CHEESY SCALLOPED POTATOES

• 5 large russet potatoes
• 5 tbsp unsalted butter
• 5 tbsp all purpose flour
• 3 cups 2% milk
• 2 tsp salt
• 1 tbsp chili flakes
• 1 tsp paprika
• 1 tsp hot sauce
• 1 1/2 cups shredded sharp cheddar
• 1 1/2 cups shredded Monterey Jack cheese
• 10 pickled hot pepper slices

Scrub the potatoes with cold water. Slice them thinly with a mandoline. Place the potato slices into a large bowl filled with cold water. Set to the side.

Preheat the oven to 350ºF.

In a medium saucepan heat the butter on low heat until bubbly. Add the flour and stir with a wire whisk. Heat for one minute.

Whisk in the milk, salt, chili flakes, paprika, and hot sauce. Turn the heat to medium and bring to a simmer. Let it simmer until it has thickened to the consistency of gravy. Stir in 1 cup of cheddar, and 1 cup of Monterey Jack cheese. Remove from the heat.

Drain the potatoes. Butter a 9 x 11 inch baking dish. Layer half of the potatoes on the bottom followed by half of the cheese sauce. Scatter the hot peppers on top. Finish with the rest of the potatoes, the rest of the cheese sauce, and top with 1/2 cup of shredded cheddar cheese and 1/2 cup Monterey Jack cheese.

Place in the oven and bake for 70 minutes. Turn the oven to broil, and broil the top until brown and crispy, approximately 5 minutes. Remove from the oven and serve warm. May be kept in the fridge for 4 days or in the freezer for 3 - 4 months.