Cheddar cheese gives scalloped potatoes a beautiful golden color and a savory, rich flavor.
Time to prepare: 25 minutes
| 4 large potatoes, pared
1/4 cup water
1/2 tsp. salt
3 Tbs. butter or margarine
3 Tbs. all-purpose flour
1 3/4 cups milk
2 chps shredded Cheddar cheese
1 tsp. salt
1 clove garlic, minced
1/2 cup buttered bread crumbs
| Slice potatoes about 1/4-inch thick. Place into heavy saucepan with the water and salt. Cover tightly. Bring to a boil. Reduce heat and cook for 15 minutes.
Meanwhile, melt butter in heavy saucepan. Stir in the flour. Gradually add milk. Bring to a boil, stirring constantly. Cook until sauce is thickened. Remove from heat and stir in cheese, salt and garlic.
Fold sauce into potatoes. Turn into buttered 1 1/2 quart baking dish. Top with buttered crumbs.
Bake at 375 degrees for 45 minutes or until mixture is bubbly and top is slightly browned.
|Good served with baked meatloaf or baked fish and steamed green vegetables.|