Wednesday, January 5, 2011

Cheesy Scalloped Potatoes

Amazingly, we still have quite a few potatoes left from last summer's garden. They're looking pretty tired by now though, with dangling, foot-long sprouts hanging off of them, so lately I've been looking for ways to use them up (i.e. pierogis).

I love scalloped potatoes. Personally, I like them even better than mashed potatoes. Here's how it's done:

6-7 cups of thinly sliced potatoes (I don't bother to peel them.)
1 small onion, thinly sliced
2 cloves garlic, minced
1 stick butter
2 tsp salt
1/4 tsp pepper
1 tsp parsley (1 Tbs if fresh)
1/4 tsp cayenne
1/4 tsp paprika
1/2 cup flour
5 cups milk
2 cups sharp cheddar

Layer half of the potatoes in a lightly greased 9x13" pan.

Cook onions & garlic in the butter in a saucepan until the onions are tender. Stir in the flour, salt & spices. Slowly add the milk & keep stirring until the mixture is thickened. Pour half of this over the potatoes. Top with half of the cheese. Repeat layers. Bake at 350F for an hour & a half.

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