- 1.5 lb yukon gold potatoes, sliced into 1/4-inch rounds by hand or with a mandoline slicer
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 teaspoon salt
- 1 dash cayenne pepper
- 1/2 cup grated sharp cheddar cheese (plus more for topping)
- Smoked paprika
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. (Note: if the mixture is too thick, add a tablespoon of water at a time until you reach desired consistency.)
Place a layer of sliced potatoes in a lightly greased quart casserole dish. Pour cheese sauce over potatoes. Repeat with second and third layer of potatoes and cheese sauce.
Sprinkle additional cheese on top as desired. Top with smoked paprika for color.
Bake uncovered for about 1 hour at 350°F. Serve immediately.
Note to self: need much less ugly lead photo. Make again when there is natural light to be had. Ahem.
Anyway! These aren’t the prettiest of things, but hot damn, they sure are good. I have never been a fan of scalloped potatoes, having never had them homemade. But it seemed like such an obvious choice of side for our multiple Smoked Wild Pig Ham dinners this year that I figured I would give them a go. I never knew what I was missing! Cheesy, savory, potato-y goodness. What’s not to love?