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Creamy Scalloped Potatoes




Source of Recipe


Midwest Living - December 2004
Creamy Scalloped Potatoes

This rich side dish earns compliments alongside the traditional holiday fare at the Ritz-Carlton Hotel in Dearborn, Michigan.

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup whipping cream, half-and-half or light cream
1/4 cup grated Parmesan cheese
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices

Butter a 2-quart shallow casserole or baking dish and set it aside.

For the sauce: In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour, salt and pepper. Add the whipping cream to the saucepan all at once. Cook and stir the mixture over medium heat until the sauce is thickened and bubbly. Stir in the grated Parmesan cheese (the sauce mixture will be thick).

Arrange half of the sliced russet potatoes, overlapping slices, along the bottom of the prepared casserole. Pour half of the sauce over the potatoes. Arrange another layer of potato slices and sauce in the prepared casserole.

Bake the potato mixture, covered, in a 325° F. oven for 40 minutes. Uncover and bake for 25 minutes more or until the potatoes are tender when pierced with a fork.

Makes 6 to 8 servings

Source: Midwest Living - December 2004