Scalloped Potatoes

This recipe was picked simply because I had some potatoes and wanted to try a new way to cook them. It comes from The Taste of Home Cookbook.

Scalloped Potatoes

Ingredients
3 tablespoons butter, divided
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
4 cups thinly sliced, peeled potatoes
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese

Directions
In a small saucepan melt 2 tablespoon butter. Stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened.

In a greased 1 1/2 quart baking dish, arrange half the potatoes, onion and green pepper in layers. Cover with half the sauce. Repeat layers. Cover and bake at 350º for 35 minutes.

Melt remaining butter and combine with bread crumbs. Sprinkle over potatoes. Bake uncovered for about 40 minutes longer or until potatoes are tender. Sprinkle cheddar cheese on top and let stand for 5 minutes before serving.

Amanda's Analysis:
These were great! The recipe used ingredients we had on hand and gave us a new way to eat potatoes. These were very flavorful and would be a great side dish. I give them 6 spoons.

John's Jibba-Jabba:
These potatoes were good but I think that they lacked depth. I would have liked there to have been some meat (ham would be good), sour cream, and/or garlic added into the equation. I am glad Amanda made these and not me because cutting the potatoes looked very tedious.
They were definitely better than the kind you can get in a box but there was no zing to let this recipe sing. I give them 4 spoons.