Cheesy Scalloped Potatoes

I've mentioned before that Kris (the hubby) LOVES cheese. He will eat just about anything with cheese on top, or cheese as a meal in itself. A few years back I decided that I should make scalloped potatoes for a dinner, and they were a big hit with Kris and the rest of my family. These are a traditional southern food, but I only remember eating them a few times. Now that I started making them, Kris often requests them (as he did last night) and there are never leftovers. I soon learned to double the recipe when feeding the whole family (tip: place a tray underneath when doubling in case the dish bubbles over).

With Easter just around the corner, this would be a great side dish to add to your meal. This recipe is simple to make and the steps are pretty much the same as making the macaroni and cheese sauce.


Ingredients
3 russet potatoes
2T butter
2T flour
1 1/4 c milk
2 cups cheddar cheese (substitute another if you like)
Salt and pepper

Directions
1. Melt butter in mixing bowl in microwave
2. Add flour, whisk, and then microwave 30 seconds
3. Add milk, whisk, and microwave at 2 minute intervals until thick (just like macaroni so see that post for pictures) - resulting in a bechamel sauce
4. Mix in salt and pepper and half of the cheese to the sauce until melted
5.. After the sauce is ready, peel and thinly slice your potatoes. The thinner they are the faster it will cook. Kris and I bought a cheap mandoline at crate and barrel that makes this job very easy, although a knife will work just fine. It is important to wait to peel/slice the potatoes so they don't turn brown.
6. Put half of the potatoes in a large casserole dish. Sprinkle some cheese on top of the layer, then add remaining potatoes. Top with the rest of the cheese.
7. Bake at 350, covered, for 1 hour. Prick with fork after 1 hour to see if potatoes are tender; if not, cook longer until they are tender and do not have a "crunch"