CLASSIC SCALLOPED POTATOES

By jarren

Ingredients

• 10 cups thinly sliced peeled russet potatoes (1/4" thick)
• 2 cups thinly sliced onions
• 1/2 cup butter
• 1/2 cup flour
• 4 cups 2% milk
• 1 tsp salt
• 1/4 tsp ground pepper
• 2 cups shredded Cheddar cheese

Details

Servings 10

Preparation

Step 1

Cook potatoes and onions in batches i boiling salted water until potatoes are almost tender; drain. Meanwhile, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute.

Gradually whisk in milk. Stir in salt and pepper; cook, stirring frequently, until thickened, about 8 minutes. Remove from heat.

Place half of potato mixture in a greased 9x13" baking dish. Pour half of sauce over potato mixture.

Repeat layering with remaining potato mixture and sauce. May be prepared to this point and refrigerated for up to 24 hours.

Remove baking dish from refrigerator and let stand for 20 to 3- minutes. Meanwhile, preheat oven to 350F. Sprinkle sauce layer with cheese.

Bake, uncovered, for 45 to 50 minutes or until potatoes are tender, sauce is bubbly and mixture is heated through.