Scalloped Potatoes

Delicious scalloped potatoes for a cheesy, creamy side dish.

  • Natrel Butter
  • 45 mL (3 tbsp) flour
  • 310 mL (1½ cups) Farmers Homogenized Milk
  • Season with salt, cayenne and sage to taste
  • 250 mL (1 cup) sharp cheddar cheese, grated
  • 500 mL (2 cups) potatoes, sliced
  • 125 mL (½ cup) Asiago cheese
  • Paprika
  1. In a small saucepan, melt the butter and whisk in the flour. Let the mixture sit for a minute.
  2. Whisk in the Farmers Homogenized Milk and season with salt, cayenne and sage.
  3. Cook the sauce over low heat until smooth and boiling, stirring occasionally with a whisk.
  4. Reduce the heat and stir in the sharp cheddar cheese.
  5. Place half of the sliced potatoes in a lightly-greased 1-L (1-qt.) baking dish.
  6. Pour half of the cheese sauce over the potato layer. Repeat with a second layer of each.
  7. Sprinkle the Asiago cheese on top and top with paprika for colour.
  8. Bake uncovered for about 1 hour at 180 °C (350 °F).