If you teach a man to fish, he’ll drink a lot of beers and fall asleep as soon as he gets home. If you teach a man to cook, he’ll get all the ladies and make himself supper. So, I’m gonna keep teaching you how to cook – tonight, we are doing Scalloped Potatoes because you love them super-much. Get out the food processer to make this easy on yo’self.
Adapted from Food.com
- 4 potatoes
- 1/2 cup butter
- 1/2 cup flour (use almond flour or gluten-free all purpose if this suits you)
- 2 cups cream and/or milk
- 1 teaspoon salt
- 3 shakes of cayenne pepper
- 1 cup cheddar
Peel potatoes and use the food processor Mr. Choppy to thinly slice them. Don’t worry about cleaning it and shred the cheese through there too.
We are gonna make, what is called in fancy-cooking-talk, a roux. Basically, melt the butter into a pot. Once its liquid, add flour a bit at a time and stir until it looks clumpy. It’s okay if you don’t have to use all the flour. Then we are gonna un-clumpify it by adding milk and cream and stirring until it becomes a thick sauce. Do this over medium heat – if it gets too bubbly, turn the heat down.
Once it becomes a thick sauce, add in the cheese, salt and cayenne. I doubled the original recipe because I know you like them potatoes saucy.
Layer potatoes, then sauce, repeating in glass pan until you run out. Bake at 350 for an hour or until you can easily go through the potatoes with a fork.