Cheddar Scalloped Potatoes

When I added garlic to this recipe, I discovered it gave the potatoes a great flavor. A neighbor who is a retired chef said this is the best potato dish he’d ever tasted.

PREP: 20 MIN. • BAKE: 65 MIN. MAKES: 4 SERVINGS

¹ ₄ cup all-purpose flour

¹ ₂ tsp. salt

2¹ ₂ cups 2% milk

2 garlic cloves, minced

2 tsp. butter

1 cup shredded cheddar cheese 8 thin slices onion

4 medium potatoes (about 1¹ ₂ lbs.), peeled and thinly sliced

1. Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add the garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted.

2. In a greased 8-in. or 11/2-qt. baking dish, layer onion and potatoes. Top with sauce.

3. Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.

CREAMY SCALLOPED POTATOES

Substitute half-and-half cream for the milk and omit cheddar cheese.

SWISS SCALLOPED POTATOES

Substitute Swiss cheese for the cheddar. Layer 1 jar (2 oz.) drained sliced pimientos with the potatoes.

SCALLOPED POTATOES WITH HAM

Layer 11/2 cups cubed fully cooked ham with the potatoes.

PER SERVING 348 cal., 15g fat (9g sat. fat), 45mg chol., 571mg sod., 40g carb. (10g sugars, 2g fiber), 15g pro.