For the White Sauce (Bechamel Sauce):
2 Tablespoons Butter
2 Tablespoons Flour
1/2 Cup Milk
1/2 Cup Chicken Stock
1 Tablespoon Bottled Minced Garlic
1/2 Teaspoon Crushed Dried Rosemary
1/4 Teaspoon Nutmeg
Salt and Pepper to Taste
For Everything Else:
2 Pounds Redskin Potatoes, Peeled
1 Cup Cheddar Cheese, Shredded (or more to taste)
For the sauce, melt the butter in a thick bottomed pan over medium heat. Add the flour and stir until incorporated. Cook for a few minutes to get the floury taste out, but not long enough to brown. Add the liquids and whisk until smooth. Heat to boiling and remove from heat. Add rosemary, garlic, nutmeg and salt and pepper to taste. Do not use whole rosemary leaves. They are like little needles and they will poke your mouth and gums. Let sauce rest while preparing the potatoes.
Preheat oven to 350 degrees F. Peel potatoes and slice thin. Keep the slices in cold water while slicing the remaining potatoes to keep them from discoloring. I like to do one potato at a time i.e., peel one and slice it, peel another and slice it, etc.
Shred cheese. Butter an 8 by 8 by 4 inch casserole dish. Cover the bottom of the dish with a layer of potatoes. Use a small ladle or large spoon and dot the potatoes with some white sauce, enough to generally cover the potatoes (about 1/2 the sauce). Sprinkle 1/2 of the cheese on top of the sauce. Add another layer of potatoes and repeat with sauce and cheese. Use more cheese if you like.
Bake at 350 degrees F for 45 minutes or until browned and bubbly. Insert a fork into the potatoes to make sure they are tender. Some potatoes may require more cooking. If so, cover with foil and cook another 10 to 15 minutes. The foil will keep the cheese from burning. Let rest for at least 10 minutes before serving.
Scalloped Potatoes with Parsley and Sage:
Substitute fresh parsley and sage for the rosemary
Substitute Gruyere and Fontina cheese for the Cheddar