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FOUR SEASONS BREEZE | SEPTEMBER 2019 21 Cheesy Scalloped Potatoes • 8 to 12 ounces shredded cheddar cheese, divided • ¼ cup butter or margarine, plus some to butter the casserole dish • ¼ cup all-purpose flour • 2 cups milk • ¼ teaspoon black pepper • Salt to taste, optional • 5 medium russet potatoes (about 2 pounds), thinly sliced, about 1/8 inch • 2 small yellow onions, thinly sliced, about 1/8 inch Note: Scrub the potatoes and leave the skin on for added nutrients. I use the 4mm slicing blade of my food processor or my mandolin. Either device provides consistent even slices. DIRECTIONS INGREDIENTS In a two-quart saucepan, melt butter over low heat. Blend in the flour a little at a time, stirring continuously until all the flour has been incorporated and the mixture is smooth. Add the milk pouring a constant stream into the flour mixture while stirring the mixture to ensure a smooth consistency with no lumps. Cook, stirring constantly until slightly thickened, approximately 15 to 20 minutes (mixture should coat the back of a spoon). Do not rush this part. Add 8 ounces of cheese. Continue cooking and stirring until the cheese melts. Remove from heat immediately. Season to taste (you may not need salt if the cheese is salty). Preheat oven to 350 degrees. Lightly butter an 8" x 8" or 9" x 9" casserole dish. Place a small amount of sauce, enough to coat the bottom in the dish. Add a layer of potatoes, then a layer of onions, topping with a layer of the cheese sauce. Continue to layer (two to three layers) ending with potatoes and topping with remaining sauce. Top with additional cheese, if desired. Place on the middle rack of the preheated oven. Bake for one hour or until the potatoes are tender when pierced with a fork, and the cheese is brown and bubbly. By Irene Welker Fall is in the air which means the end of barbecue season and the start of the holiday season. In other words, lots of entertaining. Here is one of my favorite recipes. It's an ooey, gooey, cheesy potato dish. The recipe easily serves six people and can be doubled to serve a crowd (just remember to extend the cooking time by 10-20 minutes, or until the potatoes are tender). This dish pairs well with almost any meat or fish. I especially like it with the Tri-Tip recipe on page 27 of the June 2018 issue of the Breeze. If you didn't keep the issue or recipe, it may be located on our website at fourseasonsbeaumont.org.

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