This is pure comfort food, and so easy to make. You can assemble it on a Sunday night and then bake it on a busy Monday evening for a quick side dish. If you are making the casserole ahead, be sure to rinse the potatoes in cold water to prevent them from turning color. The last time I made these scalloped potatoes we had about a cupful left over. The next day I put it into the blender with some broth and milk and whirled them into a delicious cheesy, smooth potato soup!
Ingredients:
1.5 lbs potatoes, washed and sliced 1/8 inch thin (I used a mandolin)
3 Tbs butter
3 Tbs flour
1 1/2 cups heavy cream (milk is fine)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups shredded cheddar cheese (divided)
1/4 cup grated Parmesan cheese
Paprika
Read full instructions on :
www.amandathevirtuouswife.com
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