Here is the recipe that I jotted down for scalloped potatoes. I liked the simplicity of the white sauce with cheese poured over the vegetables. I made the potatoes for Christmas but found out then that 1 hour was not enough to fully cook it. I now think that it should be baked 1 hour and 10 minutes and be covered for the first 40 minutes.
4 C. potatoes sliced
3 T Butter
3 T Flour
1 1/2 C. Milk
1 t. Salt
Cayenne to taste
1 C. Sharp Cheddar stirred into sauce
1/2 C. Cheddar for the top
Make a roux, add the cheese and pour over
4 Cups of vegetables.
|4 Cups sliced carrots, sweet potatoes, russet potatoes, |
kale, onions, and Swiss chard. Very vitamin dense.
|Pouring the sauce onto the raw vegetables. I used chicken|
and tomato broth combined instead of milk.
|Ready to bake covered for 40 minutes and uncovered for 30 minutes.|