GMA Recipe: Emeril's Scalloped Potatoes

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Emeril's Scalloped Potatoes
From chef and author Emeril Lagasse

Emeril's rich and cheesy version of this classic will send you straight to heaven.

Ingredients

1 tsp. plus 1/4 cup (1/2 stick) unsalted butter

2 1/2 lbs. red potatoes, peeled and sliced 1/4 inch thick

1 1/2 tsp. salt

1 tsp. freshly ground white pepper

2 tbsp. plus 2 tsp. bleached all-purpose flour

1/2 lb. sharp cheddar cheese, grated

1/2 lb. Monterey Jack cheese, grated

2 cups milk

Directions

1. Preheat the oven to 350 degrees. Grease a 2-quart baking dish with 1 tsp. of the butter.

2. Put the potatoes in a large mixing bowl and add the salt and white pepper. Toss to season evenly. Arrange a layer of potatoes on the bottom of the prepared baking dish and sprinkle with 2 teaspoons of the flour. Dot with a tablespoon of the remaining butter, then sprinkle with 1/2 cup of each of the cheeses. Repeat the process until all the potatoes, butter, flour and cheeses are used, ending with the cheeses. Pour in the milk.

For an extra zing, sprinkle with Emeril's Essence (optional).

3. Bake until golden brown and bubbly, about 1 hour. Remove from the oven and serve hot.

Recipe copyright Emeril Lagasse, 2000

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