Scalloped Potatoes Recipe Pocatello ID

Scalloped potatoes are standard side-dish fare, and we don't reinvent the wheel here, because the traditional dish is very tasty. However, this recipe yields enough for a crowd. (In case you're wondering, scalloped means to bake in a casserole with milk or a sauce and often topped with breadcrumbs.)

Scalloped Potatoes for a Crowd

Preparation time: 35 minutes

Cooking time: 1 hour

Yield: 24 servings

3/4 cup butter

3/4 cup flour

6 cups milk

1 cup chopped green bell pepper

3 2-ounce jars (6 ounces) diced pimentos, drained

2 cups (8 ounces) shredded provolone cheese

6 green onions, chopped

2-1/2 teaspoons salt

1 teaspoon pepper

12 medium baking potatoes, peeled and thinly sliced

1 cup breadcrumbs

1. Preheat the oven to 425 degrees F. Melt the butter in a large saucepan over low heat, and whisk in the flour until smooth. Cook for 2 minutes, whisking constantly.

2. Gradually whisk in the milk; cook over medium heat until the sauce has thickened and is bubbly. Make sure that you whisk constantly to ensure a smooth sauce.

3. Stir in the green bell pepper, pimentos, provolone cheese, green onions, salt, and pepper and cook for 10 minutes, and then remove from heat.

4. Grease three 13-x-9-x-2-inch baking dishes.

5. Divide the flour mixture, the bell pepper mixture, and the remaining ingredients — except the breadcrumbs — among the three baking dishes.

6. Cover the dishes and bake them for 35 to 45 minutes, or until the potatoes are tender.

7. Uncover the dishes and top them with breadcrumbs. Bake them for another 15 to 20 minutes, or until golden brown.