The Best Scalloped Potatoes

This is Don’s latest wonderful dish that he made to go with the baked ham on the weekend.

You can’t leave them alone and if anyone asks for leftovers, you can ask them what is a leftover?

  • 1/4 cup butter, cubed
  • 1/3 cup flour
  • 3/4 tsp. salt
  • 1/2 tsp. dry ground mustard
  • 1/2 tsp. pepper
  • 2 cups half and half cream
  • 1 cup shredded Monterey Jack Cheese
  • 1 cup shredded Edam cheese
  • 6 cups thinly sliced Potatoes  (we had a mix of Yukon gold and Russet in the cupboard.)
  • 1/2 finely chopped onion (on one side only**)

Preheat oven to 350 degrees. In a large saucepan, melt the butter and whisk in the flour, salt, mustard and pepper until well blended and smooth. Cook and stirring constantly gradually whisk in the cream and bring to a boil still stirring for about 2 minutes until thickened. Remove from heat. Add all the cheese in.

Layer the potatoes in a buttered baking dish and on one side only (* explanation follows) add the onion. Repeat the layers and pour the sauce over the entire surface.

Bake, covered for about 45 minutes. Uncover and bake for about 2-3 minutes so the top becomes lightly browned.

 

**The reason for the onion on one side only is I don’t eat onions. Sometimes, obviously, they must be in the dish, but I guarantee you I will find them and remove them. Not for you of course.

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