Smoked Cheddar Scalloped Potatoes

1 medium onion, chopped
2 Tbsp. fresh garlic, minced
2 Tbsp. butter
2 Tbsp. all-purpose flour
1¼ cups milk (2% or whole)
3 medium potatoes (about 1 lb.)
1 lb. smoked cheddar cheese, shredded
Salt and pepper to taste

Grease a large casserole or baking dish (about 4 qt.), set aside.

To make the roux[1], in a skillet combine the onions, garlic and butter. Sauté until the onions are just tender. Add salt and pepper to taste, then sift in the flour while stirring. Mix well. Add the milk, all at once. Cook over medium heat, stirring constantly, until thick and bubbly. Turn off the heat and cover.

Thinly slice the potatoes. Layer 1/3 of the potatoes in the bottom of the casserole dish. Cover with 1/3 of the sauce, and then 1/3 of the shredded cheese. Add two more layers, each time using 1/3 of the potatoes, then 1/3 of the sauce, and finally 1/3 of the shredded cheese.

Bake, covered, at 350° for 45 minutes. Then uncover and bake an additional 30 minutes, or until the potatoes are tender.

[1] Rhymes with "shoe".

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