This original recipe is from Emeril Lagasse. Usually, I will admit, his recipes seem to intimidate me, but this one stands on its own with few ingredients, none of which are fancy, and all of which I had in my kitchen already! I did make a few adjustments, which I have noted below....
Emeril Lagasse's Cheese Scalloped Potatoes
(as found on FoodNetwork.com)
Ingredients:
* 1/4 cup chopped onion (I omitted this so Alex would eat them)
* 2 tablespoons butter
* 2 tablespoons flour
* 1 1/4 cup milk
* 1 cup grated cheddar cheese (I used mild)
* salt and pepper
* 3 potatoes (scrubbed clean, peeled, and thinly sliced)
To Do:
* Preheat oven to 350
* Cook the onion in pan on medium-high heat with butter until tender. Add flour and cook for 2 minutes.
* Whisk in milk and cook until thick and bubbly
* Remove from heat and stir in 3/4 cup cheese. Season with salt and pepper
* Layer half of the sliced potatoes in a casserole dish. Cover with half of the cheese sauce. Add second layer of potato slices and top with remaining sauce.
* Sprinkle the remaining cheddar cheese on top
* Bake, covered, for 30 minutes.
Additional notes:
* Potatoes always take longer to cook in the oven than you think they will. I had to leave mine in the oven for almost an additional 30 minutes, and I sliced my potatoes fairly thin. After about half an hour, keep checking back on them- do not pull from oven until they are fork tender. Mine were a bit crispy, but Chris said they were just as they were supposed to be. Liar.
* We also, to add to our wasteline (our favorite activity), cooked up two strips of super thick cut pepper bacon in a seperate pan and chopped it to add to the cheese sauce and sprinkled some on top. This MADE the potatoes! Nothing like smokey bacon to pep up a dish!
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