Scalloped potatoes with Prairie Breeze are simply irresistible! We take the classic dish that is so savory and creamy to the next level with our 9 month aged cheddar.
4 cups thinly sliced Yukon potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 1/2 cups grated Prairie Breeze Cheddar
Preheat oven to 350 degrees.
In a small sauce pan, melt butter and stir in flour.
Whisk in the milk and season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1 cup of the cheddar cheese.
Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work)
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
Recipe adapted from The Girl Who Ate Everything