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Christmas: Scalloped Gold Potatoes

Source of Recipe


The Seattle Times






List of Ingredients



• 5 Tbsp butter or margarine
  
• 4 Tbsp flour
  
• 3/4 tsp salt
  
• 1/4 tsp black pepper
  
• 1/8 tsp cayenne pepper
  
• 1/4 tsp dried thyme, crushed
  
• 3 cups milk, heated
  
• 6 cups thinly sliced Yukon gold potatoes *
  
• 1 small onion, sliced paper-thin
  
• Paprika
  
• 3/4 cup shredded Swiss cheese
  






Instructions



1. To prepare the sauce: In a heavy medium-sized saucepan set over medium heat, melt the butter. Stir in the flour, salt, pepper, cayenne and thyme until smooth. Gradually stir in the milk; simmer the mixture about 4 to 5 minutes, stirring constantly, until thickened.
   
   
2. In a buttered casserole, arrange half the potatoes, half of the onion, and half of the sauce. Form more layers, using the remaining potatoes, onions and sauce. Sprinkle with paprika, and cover the dish.
   
   
3. Bake in a preheated 350º F oven for 1 hour. Uncover; sprinkle with the cheese, and bake 30 minutes longer or until the potatoes are fork-tender and the top is golden.
   
   Makes 8 servings.
   
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   * The Yukon gold potatoes are a pretty color addition to a holiday menu, but if unavailable, substitute white potatoes.