Scalloped Potatoes

This recipe looks delicious! Thank you for the care you put into the directions for this and all your recipes. I will be making this for Thanksgiving dinner tomorrow and I'm sure it's going to be a favorite! Thanks for all the good work you do, your website is wonderful and filled with exciting recipes!! ~ Deb

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ingredients

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– Preheat oven. – Rinse and dry the sliced potatoes and onions. Set them aside. – Make the Creamy Sauce. Melt the butter in a heavy-bottomed saucepan. Stir in the flour to form a roux (paste) and cook.

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– Make the Creamy Sauce. Melt the butter in a heavy-bottomed saucepan. Stir in the flour to form a roux (paste) and cook.

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– Add the warmed milk, stirring, until the mixture thickens. – Cheese Option: If you’d like a cheesy version, stir in shredded cheddar cheese.

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– Bring to a boil. Add the paprika, garlic powder, cayenne, and salt and pepper. Lower the heat and cook, stirring. Remove from heat. – Layer a lightly oiled baking dish with half the potatoes, then half the onions. Cover with half the bechamel.

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– Top with remaining potatoes, then onions, then remaining bechamel. Sprinkle with extra paprika and cayenne. – Cheese Option: If using cheese, sprinkle remaining ½ cup shredded cheese over the top. – Cover and bake.

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– Remove the cover and bake until bubbly and the potatoes are tender to your liking.

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Enjoy!

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Scalloped Potatoes

How to Make

ingredients

10

– Preheat oven. – Rinse and dry the sliced potatoes and onions. Set them aside. – Make the Creamy Sauce. Melt the butter in a heavy-bottomed saucepan. Stir in the flour to form a roux (paste) and cook.

1-2

– Make the Creamy Sauce. Melt the butter in a heavy-bottomed saucepan. Stir in the flour to form a roux (paste) and cook.

3

– Add the warmed milk, stirring, until the mixture thickens. – Cheese Option: If you’d like a cheesy version, stir in shredded cheddar cheese.

4-5

– Bring to a boil. Add the paprika, garlic powder, cayenne, and salt and pepper. Lower the heat and cook, stirring. Remove from heat. – Layer a lightly oiled baking dish with half the potatoes, then half the onions. Cover with half the bechamel.

6-7

– Top with remaining potatoes, then onions, then remaining bechamel. Sprinkle with extra paprika and cayenne. – Cheese Option: If using cheese, sprinkle remaining ½ cup shredded cheese over the top. – Cover and bake.

8-10

– Remove the cover and bake until bubbly and the potatoes are tender to your liking.

&

Enjoy!

Enjoy!

Swipe up to get the full recipe, plus cooking and serving tips!

Swipe up to get the full recipe, plus cooking and serving tips!

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