Creamy Scalloped Potatoes!
Scalloped potatoes are something that seem so simple, but like so many dishes that, on the surface, seem simple, people do have difficulties with them. The main issues with scalloped potatoes seem to be that the potatoes don’t get done, the sauce is too watery or if you cook them long enough to get the potatoes done, they dry out and get too brown on top.
This is a fail proof recipe for “Creamy Scalloped Potatoes” if you follow it exactly. Here is what you will need:
4 cups potatoes, peeled and thinly sliced (about 4 or 5 medium size potatoes)
4 Tbs. butter
4 Tbs. flour
1 (12 oz.) can of evaporated milk
1/2 cup whole milk
2 cups shredded cheddar cheese, divided
1 tsp. seasoned salt (can use regular salt, just add a pinch of garlic powder if you do)
1/2 tsp. black pepper
Melt the butter in the microwave or in a saucepan on the stove. Whisk in flour just until blended. Whisk in the evaporated milk and the whole milk. Add seasoned salt and pepper. Cook on low and whisk occasionally until it boils. I just do this in the microwave for about 2-3 minutes. Remove and whisk until smooth. Add 1 cup of the cheese to the sauce and cook or microwave for 1 minute more until the cheese melts. You are basically just making a light cheese sauce.
Spray a casserole dish with nonstick spray and layer 1/2 of the potato slices in. Cover with 1/2 of the sauce.
Layer the rest of the potatoes next, cover with the other half of the sauce and sprinkle the top with the rest of the cheese.
Place in a 350 degree oven and bake for 1 hour or until the potatoes are fork tender. If the top starts to brown too much, cover loosely with a piece of foil. This usually doesn’t happen, unless the type of potatoes you use are difficult to get done.
See how creamy they are on the inside, but not watery like sometimes happens. The evaporated milk is key to this recipe, because most of the water has been removed from it, so it makes really creamy sauces.