6/23/2012 Basket - Scalloped Potatoes

Scalloped Potatoes
Uses from this basket: Potatoes

• 4 potatoes, thinly sliced (about 4 cups)
• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 tsp ground mustard
• 1/4 tsp garlic powder
• 1 1/2 cups milk
• 1 tsp salt
• 1 dash cayenne pepper
• 1 1/2 cups grated sharp cheddar cheese, divided
• paprika

Preheat oven to 350 degrees.  Lightly grease a 1 1/2 quart casserole dish.

In a small saucepan, melt butter then stir in flour until smooth and bubbly.  Stir in ground mustard and garlic powder.

Whisk in milk.  Season with salt and cayenne.

Bring to a boil, stirring occasionally.  Reduce heat and stir in 1 cup cheese.

Layer half the potatoes in the bottom of the casserole dish (making sure none of the slices are stuck together).  Pour half the cheese sauce over the potatoes.  Repeat with remaining potatoes and sauce.

Sprinkle remaining 1/2 cup cheese on top and garnish with paprika.  Bake uncovered for about 1 hour, until potatoes are tender (if needed, cover for last 15 minutes to prevent over-browning).