This is the only scalloped potato recipe I will make. It comes from Taste of Home August/September 2005, p 15.Ingredients:
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 cups milk
- 6 slices process American cheese, cut into pieces
- 6 medium potatoes, peeled and thinly sliced (about 6 cups)
- 2 tablespoons chopped onion
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted. Stir in the potatoes and onion.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 30-40 minutes longer or until potatoes are tender.
American cheese is another name for processed cheese slices. I like my potatoes cheesy so I double the number of cheese slices I put in this recipe.
Warning! Be sure to put the baking dish on a foiled lined cookie sheet in the oven. Every time I make these potatoes, they boil over!