Cheesy Scalloped Potatoes

This is a rich and rather filling dish that I don't have very often but when I do, like with my Christmas ham the other day, it is enjoyed to the fullest.  It also goes well on side of your roast beef, roast chicken, grilled salmon, or a salad with vinaigrette.  Layers of thinly sliced potatoes are baked in a casserole dish with a cheesy white sauce in between and more cheese sprinkled on top until golden brown.  It is simple to prepare and look, how easy is it to feed a hungry family with some good old fashion carbohydrates!

Serves 8

INGREDIENTS

• 800g / 1lb 12oz potatoes
• 3 tablespoons butter
• 3 tablespoons plain flour
• 2 cups milk
• 1 tablespoon Dijon mustard
• 1 teaspoon sea salt
• a dash of cayenne pepper
• 1½ cup grated cheddar cheese
• a pinch of paprika for colour
• a few parsley leaves for garnishing (optional)

METHOD

1. Peel and thinly slice potatoes.
2. In a small saucepan, melt butter over medium heat.  Stir in flour until smooth.  Add all of the milk, stirring with a whisk until boiling, then simmer for 1-2 minutes, stirring constantly, until thickened into a sauce.
3. Remove from heat.  Stir in Dijon mustard. Season with salt and cayenne pepper.
4. Stir in 1 cup of grated cheese.
5. Grease a medium size casserole dish.  Arrange one third of the potato slices in a layer on the bottom of the dish.  Ladle one third of the cheese sauce on top and spread evenly.
6. Repeat with second third of potatoes and second third of the sauce.
7. Repeat with the remaining potatoes and the remaining cheese sauce.
8. Sprinkle the remaining grated cheese on top.  
9. Bake uncovered in a preheated 180°C /350°F oven for 1 hour and 15 minutes or until the potatoes are tender.
10. Garnish with a few parsley leaves.