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2010-02-18 digital edition

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2010-02-18 / Community News

From the Chef’s Corner

Cheesy Scalloped Potatoes
by Chef Deedle

If you want to try a different side dish with your Friday or Saturday night steak instead of the usual baked potatoes, try this scalloped potato dish.
½ cup mayonnaise
2 Tbsp flour
Salt and pepper to taste
1 ½ cups milk
2 cups shredded extra sharp cheddar cheese
2 tsp. chopped fresh parsley
2 tsp. chopped fresh chives
1 tsp. chopped fresh thyme
4-5 cups (3 lbs.) thinly sliced baking potatoes ( about 4 large)
3 Tbs. grated Parmesan cheese

Combine ½ cup mayonnaise and next 3 ingredients in a sauce pan. Gradually add milk, and cook, stirring constantly, over mediumlow heat 8 to 10 minutes or until thickened. Remove from heat.

Add Cheddar cheese and next 3 ingredients, stirring until cheese melts and is well blended.

Place half of potato slices evenly in a lightly greased 11 x 9 inch baking dish; pour half of chee3se mixture over potatoes. Repeat layers with remaining half of potato slices and cheese mixture.

Sprinkle evenly with Parmesan cheese. Bake, covered, at 350 degrees for 1 hour. Uncover and bake 30 minutes more or until potatoes are golden brown and fork tender.

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