I’ll shout it from the rooftop any day, “I am a comfort-food lover!” Except if it’s raining, or if I don’t happen to have a ladder handy. There’s just something about comfort-food that is just so……..well…….comforting.
Sorry if that’s redundant. For me, it’s the equivalent of coming home from a long day and slipping on your cozy sweat pants, soft cotton tee and fuzzy pink slippers with the bunny ears on them. Who can say no to that, right?!
Well, my good friend Katie is a whiz with comfort foods. She grew up in rural Iowa on a ranch, so you can imagine the wonderfully comforting family recipes that came out of her house. She shared this one with me and it’s been a favorite in my family ever since. This is a great side dish to serve with any type of beef or pork or chicken dish. I chose to serve it along side pan-seared sirloin steak and roasted broccoli spears.
My favorite part of it is the crusty edge, with the charred cheese bits.
I sliced these potatoes thinly by hand, but it would be a lot faster if you have a mandoline slicer.
Sprinkle green onions on top.
Add in the cheddar cheese to your bechamel sauce. Bechamel is French for a white sauce made from butter, flour and milk.
Here’s the resulting cheese sauce.
Pour the lovely creamy cheese sauce over the whole thing and pop into the oven until bubbly, gooey and oh so good!
The next time you have one of those long days, come home and do the sweats, tee and bunny slippers thing and then make this. I guarantee you”ll feel better!
Cheesy Scalloped Potatoes
6 cups potatoes, sliced thin
2 green onions, chopped
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 cups milk
2 cups sharp cheddar cheese, shredded
Preheat oven to 350 degrees F.
Place the thinly sliced potatoes in a greased 13×9 baking dish and sprinkle the green onions on top.
Melt butter in saucepan over low heat. Whisk in flour and allow it to cook for one minute. Add in the salt, pepper and milk. Stir constantly until mixture has thickened. Sprinkle in the cheese as you whisk, until all the cheese is melted. Pour the cheese sauce over the potatoes.
Cover the baking dish with aluminum foil. Bake for 1 hour. Remove foil and continue baking for 20 minutes or until potatoes are tender.