Scalloped Potatoes and Brussel Sprouts - What's cooking with Paula Deen?

Last week Paul show us how to make a delicious flank steak, but we need to have sides. Scalloped Potatoes 1. Peel and slice 3 lbs of red potatoes 1/4 inch thick 2. Cook potatoes in salted water over Medium High heat until they are almost tender. 3. Pour into colander and drain well 4. Transfer to a 13 x 9 x 2 pan Make a simple white sauce 1. Melt a stick of butter 2. Dice two shallots and toast off in the butter 3. Add 1/4 cup of Wondra flour (great for sauces) and stir into the butter 4. Stir in 1 cup of 1/2 and 1/2. Make sure you are constantly stirring. If the sauce is to thick, add more 1/2 and 1/2 5. Top with 1 cup of shredded cheddar cheese and 1 cup of shredded gruyere cheese. 6. Put in 350 degree oven. Bake until hot and bubbly - about 30 minutes. If your cheese is browning, cover potatoes with tinfoil to keep your cheese from browning too much. Brussel Sprouts 1. Start with 1 lb of fresh brussel sprouts - washed and sliced in half