Ched­dar Scal­loped Potatoes

Country Woman - - LET’S EAT - —LEAH BRAN­DEN­BURG

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.

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