Cheesy Scalloped Potatoes!

morehealthyfinder.com

Cathy Taldo Straight

Approx. 1 kg. Of potatoes, I sliced them thinly.

¼ Cup.Of soft butter.

2 Tsp.Of minced garlic.

3 Tbsp.Of all-purpose flour.

1 Tsp.Of salt.

¼ Tsp.Of black pepper.

1+½ Cups.Of milk.

2 Cups.Of shredded cheddar cheese.

subheading: DIRECTI0NS:

subheading: Step 1:

I set the oven to 350°F, and I greased an 8.8-inch (or a 7.10-inch) pan.

subheading: Step 2:

Then I arranged a layer of half of the potatoes on the bottom of the plate.

subheading: Step 3:

I heated the butter in a shallow saucepan over low heat.

subheading: Step 4:

After that, I put in the minced garlic and cooked for one or two minutes.

subheading: Step 5:

I mixed in the flour, the salt, and the black pepper, and I allowed it to cook for one more minute.

subheading: Step 6:

I lower the heat to medium, and slowly I added in the milk to make a buttery smooth mixture.

subheading: Step 7:

I took it to a slow boil to thicken and then I added in ¾ cups of cheese gently swirling until it melts.

subheading: Step 8:

I applied half the sauce to the potatoes, then I scatter around ½ cup Of cheese on top.

subheading: Step 9:

I placed the remaining potatoes onto the top, and I whisked in the remaining cheese and sauce.

subheading: Step 10:

I baked the potatoes uncovered for 50 MINUTES TO 1 HOUR until it was fork-tender and the top was cooking up golden brown.

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