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 2. Take 8 slices of bacon and snip in one inch squares using scissors. 3. Lightly brown bacon in separate skillet. 4. In a large skillet, melt a stick of butter and sauté several sliced cloves of garlic. Cook for 2-3 min over low heat 5. Add brussel sprouts and stir until brussle sprouts are well coated - 2 min 6. Add one sweet Vidalia onion that has been cut in half and cut into petals - cook for 2-3 min 7. Salt and pepper brussel sprouts 8. Take brussel sprouts and put on cookie sheet and pour bacon and bacon fat over the brussel sprouts. 9. Cook in 350 degree oven for 30 - 40 min. Pull when sprouts are starting to brown.