Scalloped Potatoes

Step 1

Place a rack in the center of your oven and preheat to 350°F. Grease a 9x9 casserole dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4 inch thick, add to the salted water, and boil for five minutes. Strain the potatoes.

Step 2

Mix the milk and chicken stock in a microwave-safe dish and warm the liquid until it's barely steaming. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, constantly stirring, until the paste begins to bubble.

Step 3

Add the hot milk and chicken stock mixture, stirring as the sauce thickens. Bring it to a boil.

Step 4

Add the remaining 1/2 teaspoon of salt, black pepper, garlic powder, onion powder, nutmeg, and cayenne pepper. Lower the heat, and cook the milk sauce for two minutes more. Remove from the heat.

Step 5

Layer half of the potatoes in the pan and cover with half of the sauce.

Step 6

Repeat the layering process for the final layer.

Step 7

Spread the sauce on top of the potatoes in an even layer, from edge to edge. Cover the dish with aluminum and bake for 30 minutes.

Step 8

Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Cool for 15 minutes before serving.