October 5, 2017
It is fall here in the Rocky Mountains and it has turned cold. Today is the second day of heavy frost. This is the perfect time to use some of this years potato crop to make a classic side dish, Scalloped Potatoes. This is hot, creamy and cheesy, just what you need on a cold day!
An easy to make, delicious, comforting side dish brought to you by Guest Home Chef: The Old Fat Guy Food Blog. Not only is Old Fat Guy a master of the grill, he also offers a myriad of other delicious recipes & even has a lot of videos. I hope you'll visit his website & try some of his magnificent recipes: https://oldfatguy.ca/.
1 Preheat oven to 325 F.
2 Thinly slice the potatoes & chop the onion.
3 Melt the 2 tablespoons butter in a saucepan over medium heat. When it is melted, add the flour and stir until combined.
4 Gradually add the milk while stirring. Stir over heat until the mixture begins to thicken.
5 Add the cheeses and stir until melted. Add the salt, dry mustard, hot pepper sauce and black pepper and stir until blended. Remove from heat and set aside.
6 Grease a 10 inch casserole.
7 Put 1/3 of the potatoes in the casserole. Put 1/3 of the cheese sauce on the potatoes. Put 1/3 of the onions on the cheese sauce. Dot the surface with 1/3 of the butter.
8 Repeat these layers twice more. Cover the casserole and bake in the oven for for 30 minutes.
9 Remove the cover and cook for 60 minutes more.
Tips & Suggestions
1 You will note I did not peel the potatoes, but it's important to use organic potatoes if using unpeeled. Peeling potatoes is throwing away food. There is great taste and nutrition in the peel. If you wish to peel the food you can, but you are being wasteful. So ends the sermon.
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