Scalloped Potatoes

Scalloped Potatoes

There's a secret to fabulous scalloped potatoes. Lots of crust. Everyone wants the crunchy part; so although this recipe could be made in a 9 X 9 pan it's spread across a 9 X 13 pan to get the most "crust factor".

6 medium or 3 large Idaho baking potatoes
butter spray
1/2 cup finely diced white or yellow onion
2 Tbl white flour
1 teaspoon salt
1/2 teaspoon pepper
Light sprinkle of cayenne
1 cup milk (skim, 2% or whole)
3/4 cup shredded Gruyère cheese
1/2 cup shredded Cheddar
4 tsp butter.
Paprika sprinkled on top

Heat the oven to 350 degrees. Peel the potatoes. Then, slice them thinly. I use a mandolin slicer set on "2" which gives me slices about an eighth of an inch thick. You can use a slicer or carefully slice them by hand. Put the first third of the potatoes in the bottom of a 9 X 13 pan that has been sprayed with butter spray. Then layer on the onions and half of the Gruyere cheese. Sprinkle on the flour and put on the salt and pepper. Add the second layer of potatoes. Put on the second helping of Gruyere cheese, sprinkle with the cayenne (optional) and then pour the milk over the whole thing. Add the final potatoes and then the cheddar. Sprinkle on a light dusting of paprika and scatter the 4 teaspoons of butter on the top. Put in the oven, uncovered. Bake 45 – 60 minutes until the potatoes are soft when tested with a fork or knife inserted in them. Servings: 4-6