Scalloped Potatoes - A Thanksgiving Hit For All Members Of The Family
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Published 6 months ago
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Scalloped Potatoes
Ingredients:
2 pounds potatoes , thinly sliced
¼ cup butter
1 ½ teaspoons minced garlic
3 Tablespoons all-purpose flour
1 teaspoon Pink Himalayan Salt
¼ teaspoon Organic Ground Black Pepper
1 ½ – 2 cups milk , at room temperature
2 ½ cups White Cheddar Cheese Powder
chopped rosemary or herbs , for topping
Preparation:
Preheat oven to 350°F. Butter a 8×8" or 7×10" pan. Slice the potatoes into 1/8" rounds and then line half of the potatoes on the bottom of the pan.
Melt the butter in a small sauce pan over medium-heat. Add in the garlic and cook for 1-2 minutes. Whisk in flour, salt and pepper. Let cook another minute. Turn heat to medium-low. Slowly whisk in the milk and whisk until smooth. Bring to a light simmer to allow to thicken. Add 1/4 cup more milk to thin the sauce if desired. Then stir in 1 ½ cup cheese until melted and remove from heat.
Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top.
Bake covered with foil for 30 minutes. Bake uncovered for 25-30 minutes, or until potatoes are fork tender an the top is golden brown.
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