For
@Cripplecreek Scalloped potatoes:
4 large potatoes - any waxy variety will do, though I prefer reds.
1 large sweet onion
1 pint milk
4 oz butter
2 tablespoons flour
sharp cheddar
paprika or cayenne pepper
Slice the potatoes thinly - I use a mandoline to get them ultra thin, but a knife works. Soak the slices in cold water with a dash of salt added until you are ready to use them.
Make a roux. Don't bother messing about with the classic way of do it. Put the flour in a jar with some of the milk and shake it vigorously. Melt the butter in a none stick pan, and, when it just starts to sizzle pour in the flour/milk mixture and stir well. Simmer, stirring occasionally and adding milk as needed to keep the sauce consistency to that of thick cream.
Slice the onion. Preferably as thinly as the potatoes, but as close as you can manage.
In an oven proof dish, place a double layer of potatoes, a layer of onion and coat in sauce. Repeat until the dish is almost full. The top layer should be sauce covered potatoes.
Bake at 180 C (whatever that is in weird temps) for 45 mins. Sprinkle paprika or cayenne on the top of the scalloped potaotes, then applie a liberal layer of grated cheese. Bake for another 20 minutes.
