Cheesy Scalloped Potatoes

Ingredients

    2 pounds russet potatoes
    ¼ cup butter
    ¼ cup all-purpose flour
    1 1/2 cups nonfat milk or half & half
    Salt & pepper
    8 ounces about 2 cups freshly shredded cheddar cheese + 1/4 cup for topping
    Paprika for garnish
    Fresh chopped chives or parsley for garnish

Instructions

heat kitchen appliance to 350 degree F and grease a 13"x9" baking pan with preparation spray.

Bring an outsized pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for concerning twenty minutes. take away from the water and let sit till cool enough to handle.

Meanwhile, build the bechamel sauce. soften butter during a medium cooking pan over medium heat. Whisk in flour and cook, whisking perpetually, till flour is golden brown; concerning two minutes. Stir in milk and cook, stirring typically, till thickened; concerning 2-3 minutes. take away from heat and stir in chopped cheese. Season with salt and pepper.

Gently peel potatoes and travel 1/8 in. rounds. Place 1/3 of the

potatoes overlapping during a single layer within the baking dish, seasoning with salt and pepper. Spoon concerning 1/3 of the bechamel sauce on high of the potatoes.

Repeat for 2 additional layers. Pour all of the remaining bechamel sauce over the highest layer of potatoes. unfold to make sure all of the potatoes ar lined.