Scallop potatoes

[Redj]

Hello Grandma2 and Simmy:

I have been sorta laid up, sprained a joint in my right hip.... I have been off work, missed like 4 days.... [img]/forums/images/graemlins/frown.gif[/img]

Just got some muscle relaxers today [img]/forums/images/graemlins/smile.gif[/img] I will be back at work cooking on Sat/Sun.

So I understand that scallop potatoes are on the menu for Sun. I made it once before, but it was just ok, got any ideas to jazz the dish up, kick it up a notch??? BAMB !

Thanks, take care. [img]/forums/images/graemlins/cool.gif[/img]

[grandma2]

Re: Scallop potatoes

hi redj this is the one i use. sorry yu not feel well girl,hope de hip will be better soon

SCALLOPED POTATOES
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups coarsely grated extra-sharp Cheddar cheese
2 pounds boiling potatoes
1/2 cup fresh bread crumbs

Preheat oven to 350°F. and butter a 2-quart shallow baking dish.

In a heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and add broth in a stream, whisking. Bring sauce to a boil, whisking, and simmer, whisking, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and salt and pepper to taste, garlic an onion whisking until cheese is melted.

Peel potatoes and slice about 1/8 inch thick. In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce. Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered.

Sprinkle bread crumbs on topin the last 1/2 hour. Bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.