Cheddar cheese gives scalloped potatoes a beautiful golden color and a rich flavor.
4 large potatoes, peeled
1/4 cup water
1/2 tsp. salt
3 Tbs. butter or margarine
3 Tbs. all-purpose flour
1 3/4 cups milk
2 cups shredded Cheddar cheese
1 tsp. salt
1 clove garlic, minced
1/2 cup buttered bread crumbs
Slice potatoes about 1/4-inch thick. Place into heavy saucepan with the water and salt. Cover tightly. Bring to a boil. Reduce heat and cook for 15 minutes.
Meanwhile, melt butter in heavy saucepan. Stir in the flour. Gradually add milk. Bring to a boil, stirring constantly. Cook until sauce is thickened. Remove from heat and stir in cheese, salt and garlic.
Fold sauce into potatoes. Turn into buttered 1 1/2 quart baking dish. Top with buttered crumbs.
Bake at 375 degrees for 45 minutes or until mixture is bubbly and top is slightly browned.
Good served with baked fish or meatloaf and steamed green vegetables.
Time to prepare
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