5 T. butter (or combination of butter and bacon fat)
5 T. flour
2 tsp. kosher salt (or seasoned salt)
1/2 tsp. white pepper
1/4 tsp. freshly ground nutmeg
1 T. honey
5 c. milk (lowfat works great)
6 c. thinly sliced peeled baking potatoes
1 c. grated cheese (whatever you have on hand)
1/4 c. chopped flat leaf parsley (optional)
Instructions
Melt butter and/or fat in large saucepan over
medium heat. Add onion and garlic; saute until
tender but not browned. While that is cooking,
combine the flour, salt, pepper, and nutmeg in a
small dish and set aside. Combine the milk and
honey in a large measuring cup and set aside.
When the onions are translucent and soft, stir in
the flour mixture and stir to combine. Gradually
Add the milk, stirring with a wire whisk. Bring
to a boil, whisking constantly. Once it comes to
a boil, cook for two minutes, continuing to whisk
to prevent scorching. The sauce will thicken as
it cooks. Taste for seasoning and adjust to your
liking.
Butter the bottom and sides of a 3 quart 9x13 baking
dish. Layer half of the potatoes in the bottom of
the dish. Top with half of the grated cheese and
pour half of the sauce over the top. Repeat with
the second half of the potatoes, cheese, and sauce.
Bake uncovered in a 350 degree oven for 2 hours.
It should be bubbly and golden brown on top.
Cover with foil if the top seems to be getting too
brown too fast, but uncover for the last 30
minutes of bake time. Cook time may need to be
adjusted to ensure that the potatoes are fully
cooked. Let stand for 15 minutes to allow sauce
to fully thicken and absorb into the potatoes.
Top with fresh parsley if desired.
Originally Submitted
9/28/2011
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