Swiss Scalloped Potatoes
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- 2 Tbsp
- butter, unsalted
- 2 Tbsp
- all purpose flour
- 1 c
- 20 slice
- swiss cheese or 2 c shredded
- 1/4 tsp
- 1/2 medium
- onion, chopped fine
- 6 medium
- potatoes, russets
- salt and pepper
1Preheat oven to 350 degrees.
Spray an 8x8 cooking dish with non-stick cooking spray. Set aside.
Peel and chop the onion. Set aside.
2Peel the potatoes. Cut the potatoes into thin slices. ( a mandoline or ceramic slicer works great for this step.) Put the potatoes to soak in a little cold water while you prepare the sauce.
3To make the sauce, melt the butter in a 2 qt. saucepan over medium heat. Add the flour and stir with a whisk to make a roux. (It should look like creamy peanut butter at this point.)
4Slowly add the soymilk, stirring to blend. Bring the mixture just to a boil, then reduce heat to a simmer. Stir til thickened. Take 6 slices of Swiss cheese and tear them into pieces. Add the pieces to the sauce. Stir until melted. Add nutmeg and stir well. Remove from heat.
5For the assembly, drain the potatoes, and blot lightly with a paper towel.
Layer the casserole as follows:
Put 1/4 C sauce in the pan.
Layer potatoes, onions, salt and pepper, 4 slices of cheese and 1/3 of the remaining sauce.
Repeat twice ending with remaining cheese and sauce. Spread sauce to cover cheese.
6Bake at 350 degrees for 1 hour.
7Notes: you can use milk instead of soymilk. If so, warm the milk in a microwave for about 30-45 seconds at 40% power before adding it to the roux.
You can caramelize the onions before adding them to the casserole, for richer flavor.