Potato Comfort

[Guest guest]

This dish is delightfully comforting. A friend told me she served

this with her Thanksgiving dinner and everyone loved it over the

traditional mashed potatoes. She told me she's going to make it every

year from now on due to the compliments she received of how delicious

it was. You could easily work some fresh herbs into it like sage or

thyme before the baking process, especially a few beautiful sage

leaves chopped.

 

Serves 4-6

 

Special Scalloped Potatoes

 

4 medium russet potatoes with the peels, cut lengthwise, cut into

slices 1/4 " thick

4 T butter

3-4 T Flour

1 t dry mustard powder

1/2 t paprika

1/2 t ground white pepper

2 t salt

2 cups milk

2 cups sharp cheddar cheese, shredded

 

Preheat oven at 375 degrees

 

Steam or boil potatoes until mostly tender, steam for 20 minutes or

boil for 15 minutes and drain. If steamed, you can rinse off the

shiny starchy film layer. While potatoes are cooking, make you white

sauce. First melt the butter in a 12 " or 15 " skillet, then stir flour

in until it smells toasty. You need to keep stirring because it can

burn easily. You'll smell the toastiness of the flour, it will take

5-7 minutes of stirring. Then add the spices and milk and stir until

it boils on medium heat. Then turn down and continue stirring for 3

minutes or so until it get thick like gravy. Turn off heat and add

one cup of cheese and stir allowing it to melt. Place your near done

potatoes in the bottom of a casserole pan with a 2 " to 3 " lip and pour

cheese sauce over the potatoes. Be sure to work the sauce through

around the edges of the potatoes. I like to do it with my fingers if

the sauce has had a chance to cool down a bit, but you can use a

spoon. Top with remaining cheese and bake in the oven for 35-40

minutes at 375 degrees until it's a bit crispy around the edges.