Scalloped Potatoes

What you will need:
Prepared Bechamel
5 medium potatoes sliced very thin (I use the slicer on my grater)
2 onions sliced thin
1 cup sharp cheddar
3 tablespoons dijon mustard
salt and pepper

Mix dijon mustard into bechamel. In ovenware layer potatoes then onions then potatoes then onions then potatoes. Top with Cheddar. Pour Bechemel over and top with a little salt and pepper. Bake in oven at 375 until top is bubbly and brown (about 30 to 45 minutes). Serves about 8-12.

If your layers are too tight you may want to toss the potatoes in the bechamel a little to allow the sauce to evenly distribute.

If you want to prepare in advance cook through with out the Cheddar on top until potatoes are soft. Top before reheating with Cheese and allow to brown reaheat until bubbly (About 30 minutes).

Bechamel Sauce

I wanted to add this recipe because I make alot of things and use this delicious lower fat creamy sauce. It is really easy. This recipe makes enough bechamel for a small lasagna, or a serving of 10-12 for scalloped potatoes, or a full 1 lb box od pastas worth of mac and cheese.

What you need:
3 cups skim milk (divided 2 cups and 1 cup)
3 tablespoons butter
3 tablespoons flour
salt and pepper

To make:melt butter in a pot on medium heat. One melted add flour and mix. stir until it forms a smooth paste that is off white in color. Using a whish add 2 cups of milk 1/4 cup at a time. Whisk well. Continue to stir often until thick and creamy. Continue to add third cup. If it gets too thick while using it add additional milk.

I flavor with Dijon mustard if I am making scalloped potatoes, or Nutmeg for greek dishes, or hot sauce for Mac and cheese...