Scalloped Potatoes

Ingrédients

3-4 Ibs. russet potatoes

1 stick butter

2-3 tbsp. flour

season salt / pepper

8с. (appro.) half n half

1 can Campbells Cheddar Cheese Soup

1 C+ grated cheese (to taste)

1/2 c grated smoked cheddar

1 tsp. Better Than Boullion Chicken base

pinch of Chipotle Chile pepper (optional)

Instructions

Cook the peeled and sliced potatoes in salted water until just tender.

Drain and put in a 9x13 (or larger) baking dish.

Sauce - melt the butter in a large stockpot. Add flour to melted butter to make a roux. Wisk in the half n half. Add the season salt and pepper. Add Campbells soup. Bring to a boil stirring constantly.

Add more half n half or milk if necessary to have a nice thick and creamy sauce.

Add chicken base and grated cheeses.

Pour over potatoes and gently combine.

Bake at 350° 35-40 min. until bubbling and brown

Notes

Jennifer Cook’s recipe. This is a delicious recipe.