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These cheesy scalloped potatoes are just awesome. For real. I love them, and I could eat way, WAY too many of them if I allowed myself. Which I did, the morning after I made these, when I ate the leftovers for breakfast. Cheesy potatoes are a breakfast food, right?
And the best part is, they are incredibly easy to prepare – all you need to do is to just toss in a couple of ingredients, bake it and you’re done! Very easy.
- 1 Butter (Salted/Unsalted)
– 1/3 Cup of Flour
– 3 Cups of Milk
– 1 Teaspoon of Dry Mustard
– 1/2 Teaspoon of Salt
– A Few Shakes of Pepper
– 1 Teaspoon A-1 Steak Sauce
– 6-7 Medium-Sized Potatoes
– 3-4 Cups of Cheddar & Colby Jack Cheese
Step #1: Start by melting a butter in a sauce pan.
Step #2: When the butter is melted add the flour and whisk in until combined. Let this cook a bit over low heat, stirring frequently, until it starts to look a little golden. You want a developed roux if you want what you are adding to it to be flavorful.
Step #3: Add in 3 cups of milk and let it cook a bit under medium-low heat, while at the same time you need to keep stirring until the mixture thickens up.
Step #4: Now add in a teaspoon of dry mustard, followed by 1/2 a teaspoon of salt, a few shakes of pepper, and then 1 teaspoon of A-1 steak sauce. Stir this all up well and turn the heat down as low as it’ll go.
Step #5: Peel and thinly slice 6-7 medium-sized potatoes, and then lay 1/3 of them down evenly in a greased/pammed casserole dish. Now take a few handfuls of cheese and toss this on the potatoes.
Step #6: Pour about 1/3 of the milk mixture you’ve prepared earlier (in steps #1 through #4) over the potatoes and shake the pan around a bit to make sure to get the cheesy rouxy goodness everywhere. Now top it with another layer of potatoes.
Step #7: Next, you’ll want to add more cheese, as well as the sauce (prepared earlier in steps #1 through #4).
Step #8: Put the casserole dish into the oven and bake it at 350-degrees until the potatoes are tender, and the cheese becomes melty. It’ll take approximately 35-45 minutes.
Now wait until they won’t burn your mouth horribly, then eat. I served these with our pulled pork sandwiches. I also serve them with a ham dinner, and a few other things.
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