Never-Fail Scalloped Potatoes - cooking recipe

Ingredients

6 potatoes, peeled
salt and pepper, to taste
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1/8 teaspoon black pepper
1/2 cup cheddar cheese, shredded

Preparation

Preheat oven to 375\u00b0 F. Butter a 2-3 quart casserole.
Slice peeled potatoes in 1/4\" slices; a mandolin makes this an easy job. Place potatoes in cold water for 2 or 3 minutes. Drain, but don't dry, the potatoes and place them in the casserole.
Season the potatoes well with salt and pepper. Cover with a lid (or vented plastic wrap) and microwave the \"wet\" potatoes for 5to 7 minutes on high power.
Meanwhile, prepare cheese sauce: in a small saucier, melt the butter, then add the flour. Whisk and cook the flour for 2 minutes over low heat. Add the milk and cream all at once, whisking well. Cook and stir until mixture thickens. Remove from heat and stir in seasonings and cheese, blending well.
Using hot pads, remove potatoes from the microwave and carefully remove cover (beware of the steam!). Pour the sauce over the potatoes and stir gently with a rubber spatula to coat the potatoes evenly.
Smooth the top and sprinkle with additional shredded cheese, or buttered bread crumbs, if desired. Bake for 35 to 45 minutes, uncovered, until potatoes are tender and the top is golden brown. Serve immediately or at room temperature.