Creamy Scalloped Potatoes (Made Easy)

• 2
  
  lbs peeled white potatoes, sliced thin (use food processor slicer)
  
• ¹⁄₃
  
  cup unsalted butter
  
• ¹⁄₃
  
  cup all-purpose flour
  
• 2 ¹⁄₂
  
  cups whole milk
  
• 2 ¹⁄₂
  
  tablespoons 100% natural seasoning (Kernal Season’s White Cheddar Popcorn Seasoning)
  
• ¹⁄₂
  
  tablespoon dried chives or 1 tablespoon snipped fresh chives
  
• ¹⁄₂
  
  teaspoon Season-All salt
  
• 
  
  paprika, to garnish
  

directions

• NOTE: USE ONLY KERNAL SEASON’S 100% NATURAL WHITE CHEDDAR POPCORN SEASONING (NOT NACHO CHEDDAR FLAVOR!). IF USING SALTED BUTTER, OMIT THE SEASONED SALT, BUT ADD A DASH OF GARLIC POWDER, ONION POWDER, PAPRIKA, BLACK OR WHITE PEPPER, AND A PINCH OF CELERY SALT, IN STEP 4. (STEP ONE): PREHEAT oven to 350°F; SPRAY a 2 quart casserole dish with non-stick cooking spray.
• SLICE 2 lbs washed white potatoes thinly using a food processor slicer attachment).
• IN a large saucepan melt 1/3 cup unsalted butter over medium heat (use real butter or stick margarine — not low-fat tub margarine); STIR in 1/3 cup flour and cook for just one minute while stirring (roux will be thick).
• WHISK in 2 1/2 cups whole milk into mixture until smooth, and then the seasonings: 2 1/2 level tablespoons Kernal Season’s White Cheddar Popcorn Seasoning, 1/2 tablespoon dried chives (or 1 tablespoon snipped fresh chives), 1/2 level teaspoon seasoned salt.
• RAISE heat to high, while whisking constantly.
• WHISK and cook until mixture until thickened and creamy.
• ADD the potatoes to blended sauce mixture; FOLD until evenly combined.
• TRANSFER mixture into greased casserole dish and dust the top with paprika.
• BAKE for 1 hour; ALLOW to set a few minutes before serving.
• SERVE and enjoy!