These potatoes truly taste scalloped and not like au gratins. They are smooth and creamy and you can make them lower in fat and calories by substituting fat-free milk and low fat cheese. You can also partially make them the day before to save time; see HINTS below.
Scalloped Potatoes
(Makes 10 servings)
· 5 tablespoons of flour
· 4 cups of milk
· 1 (8 ounce) bag of mild cheddar cheese
· 4 tablespoons of freshly grated Parmesan cheese
· 2 teaspoons of Dijon mustard
· 1 teaspoon of salt
· ¾ teaspoon of paprika
· 3 pounds (6 large) baking potatoes, peeled and sliced 1/8 inch thick (10 cups)
· ¼ cup sliced scallions
1. Heat oven to 325 degrees F. Grease or coat a 13X9 inch or other shallow 3-4 quart baking dish with cooking spray.
2. Put flour in a large Dutch oven. Whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer, stirring 2 minutes or until thickened.
3. Remove from heat; stir in 1 ½ cups of cheese, 2 tablespoons of the Parmesan, the mustard, salt and ½ teaspoon paprika.
4. Add potatoes to Dutch oven, tossing to coat evenly. Spread potatoes evenly in baking dish. Cover tightly with foil.
5. Bake 1 hour. Uncover; bake 35 minutes or until potatoes are tender.
6. Sprinkle with remaining cheeses and paprika; bake 15 minutes or until cheese melts.
7. To serve: Sprinkle with scallions.
HINTS:
· Can be made through Step 5 up to one day ahead. Refrigerate, covered. Reheat covered at 325 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and paprika and heat 15 minutes or until hot and cheese has melted.
· Use a mandolin slicer to slice the potatoes quickly and easily.
· To make cleanup easier, you can line the baking dish with aluminum foil and then coat the foil with cooking spray.
wow!
so delicious...!
scalloped with potatoes is the best combination. :)
Posted by: writing jobs | 11/18/2011 at 10:25 AM