenly in a lightly buttered 9 x 13 baking dish.  If you are using seasoned stoneware, you don't need to butter the dish.  Layer half of the potatoes over sauce; top with half of remaining cheese sauce.  Repeat ending with cheese sauce on top. 

Bake uncovered at 325 for 1 1/2 to 2 hours. 

If you don't have that much time and you can slice your potatoes very thin (like using a Mandoline or Simple Slicer) and cook for 45 to 60 minutes at 375.  The Simple Slicer has the thinnest setting that I have ever seen and is so thin you can almost read through the potatoes!

Let me know when you try this recipe and how it turns out. 

Last night we enjoyed this dish with our favorite purple potatoes.  Love them!