This recipe is a family favorite and something I’ve tweaked a lot over the years until it got to its current point of us fighting over the last tiny portion. Then I knew I had a winner! It is the perfect potato side dish for Easter or Passover (or Eastover) or any old Tuesday night. I use my food processor slicing blade for uniformity, and I scrub but don’t peel my potatoes. We had them tonight with filet mignon, caramelized onions and sauteed mushrooms. If there is a more satisfying meal on earth than that, I don’t want to know about it.
Easy Cheesy Scalloped Potatoes, serves 4 generous portions or 6 smaller portions
8 small potatoes or 6 medium potatoes, thinly sliced
1/2 medium onion, chopped
2 Tablespoons butter
2 Tablespoons flour
1 1/4 cup whole milk
1 1/2 cup grated cheddar cheese
1/4 teaspoon salt and ground pepper
Directions: Preheat oven to 350 degrees. Cook onion in butter until soft. Add flour and whisk for about 2 minutes. Add milk and stir until thick and bubbly, about 2 more minutes. Add 1/4 t. salt and pepper. Remove from heat and stir in 1 cup of cheese.
Place potatoes in casserole dish and sprinkle with more salt and pepper. Pour sauce over potatoes and mix well to distribute. Top with remaining 1/2 cup of cheese. Bake, covered, for 50 minutes. Remove cover and bake for ten more minutes. Let stand ten minutes before serving.