A simple classic recipe, scalloped potatoes are ideal for Sunday dinner, Thanksgiving dinner, or Easter supper.
More specifically, these potatoes au gratin, or scalloped potatoes. They are the best, in my humble opinion. And thousands of you have tried and approved them in the years since I first shared this recipe on the site! For those of you who may be new to the blog and are searching for a tried-and-true recipe to prepare this weekend, I thought I’d push this recipe back to the top of the list today. I can attest that these won’t disappoint you because I’ve cooked them countless times.
Ingredients
4cups thinly sliced potatoes
3tablespoons butter
3tablespoons flour
1 1⁄2cups milk
1teaspoon salt
1dash cayenne pepper
1cup grated sharp cheddar cheese
1⁄2cup grated cheese, to sprinkle on top
How To Make Scalloped Potatoes
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
