When needing a little comfort food I look no further than my potato bin. Scrounging together what few ingredients I have (grocery shopping is low on my to-do list) I whipped up a tasty and heartening potato casserole. It was actually a hybrid of scalloped potatoes and a casserole. Delicious and satisfying – whatever it was!
4 medium-sized potatoes (peeled and scalloped)
3 tbsp butter
1.5 cups of milk (I use 2%)
1/2 cup flour
1 cup of cheddar cheese
1 roasted garlic glove (optional, onions work well too)
Salt & pepper to taste
In a saucepan, warm the milk on medium low heat. In another saucepan, melt the butter. Sift the flour into the melting butter, stirring constantly. Once flour is absorbed, add the warm milk to the roux, half a cup at a time. Add the finely minced garlic (or onion), cheddar cheese, salt & pepper.
In a casserole dish, arrange the scalloped potatoes in a single layer. Add 1/4 cup of the mixture to cover the layer of potatoes. Keep layering until you’ve finished the potatoes. Pour any remaining mixture over the potatoes.
Bake on the middle rack of the oven at 375-degrees for 1-hour.