Scalloped Potatoes & Lentils

Directions

1. Preheat oven to 350⁰F (180⁰C). Grease a half hotel pan.
2. In a small pot, melt butter and stir in flour. Whisk in milk and season with salt, paprika, and cayenne.
3. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
4. Reduce heat and stir in half of the cheddar cheese and all of the gruyere.
5. Place half of the sliced potatoes and lentils in the hotel pan. Pour half of the cheese sauce over the mix. Repeat with a second layer of potatoes and lentils and top with remaining cheese sauce.
6. Sprinkle the remaining cheddar cheese on top. Top with a few shakes of paprika for color.
7. Bake uncovered for approximately 1 hour or until the potatoes are fork tender.