Wednesday, November 6, 2013

Perfect for the Holidays: Scalloped Potatoes

This is a perfect dish for the left over ham you may be having. It's hard to believe some people don't like turkey? Creamy scalloped potatoes are one of my family's favorites.  Not the boxed version! From scratch. You can use the dehydrated potatoes and add your own fresh potatoes but make your own sauce. This is the same sauce I use for my chili cheese fries, mac and cheese, nacho cheese, any kind of cheese sauce. The base is also a white sauce I use on Sundays to make Sawmill gravy.

Here is the recipe. I chose not to use meat this time but like I said before, it goes great with that left over ham.

Scalloped Potatoes

8 potatoes sliced
1 1/2 cup fat free milk
2 TBSP butter
2 TBSP flour
4 oz cheddar cheese
1 TBSP sour cream
butter for the baking dish
salt, pepper

Preheat the oven to 375 degrees. Boil water in a medium pan and salt it. Place the sliced potatoes in the boiling water for 5-10 minutes. Drain and put to the side. Grease a 9x13 baking dish and add the potatoes on top. Season with salt and pepper.

 In a medium sauce pan add the butter and flour. With a whisk, stir the flour until a light tan. Next add the milk, turn the heat to medium low. Continue stirring as you add the cheese. Season the cheese sauce with salt and pepper. Add the sour cream. Don't let the cheese sauce boil. Remove from the heat and pour the sauce over the potatoes. Bake for 25-30 minutes. If you like crusty potatoes, you can also put it under the broiler for a few minutes.

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