Made an excellent batch of cheesy scalloped potatoes tonight. Scalloped potatoes are very much something I make by feel - I don't usually use a recipe. Sometimes they turn out really well, sometimes I use too much milk and they're too watery. Since tonight's were a winner, I thought I should try to transcribe the recipe while I could still remember the rough quantities.
Cheesy Scalloped Potatoes (serves 4-6)
2.5 lbs Yukon Gold potatoes
3 tbsp flour
2 oz sharp cheddar, grated
1.5 cups milk, warmed
Preheat the oven to 350 degrees.
Slice the onions and saute in butter with a pinch of salt until lightly caramelized. Meanwhile, peel and slice the potatoes about 1/4 inch thick. When the onions are ready, place a layer of potatoes (about 1/4 of the total amount) in the bottom of a casserole dish. Sprinkle with salt, pepper, 1 tbsp flour, 1/3 of the onions and 1/4 of the cheese. Repeat twice - you will have used up all the onions and all the flour. Top with the remaining potatoes, sprinkle with salt, pepper, the remaining cheese and a few dots of butter. Pour the milk over it all.
Cover and bake at 350 for 3o minutes. Remove cover and continue to bake until potatoes are soft - at least another 30 minutes. If you like a crusty top, increase the heat to 400 degrees for the last 15 minutes or so. Let stand for at least 10 minutes before serving to allow it to cool and set a little bit.