Indulgent. Decadent. Comforting. Homey. All the things you want an Easter side dish to be. Splurging during holidays is my M.O. and I think you should enjoy every luscious bite too. Scalloped potatoes differ from Au gratin in that the potatoes are sliced a little thicker and are covered with a cheesy bechamel sauce. I use the sturdy russet potatoes for this dish. Buy really good cheddar and shred it yourself. It makes all the difference. I also like whole milk in my dish but you can go heavier with full cream if you desire.
Either way, everyone will be fighting for the last scoop in the pan.
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Ingredients
- 4 russet potatoes, sliced into 1/4 inch slices
- salt and pepper to taste
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups shredded cheddar cheese
- salt and pepper to taste
- 2 Tbls. chives, minced
Instructions
- Preheat oven to 400°F. and butter a 9×13 casserole dish.
- Arrange the potatoes, slightly overlapping, in the prepared baking dish.
- Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and stir constantly with a whisk for one minute. Stir in the milk. Cook until mixture has thickened, 4-5 minutes.Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
- Pour the cheese over the potatoes, season again with salt and pepper and cover the dish with aluminum foil.
- Bake covered, 45 minutes, then remove foil and bake an additional 15 minutes until top starts to brown.
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