Scalloped Potatoes

There are many recipes for Scalloped Potatoes that are not so great.  I wanted to make a recipe that had just enough cheese, onions and the potatoes weren't mushy.  So here it is, Scalloped Potatoes made my way.  The main concept of this recipe is to make a Bechamel that is very simple to make.  You may have to double the amount of Bechamel but over all this decision is up to you.  If you want a creamier Scalloped Potatoes, simply double the Bechamel recipe.

These potatoes are peeled, then soaked in extremely cold water for an hour, then everything is thrown together in a casserole dish and baked until perfect.

6 TBSP unsalted butter
1/4 cup all purpose flour
1 1/2 cups milk (you can use any type of milk such as skim or reduced fat.
1/4 tsp cayenne pepper
1 TBSP garlic powder
4  1/4 cups of mozzarella cheese
3 1/2 pounds of peeled and thinly sliced russet potatoes (soaked in ice water for 1 hour, then drained)
2 medium onions thinly sliced.
Salt and pepper to taste

1.  In a sauce pan melt 6 TBSP unsalted butter, then mix in 1/4 cup of all purpose flour.  Cook the flour but not to long (only about 30 seconds).  The flour will still be very pale in color, this is called a blond roux.  Now whisk in 1 1/2 cups of milk, then add 1/4 tsp cayenne pepper & 1 TBSP garlic powder.  Whisking making sure everything is smooth.  Bring to a slight boil.

2.  In a bowl beat 2 eggs and once the bechamel has came to a slight boil, remove from the heat, temper the eggs with the bechamel and add the eggs to the bechamel.

3.  Add 1/4 cup of cheese to the bechamel, stir until the cheese has melted.

4.  In a buttered  casserole dish (9x13) spread half of the potatoes across the bottom of the pan and sprinkle them with salt and pepper.  Then spread all of the onions on top of the potatoes and pour over half of the bechamel and sprinkle half of the cheese over.  Cover with the remaining potatoes and sprinkle with salt and pepper.  Then pour over the remaining bechamel and sprinkle with remaining cheese.  Bake in a preheated 400 degree oven for 1 1/2 hours or until golden brown on top.