Cheesy Scalloped Potatoes

January 20, 2013 at 6:28 pm | Posted in Potatoes, Side Dish | Leave a comment

I had the pork tenderloin in the crock pot and was sitting here at the computer wondering what to make alongside the pork.  One of my favorite websites is AllRecipes so I went there; one of my favorite things to do at their site is go to their INGREDIENT SEARCH page, type in what I have on hand and click the SEARCH button.

Today for the primary search I typed in POTATOES and under ingredients I typed in RUSSET POTATOES and CHEDDAR CHEESE.  This dish popped up as the most popular, with 4.5 out of 5 stars and 2,393 reviews.  Sounded like a winner to me!

Of course, you know me, I don’t always follow a recipe 100% and so, here is my take on Cathy M’s Creamy AuGratin Potatoes.

Ingredients:

Three russet potatoes

3 tbsp. real butter

2 tbsp. flour

2 tbsp. black pepper

2 tbsp. onion powder

2 tbsp. garlic powder

1 tbsp. salt

2 cups milk

1 cup shredded cheddar

four slices of cheddar (leftover from the grilled cheese sandwiches I made yesterday – waste not, want not!)

paprika, just a shake or two

Preheat oven to 400 degrees F and butter 8 x 8 casserole dish.  I took two slices of cheddar and ripped them into pieces and set them on the bottom of my casserole dish.

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Peel and slice potatoes; I left mine pretty thick, maybe 1/2 inch thick and then sliced them in half. Place potatoes in pot, cover with enough water to barely cover them, sprinkle with a tablespoon of Kosher salt and put on high and let them cook while you prepare the cheese sauce.

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Grab a heavy-bottomed sauce pan; melt butter on medium-high heat.

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Have your flour and milk ready.

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Once the butter is completely melted and a bit bubbly,

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whisk in the flour….

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and continue whisking for another minute or so.

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Slowly pour in the milk, continuing to whisk as you do so.

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It’s hard to take pictures and whisk and pour.  Shake your spices into the shredded cheddar.

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Let your milk mixture get really, really hot, almost boiling.  Leave the heat on medium-high; if it doesn’t boil, it won’t get thick.  I always worry about my milk curdling but so far, it’s all turned out alright.

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It was now that I added the other two slices of cheddar, ripped up.  It helped get the thickening started.

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Add the shredded cheddar.

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Keep whisking and keep heat on medium-high.

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Mmm, look how cheesy!  By now the potatoes are boiling…

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Drain potatoes in colander and pour them into casserole dish.

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Pour cheese sauce on top and sprinkle with paprika.

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Cover with foil and pop into oven for 45 minutes.

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At the end of 45 minutes, remove foil and return to oven for 15 more minutes until really brown and bubbly.

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Garnish with yummy fresh onion greens – my son found these outside yesterday, remember?  I used them on the buttered potatoes that we had with our steaks.

Yum!

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