Sunday, March 1, 2015

Crowd Pleasing Scalloped Potatoes

Christmas Dinner 2014 
was at my home this year. 
This is one of the 
many recipes I prepared 

The main course was a ham 
I ordered from Honeybaked Ham.  

It made it easier for me to focus 
on sides and desserts 
for 20 people. 

This recipe was the number 1 favorite. 

Scalloped Potatoes Ingredients

Sliced Potatoes with the mandoline

Scalloped Potatoes with cheese sauce BEFORE

Scalloped Potatoes with Cheese Sauce AFTER

Scalloped Potatoes (single serving)

  • 8 large baking potatoes
  • 1/2 cup butter
  • 1/2 cup flour
  •  4 cups heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups monterey jack cheese, grated
  • 2 cups cheddar cheese, grated
  • Preheat oven 350 degrees
  • Spray a large foil roasting pan with cooking spray
  • Peel and slice potatoes. (Note: I use a mandoline to get consistent slices.  Mine is a cheap one from Walmart as I am very afraid of slicing a finger off)
  • Place potatoes in a bowl of cold water while cooking the cheese sauce
  • Melt butter in a sauce pan over medium heat
  • Whisk in flour until well-combined
  • Whisk in heavy cream, salt, black and cayenne pepper, and 2 cups of monterey jack cheese
  • Reduce heat to a simmer; continue to whisk until sauce thickens slightly
  • Whisk in 2 cups of cheddar cheese
  • Place potatoes in the large roasting pan evenly
  • Pour the cheese sauce over the slices
  • Cook 1 hour to 1 1/2 hours until top is golden brown
  • Add 1 cup of grated cheese on top and bake another 10 minutes (Optional)
  • Let sit for about 10 minutes and serve 

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