Scalloped Fingerling Potatoes

Serving Size: 8


1 bag fingerling potatoes

1 cup extra sharp cheddar cheese grated

½ cup extra sharp cheddar cheese for garnish

1 cup 2% milk

3 tablespoons butter

3 tablespoons flour

½ cup fresh chives chopped

salt and pepper to taste


Use a Mandoline to slice potatoes thinly.

In a medium pan, melt butter, then add flour, mix and lightly brown the mixture.

Remove the pan from heat and add the milk.

Whisk the mixture to prevent lumps.

Add cheese and cook over low until sauce becomes thick and rich.

Add half of the chives and salt and pepper to taste.

In a lightly greased casserole arrange half of the potatoes.

Top the potatoes with sauce.

Add the rest of the potatoes and top with the remaining sauce.

Top the dish with cheese and chives.

Bake in a 350 degree oven for one hour, until golden brown.