I've made scalloped potatoes before, but always made the mistake of taking them out too soon and the potatoes were still undercooked. This time I made sure they cooked through and this recipe came out amazing!! It was super easy too, took only about 15 minutes to prepare.
- 3-4 medium potatoes (peeled if thick skinned)
- 2 Tablespoons unsalted butter
- 1 small chopped onion
- 1/2 jalapeño pepper chopped
- 3 Tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon mustard
- Pinch cayenne pepper
- 1 teaspoon salt
- 1 cup cheddar cheese
- green onion for topping at end
Preheat oven to 350 degrees F. Cut potatoes into 1/4-inch thick slices and set aside. I put mine through my food processor and it took like a minute.
In a medium saucepan over medium heat, melt butter. Add onion and jalapeño and cook for 5 minutes, stirring occasionally. Whisk in flour and cook for 1 minute. Whisk in milk, mustard, cayenne pepper and salt. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer for 3 minutes or until thickened, stirring frequently.
Arrange half of potato slices in a lightly greased 9-inch square glass baking dish or i used a round pie dish. Spread half of milk mixture over potatoes and top with 1/2 of the cheese. Repeat layering with remaining potatoes, milk mixture and cheese. Sprinkle a little salt and paprika on the top.
Bake for about 1 hour, until the potatoes are tender and the cheese is brown hot and bubbly. Garnish with some chopped green onion.
Credits: cheesy scalloped potatoes