Scalloped Potatoes

Wanted to make this creamy cheesy dish from scratch without using heavy cream. I found @hellocomfortkitchen’s cheesy scalloped potato gratin recipe and added a couple extras. For meat/ham, I added bologna and cut them up into matchsticks. 

I didn’t have white onions, only onion powder and though some garlic powder would be good! 😉

2 lbs. medium potatoes, yellow/Yukon gold, peeled out eyes

3 Tablespoons margerine

1 slice Bologna cut up into 2 inch long matchsticks 

1 teaspoon onion & garlic powder

3 Tablespoons all-purpose flour

2 cups milk (2%)

1 teaspoon dijon mustard

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

2 cups (8 oz.) Shredded Cheese (I used marble)

1/2 cup crushed Ritz crackers

Preheat oven to 350 degrees F. Cut potatoes into 1/4-inch thick slices and set aside. Have bologna cut up and ready to assemble with the grated cheese.

 

Start melting butter in saucepan. Add onion and garlic powder, whisk together on med heat. Add in flour and continue whisking for a minute to cook down the flour. Then add milk, mustard, cayenne pepper and salt. Once milk has come to a boil, leave it to simmer on low for 3 minutes, whisking occasionally to avoid lumps. Sauce should thicken up nicely! Remove from heat. 

Start assembling your layers, one at a time onto lightly greased casserole dish. 

 

A layer of potatoes, completely covering the bottom of the dish.Then add a layer of milk sauce, coating the potatoes nicely. 

Then add a light layer of grated cheese and scatter bologna pieces on top. 

 

Continue with this pattern as many times as you can, till you run out of ingredients. On the top layer, have potatoes and milk sauce then add on cracker crumbs. 

Put it in for 45 minutes . Then cover it and put it back in the oven for another 20-30 minutes, until potatoes are cooked through and top is browned. Sauce should be thick and bubbly. 

YUM!