|Who has time to take pictures? We were ready to eat!|
Ron’s Scalloped Potatoes:
3 tbsp. butter
3 tbsp. flour
½ tsp. salt
Coarsely ground black pepper, to taste
¼ tsp. cayenne pepper
1-½ c. milk (Ron used skim)
1-½ c. grated aged cheddar, divided
1 medium onion, sliced paper-thin
Additional butter, as needed
3-to-4 tbsp. heavy cream
Paprika, as garnish
|And so, between the two of them, they licked the platter clean!|
Preheat oven to 325 deg. F. Place potato slices in cold water to keep from browning. Set aside. Melt butter over medium-low heat in a small saucepan. Whisk in flour, salt, and peppers, stirring until melted. Allow to bubble 1 min., stirring constantly. Continuing to whisk, slowly add milk, stirring until thickened. Remove from heat, stirring in 1 c. grated cheese until completely melted.
Drain potatoes, quickly blotting dry. Layer half of potatoes and all of onion into casserole dish. Pour over half of cheese sauce. Dab with butter. Repeat with remaining potatoes, sauce, and dabs of butter. Top with ½ c. grated cheese. Spoon heavy cream around edge of dish. Shake on paprika, as garnish. Bake, uncovered, 60-to-70 min., or until golden brown.
Tomorrow: A passel of Dinner Party Guidelines and Tips.