Scalloped Potatoes

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scal potatoes_

Scalloped potatoes were a pretty regular dish in my house as a kid. Creamy white, with soft potatoes, it made for a great side dish. Here at Bakesinslippers, I took it up a few notches, adding sliced mushrooms, and lots of cheese. Goes great with all meats, or can be a main dish with a salad or roasted vegetables. My Asian sesame chicken would be a pretty right on partner in crime with scalloped potatoes if I do say so myself.


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Scalloped potatoes
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Ingredients
  • 4-5 washed, peeled, and thinly sliced russet potatoes
  • 3 T unsalted butter
  • 3 T all-purpose flour
  • 1½ cups whole milk
  • ⅛ tsp paprika
  • 1 tsp kosher salt
  • 1 cup shredded or grated sharp white cheddar cheese (can use any cheddar you prefer)
  • ½-1 cup chopped mushrooms (I used baby bellas)
  • ½ cup shredded/grated colby jack for topping
Instructions
  1. Preheat oven to 350 and lightly grease a casserole dish
  2. In a medium sauce pan, melt butter
  3. Add flour and gently whisk for one minute
  4. While stirring, add all of the milk to the flour/butter mixture
  5. Add paprika and salt
  6. Cook on low until smooth and boiling, about five minutes
  7. Stir occasionally with whisk
  8. Turn heat off and stir in 1 cup of cheese
  9. Place two layers of potatoes on bottom of casserole dish
  10. Add half the mushrooms
  11. Add half the cheese
  12. Repeat with a second layer
  13. Sprinkle the ½ cup of colby on top
  14. Bake uncovered for 45-1 hour until cheese is bubbly and brown

scal potatoes side cheesed scoop

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