Tonight’s dinner was mainly leftovers. It had to be. I had to get these leftovers eaten.
I also had potatoes I needed to do something with, and so, to go with the cold roast beef sandwiches we had a big pan of scalloped potatoes. It was dee-damn-lish, and you too can make it!
The hardest part of this is slicing the potatoes thin enough. I have a mandoline which is the ideal tool. It cuts paper thin potatoes, onions, any veggie you want to slice thin. It is all manual, and comes with all different blades and cutters to make all shapes and sizes. I got mine on the cheap from Amazon. Don’t you just love Amazon? I do!
If you don’t have a mandoline, use a very sharp knife to cut slices as thin as you possibly can. If the slices are too thick, it will take forever to cook.
Ok, let the games begin! Peel 5-6 medium to large potatoes and slice them absolutely as thin as possible. Do the same with a large sweet (Vidalia) onion. Butter or spray a 2 qt square/ rectangle casserole dish. Layer half the potato slices, then all of the onion (separated into rings) and the rest of the potatoes into the dish. Season with salt and pepper.
In a saucepan, melt 1/2 stick of butter. When melted, sprinkle in 4T flour (again, Wondra is best) 1t pepper, 1/2t salt, and a good pinch of cayenne pepper. Whisk continuously til thick and bubbly. Cook and stir another minute. Slowly pour in 2C whole milk, continuing to whisk and incorporate. Continue til thick and bubbly. Cook another minute, and remove from heat. Stir in 2C shredded cheddar cheese. Stir til all melted and incorporated. Pour over potatoes and onions in dish. Cover with foil and bake at 400 F for 1-1/2 hours, til potatoes pierce easily with a fork and mixture thick and bubbly. Return uncovered to oven for 5 to 10 minutes to brown it a bit. Ta-da!
I served this, as I said, last night with sandwiches made from leftover roast beef. A-mazing and Dee-damn-lish!