There are days when only a pile of steamy, melty, and cheesy potatoes will suffice. This recipe is a modified version of my maternal Grandmother's... its' nearly the same, but with the addition of paper-thin half-moons of sweet onions layered between the potatoes for an extra dose of savory flavor. You'll fall in love with potatoes again...
Recipe can be made gluten free by subbing GF flour for the all-purpose.
Notes: Potatoes are russet. Milk is whole. Cheddar is New York sharp.
SCALLOPED POTATOES
Ingredients: 4 medium potatoes (about 2 pounds), 1/2 small, sweet onion, 3 tbsp. butter, 3 tbsp. all-purpose flour, 1 1/2 cups milk, 1 1/2 cups grated cheddar cheese, 1 tsp. sea salt, 1/4 tsp. cayenne pepper, paprika.
Serves 4.
1. Preheat and prep: Preheat the oven to 350*F. Slice potatoes thinly and place in a bowl covered with water. Slice the onion very thinly into half-moons. Grease a 9 x 9 or 9-inch round baking dish, set aside.
2. Make cheese sauce:Â Heat the butter in a deep saucepan over medium heat until melted. Stir in the flour and cook for a minute. Slowly whisk in the milk, salt, and cayenne pepper, and bring to a low boil over medium-high heat. Once thickened, reduce to a simmer, whisking until smooth. Reduce heat further, to low, and add 1 cup of the grated cheese. Once melted, remove from heat.
3. Assemble and bake: Place half of the sliced potatoes into the bottom of the greased baking dish. Follow with half of the onions. Pour half of the cheese sauce over the top. Repeat with a second layer of potatoes, onions, and cheese sauce. Cover the top with the remaining 1/2 cup of grated cheddar cheese. Sprinkle with paprika. Bake uncovered for 60-70 minutes, or until bubbling, burnished, and fork tender. Cool slightly before serving.