It's 

Cozy Food Friday

It's still cold (I love it!) outside here in Delaware, and colder still where many of you live. We need some to take the chill off. I have just the thing! 

SCALLOPED POTATOES

photo property of www.simplyhomecooked.com

Ingredients

2 tbsp butter

1 tbsp all-purpose flour

3 cups milk

3 garlic cloves, finally chopped

4 8 to 10 ounce russet potatoes, thinly sliced

1 cup grated cheddar cheese

½ cup Monterey Jack cheese

2 tsp salt

half tsp of pepper

4 scallion (green onions) only the greens, for garnish,  

   (add the whites to the recipe if you love and oniony taste)

photo property of www.applesforcj.com

Directions

   Preheat oven to 375 degrees.

 

   Use half of the butter to grease a 15 x 10 (or close) baking dish.

   Melt the remaining butter in a saucepan over medium heat. Whisk the flour, and cook, stirring continuously, for 2 minutes. 

   When incorporated, whisk in milk and bring to a simmer. 

   Add garlic and a pinch of the salt (you can add the whites of the onions if you're going for the oniony taste).

   Reduce heat to low and simmer for 5 minutes, set aside.

   Layer half the potatoes in the baking dish. 

  Season with half the remaining salt, and half the pepper. Then top with half the sauce, then half the cheese.

   Repeat with the remaining ingredients. Sprinkle top with half the scallion greens. 

   Bake in the preheated oven for about an hour. Top should be browned, and the potatoes are fork tender.  

   Let rest for around 10 minutes to set. But don't let them get cold!

photo property of www.theprettybee.com
 

Oh. My. Goodness!

Did you just hear my stomach growl?

Or was that yours? 😉

As always, please leave a comment and 

let me know what you think!

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