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Ed's Scalloped Potatoes


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  • 3 T unsalted butter
  • 1/4 C flour
  • 2 C chicken broth
  • 1 1/2 C grated extra-sharp cheddar cheese
  • 2 lbs. boiling potatoes
  • 1/2 C bread crumbs


Servings 4


Step 1

Preheat oven to 375. Butter a 2 Qt casserole. In a heavy saucepan melt butter over low heat and whisk in the flour. Cook roux, whisking, 3 minutes and add broth. Bring sauce to boil, whisking and simmer until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and salt and pepper to taste. Whisk until cheese is melted. Peel potatoes and thinly slice. Place in layers in casserole and add sauce in between layers. End with sauce. Sprinkle bread crumbs on top and bake, uncovered for 1 hour or until golden.


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