Scalloped Potatoes with Cheese |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving. Ingredients:
3 tablespoons butter, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups milk |
4 cups thinly sliced peeled potatoes (about 2 pounds) |
1 medium onion, finely chopped |
1 small green pepper, finely chopped |
1/2 cup dry bread crumbs |
3/4 cup shredded cheddar cheese |
Directions:
1. In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
2. In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers.
3. Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving. Yield: 6 servings.
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