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Title: Easy Scalloped Potatoes
Categories: Potatoes, Vegetables, Cheese, Dairy, Chilies
Yield: 12 servings

3 lb Yukon Gold potatoes; peeled,
- thin sliced
1/4 c Water
1/4 c Butter; diced
1 lg Sweet onion; chopped
4 cl Garlic; chopped
1/4 c A-P flour
1 ts (ea) salt & pepper
1/8 ts Cayenne pepper
2 c Chicken broth
1/3 c Half & half cream
1 c Shredded Gruyere or Ementhal
- cheese
1 c Shredded Monterey Jack or
- Cheddar cheese
Minced fresh chives; opt

Set oven @ 400ºF/205ºC.

Place potatoes and water in a large microwave-safe bowl;
microwave, covered, on high until almost tender, 12-14
minutes.

In a 6-qt. stockpot, heat butter over medium-high heat;
saute onion and garlic until tender, 5-7 minutes. Stir
in flour and seasonings until blended; gradually stir in
broth and cream. Bring to a boil, stirring occasionally;
cook and stir until slightly thickened, 2-3 minutes.
Stir in cheeses until melted.

Drain potatoes; add to sauce, stirring gently. Transfer
to a greased 13" X 9" baking dish. Bake, uncovered,
until lightly browned, about 20 minutes. If desired,
sprinkle with chives.

Diane Bramlett, Manteca, California

Makes: 12 servings (1/2 cup each)

RECIPE FROM: https://www.tasteofhome.com

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