Since Maddie has begun eating food, I’ve noticed a difference between what she will eat and what Riley likes. Riley, not much into the details of things, is very happy with plain butter noodles. Maddie, on the other hand, shoves away plain noodles in disapproval. She requires a dish with much more flavor. How is a mom to keep up? This weekend I experimented with kicking up my traditional scalloped potatoes with some cayenne and garlic, and with a large casserole dish, it was easy to keep one half plain and the other flavorful. Two happy kids. One mealtime victory.
- 4 cups of thinly sliced potatoes (about 4 medium potatoes)
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cups milk
- 1 tsp salt
- 1-2 tsp cayenne
- 1 tsp minced garlic
- 1 1/2 cups grated cheddar cheese
- Cut potatoes into thin slices.
- Melt butter in a small saucepan. While whisking, slowly add flour. Continue to whisk and add milk slowly.
- Cook sauce on low until smooth and boiling. Continue to whisk occasionally.
- Remove the roux from heat and add in 1 cup cheese, cayenne, and garlic.
- Grease a 9x9 baking dish and add half of the potatoes.
- Pour half of the cheese sauce over the first layer then add a second layer of potatoes and remaining cheese sauce.
- Sprinkle remaining cheese on top, and sprinkle with paprika for color.
- Bake at 350 degrees uncovered for 40 minutes to an hour depending on the size of dish you used. My first try making this I my 9x9 pan was dirty, so I used a 9x13 pan, and it only took 30 minutes to cook. So, if you are pressed for time, try a bigger pan!