CHEESY SCALLOPED POTATOES

INGREDIENTS

• 2 pounds russet potatoes
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 1/2 cups nonfat milk or half & half
• Salt & pepper
• 8 ounces (about 2 cups) freshly shredded cheddar cheese + 1/4 cup for topping
• Paprika, for garnish
• Fresh chopped chives or parsley, for garnish

INSTRUCTIONS

1. Preheat oven to 350 degree F and grease a 13"x9" baking pan with cooking spray.
2. Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle.
3. Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.
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