potatoes, finely sliced, 4 cups
two tablespoons of butter three teaspoons of flour
half a cup of milk
1/2 teaspoon of salt and 1/4 teaspoon of cayenne pepper.
one cup of strong cheddar cheese, grated
To garnish the dish, 1/2 cup of shredded cheese
Methods for Preparing Scalloped Potatoes
Melt the butter in a small saucepan and stir in the flour.
After a minute, set aside.
Whisk in the whole carton of chilled milk.
Add salt and cayenne to taste.
Whisk the sauce periodically while it cooks over low heat until it thickens and reaches boiling point.
Cut the heat to low and mix in the cheese.
Spoon half of the sliced potatoes into a lightly oiled one-quart casserole dish.
Transfer half of the cheese sauce to the potatoes.
Layer the potatoes and cheese sauce again.
Add the rest of the cheese.
Add a little paprika on top for color.
About an hour at 350°F with the lid off.
