"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

SCALLOPED POTATOES Recipe

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This recipe for SCALLOPED POTATOES, by , is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chantal Gloor

Category:
Category:

Ingredients:  
Ingredients:  
4-6 cups thinly sliced potatoes
3 tbsp butter
3 tbsp flour
1 1/2 cups milk (maybe a wee bit more)
1 tsp salt
Dash cayenne
1 1/4 cups grated old cheddar
1/2 to 3/4 cups gruyere cheese
Dash paprika

Directions:
Directions:
Melt butter, blend in flour and let sit ~ 1 min. Add the milk, stir with whisk. Season with salt and cayenne. Cook on low until smooth and boiling. Stir occasionally with whisk. Reduce heat and add about 1 cup grated cheddar and ~ 1/2 cp of Swiss cheese.
Lightly grease casserole dish (I use usually 9 x 13 but it does not matter).
Add one layer of potatoes. Pour 1/3 cheese sauce over top. Repeat 2 x (or more if you make extra sauce and prepare more potatoes; I usually do 3 or 4 layers). Sprinkle remains cheese on top. Top with lightly sprinkled paprika.
Cook at 350 for 1 hour, uncovered. Can make a day ahead and reheat.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 min
Personal Notes:
Personal Notes:
Excellent as left over. Could use cauliflower instead of potato if you are looking for a cauliflower dish.

 

 

 

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