Scalloped Idaho® Potatoes with Crispy Cornflake Topping | Idaho Potato Commission
- Preheat oven to 350°F. - In a large saucepot, melt the butter over medium heat. Add the garlic and cook until tender, about 3 minutes. - Add the flour and gently stir, making a roux. Cook over...
Ingredients
- 1 cup unsalted butter
- 1 tablespoon minced garlic
- 3/4 cup all-purpose flour
- 8 cups whole milk
- 1/2 teaspoon paprika
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 2 1/2 cups shredded smoked Cheddar cheese, divided (1 1/4 cups for sauce, 1 cup for layers, 1/4 cup for cornflake topping)
- 10 pounds Idaho® Russet Potatoes, peeled and thinly sliced
- 1/2 cup cornflakes
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