I’m sure you have all been to the market and seen those bags of russet potatoes where its like $1.50/lb, or you can buy a 5lb bag for $4 or a 10lb bag for $5.  So obviously wanting the most bang for my buck, I always opt for the 10lbs, and to this day I don’t think I have ever finished all 10lbs before they went bad.  I’m Asian so most of my carbs come in the rice and noodle format, not so much the potato.  But since I bought a 10lb bag, what the heck, I’ll make some more potatoes.  This time I tried scalloped potatoes due to Jenn’s extreme, otherworldly, not quite sure how that happened love of cheese.  I followed this recipe and it turned out pretty well.

Ingredients:

• 4 cups thinly sliced potatoes
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper (didn’t have any so I used chili flakes)
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated cheese, to sprinkle on top
• paprika

1st half

with sauce

cutting into the finished product

Directions (b/c even men need them sometimes)

• Thinly slice your potatoes (mandolin might be handy here)
• Melt butter in saucepan, mix in the flour, and let it sit for a minute
• Whisk in the cold milk
• Season with salt and cayenne pepper
• Cook until smooth, whisking occasionally
• Reduce the heat and stir in the cheese (I used way more than a cup)
• Place half of the potatoes in a greased baking tray
• Pour half the sauce over the potatoes
• Add the 2nd half of the potatoes and cover again with the remaining cheese sauce
• Add extra cheese on top because obviously you would
• Sprinkle with paprika
• Bake at 350 degrees for an hour

Finished Product

The scalloped potatoes were obviously (not so obviously) a side dish to a pan fried chicken I made.  I seasoned bone-in, skin-on chicken thighs with a mix of seasoned salt, black pepper, thyme, rosemary, garlic powder and onion powder.  It was a mix that I got as a gift for attending my cousin’s wedding since they also like to cook.  After seasoning them, I pan fried them in some butter.  I like the skin-on thighs because I like the crispyness of the skin when I fry them.  So those two and a side salad completed the meal.  It was definitely on the heavier side, but it was delicious.