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While both potatoes au gratin and scalloped potatoes are casseroles consisting of sliced potatoes with a creamy, rich sauce, there are a few key differences that set them apart. The key difference between scalloped potatoes and potatoes au gratin is whether or not cheese is used. Potatoes au gratin uses grated cheese. Scalloped potatoes do not, they use heavy cream or milk. Also, scalloped potato slices tend to be thicker than au gratin.
Making cheesy scalloped potatoes is simple. This easy scalloped potato recipe is delicious and nutritious. Yield: 6-8 servings.
• 4 cups thin sliced potatoes
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1 1⁄2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1⁄2 cup grated cheddar cheese, to sprinkle on top
• Paprika – sprinkle on top for color
1. In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne.
2. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
3. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
4. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top.
5. Top with some paprika for color.
6. Bake uncovered for about 1 hour at 350°F until golden brown.
• 3 lbs red potatoes
• 5 tablespoons butter
• 6 tablespoons flour
• 4 cups milk
• 2 crushed garlic cloves
• 2 teaspoons salt
• 1 dash cayenne pepper
• 2 cups cheddar cheese
• 1⁄3 cup Parmesan cheese, grated
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