Easy Scalloped Potatoes

We all know that when it comes to cooking for a gathering of family and friends, chances are very good that there are leftovers. The favorite dishes are usually consumed in their entirety; leaving such things as the  potatoes that are ultimately the largest bowl of leftovers. This easy recipe can incorporate your leftovers or can be made from scratch.

4 Large Potatoes or 6 cups of mashed potatoes
2 Tablespoons of Butter
Salt & Pepper to Taste
2 Cups of Hot Milk
2 Tablespoons of Flour
1 ½ Cups of Shredded Cheese (your choice – we use a medium cheddar). Keep ½ cup aside to place on potatoes after they have cooked in the BBQ
¼ Cup of diced onions – sautéed in butter until transparent.
A small hand full of finely chopped fresh parsley (optional)

Peel and quarter the potatoes and boil them until tender. Strain and rinse under cold water. Put in the fridge to cool while you carry on making with the sauce. If you are using leftover potatoes, store them in the fridge  until they are needed.

Over medium heat, melt the butter. Add hot milk and flour. Stir to blend and cook until thick. Add salt and pepper and parsley.

Remove potatoes from the fridge and slice to about ¼ inch thick. Mashed potatoes need to be stirred to break them apart.

In a greased 8″ x 8″ baking dish, start with a layer of sauce, a layer of potato, a layer of cheese and a bit of onion. Continue in this manner ending with sauce. Bake uncovered for 15 minutes at 350°F. Remove from oven and spread remaining ½ cup of cheese on the top. Return to the oven for 2-3 minutes or until the cheese is melted. Remove from the oven and let stand 5 minutes before serving.

– Cook the potatoes the day before. Keep them covered in the fridge until you are ready to use. Do not slice them until you are ready to use them.
– The sauce is an old-fashioned Roux (white sauce) designed to be made quickly. If you have a recipe for a white sauce that you prefer to use, go for it!
– Great for camping or cooking on the BBQ. Prepare in a tin foil pan. Cover with foil and warm on the top rack of the BBQ for 25-35 minutes.

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