Seriously, no one eats a baked potato like I do. Nothing but skin left!
Mashed, home fries, loaded baked, au gratin, potato salad, scalloped.. oh scalloped. Let’s just stop here for a minute.
Scalloped potatoes takes the perfect crisp and tender potato, skin and all, and pairs it with creamy sharp cheese. Oh, the joy!
- 2 Tbs butter
- 1 Tbs flour
- 1 1/2 cup whole milk
- 2 cups grated cheese (I used one 10 oz package Cracker Barrel Sharp Cheddar)
- 1 tsp salt
- 1/4 tsp cayenne
- 1/4 tsp white pepper
- 3 large thinly sliced potatoes
- 1/2 cup grated Parmesan
- Preheat oven to 350°. Grease a medium sized casserole dish. Set aside.
- In a large pot, melt butter over medium heat. Add flour then mix with a whisk.
- Pour in milk, 1/2 cup at a time, using a whisk to smoothly incorporate ingredients before adding each 1/2 cup. When your mixture is smooth and creamy, after five minutes or so, turn the flame off.
- Add cheese, cayenne, salt, and white pepper to pot. Stir with whisk.
- Add potatoes to pot, stirring to lather all potato slices. Otherwise, potatoes may not cook evenly.
- Pour mixture into greased casserole dish. Try to layer potatoes evenly, pouring in 1/3 of the mixture at a time.
- Bake covered for 1 hour.
- Uncover. Sprinkle with Parmesan. Bake 15 minutes more.
The Parmesan adds an unexpected crunchy texture to the dish. And makes for beautiful plating. I sautéed kale and baked pork chops to go along with it. But the next day, I just had a big ole bowl of scalloped potatoes. Because this dish is stand-alone-perfect.