Updated: Dec 19, 2021
Potatoes are a big part of my life. I'm sure if you cut me open you would see my potato heart beating and I would bleed mashed potatoes and cheese. I'm always looking at great potato recipes to try and experiment on my husband all the time. I remember last year my husband ate roasted potatoes 3 times a week until I perfected the recipes I was working on. But bless him he didn't complain about them at all.
These scalloped potatoes combine all my favourite savoury flavours: potatoes, cheese and cream sauce. Could you ask for anything better?
Preparation Time 15 minutes
Cook Time 90 minutes
4 russet potatoes- peeled and cut into thin slices
1 onion- sliced
3 tablespoons butter
salt and pepper- to taste
3 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese
1/2 teaspoon paprika
Preheat the oven to 200c
Grease a 8x8 inch pyrex dish with butter.
Arrange the potatoes and onion in the pyrex dish, overlapping one on top of the other. Set it aside.
In a saucepan, melt the butter. Add the flour and salt. Whisk it for 1 minute. Slowly add the milk, while whisking. Add the paprika and mix through.
Cook until thickened.
Add the cheese and mix it until smooth.
Pour the sauce over the potatoes then cover the potatoes with the remaining 1/2 cup shredded cheese.
Cover the dish with foil and bake for 90 minutes. Remove the foil and broil the top for 3-4 minutes until golden brown.