Scalloped potatoes are full of bubbly, cheesy goodness that is not by any means on anyone’s healthy eating list. Maybe that’s why I have shied away from them in the past? I made these last week because a woman at work suggested them along with the wonderful amazing smoked pork chops that I got from Oscars.
A moment if you will to discuss Oscars Aridondack Smokehouse. The wonderland of smokiness in the northeast; located in Warrensburg, NY. The only place I have found an Irish style banger (THANK THE HEAVENS!), a good chorizo, smoked mozzarella, and all natural deli meat all in the same damn place! And it’s CHEAP! CanigetanAMEN! It’s my new favorite place.I had eaten their food before, since they service a few local places but now that I know where it is you can bet your bottom dollar I will be making a trip a couple times a year to stock up. I also hear that their rubs, and dips are to die for, perhaps the next trip I’ll be able to tell you for sure.
These scalloped potatoes were devilishly delicious. I used my trusty Betty Crocker cook book as a guide and the only change I made was adding slightly more cheese because if you’re going to be bad you may as well be very bad.
- 3 tbsp butter
- ¼ cup chopped onion
- 2 tbsp flour
- 1 ½ cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups potatoes, peeled and sliced thin
- 1 ½ cup grated cheddar cheese
- Preheat the oven to 350 degrees.
- In a small sauce pan melt the butter and saute the onion until it just begins to become translucent.
- Blend in the flour and allow it to cook for a minute before whisking in the milk and seasonings.Cook on low until the mixture is smooth, stirring occasionally.
- Add 1 cup of the cheese, mixing well and removing from heat.
- Place a layer of potatoes in the bottom of a lightly greased baking pan. Pour half the cheese sauce and then add another layer of potatoes. Cover the entire dish with the remaining cheese sauce, and leftover cheese.
- Place it in the oven and bake for 45 minutes to an hour and serve warm.