Try as I might, I can never follow a recipe exactly, so here’s what I came up with when I made a family friend’s scalloped potatoes in my own kitchen. They’re so good, you just keep going back for more.
—SUSAN SIMONS EATONVILLE, WA
PREP: 30 MIN. • BAKE: 70 MIN. • MAKES: 8 SERVINGS
1/4 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
2 cups half-and-half cream
1 1/2 cups shredded sharp white cheddar cheese
1 1/2 cups shredded sharp yellow cheddar cheese
6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
2 small onions, finely chopped
1. Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat.
2. Using a small bowl, combine the cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup of the cheese mixture in greased 3-qt. baking dish. Repeat the layers twice. Pour the sauce over the top; sprinkle with the remaining cheese.
3. Bake the dish, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until the potatoes are tender and the top is lightly browned.