Scalloped Potatoes Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Green bell pepper | 1/3 Cup (16 tbs), chopped | |
| Green onions | 2 , chopped | |
| 1 (2-ounce) jar diced pimiento, drained | ||
| Salt | 3/4 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
| 4 medium-size baking potatoes, peeled and thinly sliced (about 2 1/2 pounds) | ||
| Provolone cheese | 2 Cup (16 tbs), shredded | |
| Breadcrumbs | 1/3 Cup (16 tbs) | |
Directions
Melt butter in a medium saucepan over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in milk; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
Stir in green pepper and next 4 ingredients.
Layer half of potatoes in a lightly greased 13" x 9" baking dish.
Spoon half of sauce over potatoes; top with half of cheese.
Repeat procedure with remaining potato slices, sauce, and cheese.
Bake, covered, at 425° for 30 minutes.
Uncover and sprinkle with breadcrumbs.
Bake 15 more minutes or until golden.
Cook 1 minute, whisking constantly.
Gradually whisk in milk; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
Stir in green pepper and next 4 ingredients.
Layer half of potatoes in a lightly greased 13" x 9" baking dish.
Spoon half of sauce over potatoes; top with half of cheese.
Repeat procedure with remaining potato slices, sauce, and cheese.
Bake, covered, at 425° for 30 minutes.
Uncover and sprinkle with breadcrumbs.
Bake 15 more minutes or until golden.
Chef
