Scalloped Potatoes

INGREDIENTS

4    medium russet potatoes, thinly sliced (4 cups+)

3    tablespoons  butter

3    tablespoons all-purpose flour

1 ½  cups low fat milk (2%)

½   teaspoon salt

1    dash cayenne pepper

2    cups grated sharp cheddar cheese*

      Paprika for color

METHOD

In a large skillet over medium heat, melt the butter and slowly whisk in the flour forming a roux. Allow this to sit for a minute and then slowly whisk in the milk. Add the salt and cayenne and cook the sauce on low heat, stirring continually, until it is smooth and thick. Slowly stir in the cheese until it melts and is absorbed. Remove from the heat.

Preheat the oven to 350 F. Make sure a rack is in the bottom position. Grease the sides and bottom of a 2 quart baking dish, Add half of the potatoes to a large bowl and add half of the cheese mixture. Stir the potatoes until they are well coated and pour into the baking dish. Do the same with the second half of the potatoes and cheese mixture.

Sprinkle the paprika on top of the casserole and place into the oven  Cook uncovered for about 60 minjutes, checking to be sure the top doesn’t get too browned. As good the next day, also, if not better.

*NOTE: If you desire, you can use a mixture of cheeses as long as half is cheddar.

This recipe was included in the 1971 Florence Junior Welfare League cookbook. I have no idea how it came into my hands.