The first time I tried scalloped potatoes was in October, this was the second time and they keep getting better! For my roomate, Celadon, scalloped potatoes are the ultimate comfort food (I can't believe I've been missing this comfort food in my life for so long!) When scalloped potatoes were served at Celadon's high school cafetiria in Atlanta, Georgia, she would be going back for thirds and fourths! I think California high schools need to get with the program and start serving scalloped potatoes. Celadon made this delicious dish and served it with a mustard and wine marinated chicken and sauteed spinach. I think scalloped potatoes make everyone happy, sort of like her bacon quiche! For this dish she went off a recipe by Emeril for Cheese Scalloped Potatoes but ending up tweeking it to make it more delicious.
Celadon's Delicious Scalloped Potatoes
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 cup grated cheddar cheese
Salt and pepper
3 potatoes, peeled and thinly sliced
1. Preheat the oven to 350 degrees.
2. In a pan over medium high heat cook the onion and butter until it is soft then add the flour for 2 minutes while whisking. Whisk in the milk until thick and bubbly. Remove the pan from the heat and add 3/4 cup of cheese, stirring until it is melted, season with salt and pepper.
3. Layer half of the potatoe slices in a bowl or dish and sprinkle with salt and pepper. Cover with half of the sauce. Put on the next layer and the remainder of the sauce and sprinkle with remaining cheese.
4. Cover and bake until the potatoes are tender, 30-50 minutes depending on your oven.