Scalloped Potatoes

Submitted by weekend cooker

"a unique recipe for potato lovers."

 

• Ready In: 1hr 15mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 6 large potatoes
• 1⁄2 cup margarine
• white pepper (to taste)
• 1 tablespoon flour
• 3⁄4 cup milk
• 1 (8 ounce) package shredded cheddar cheese

directions

1. Peel and wash potatoes, and slice half of potatoes and place in 3-quart greased baking dish.
2. Slice margarine and place half of the margarine over potatoes.
3. Sprinkle with pepper and flour.
4. Slice remaining potatoes and place over the first layer, add remaining margarine slices and pour milk over casserole.
5. Sprinkle with a little more pepper and cover with cheese.
6. Cover and bake at 350 degrees for 1 hour.
7. THIS MUST BE COOKED IMMEDIATELY OR POTATOES WILL DARKEN.
8. It can be frozen after baking than reheated.

Reviews

[AZPARZYCH]

Very cheesy and good! Made with 2 very large potatoes and left the other amounts the same. I added salt to the layers, but otherwise made as written. Similar to how my mom makes them and would add cubed-leftover ham for a complete meal. Will make again! Made for I Recommend Tag.

 

[Outta Here]

Extremely easy to put together, and very good! I cut the recipe in half and used Yukon Gold potatoes and didn't bother peeling them. I might try this again with half of the margarine, to see if it works.

 

[Chocolatl]

These are, literally, exactly the way my mother used to make them. Not only is this easier than making a separate sauce, I think these potatoes are better tasting than other recipes. A real winner! Thanks for posting!

 

[CJAY8248]

Since the first review didn't go through, I'll write another one. We enjoyed this version of scalloped potatoes. I used a 9x13" glass casserole and it was done in 1 hour. I really liked the fact I didn't have to heat the milk or make a sauce. It was very easy to put together and tasted good. Thanks for sharing. Made for Football Pool 2010.

 

[Lalaloula]

These potatoes are really, really yummy! They are cheesy and buttery and the perfect side to many meals. I needed to bake my potatoes for half an hour longer in order for them to soften enough, but that may have been due to my German type of potatoes. lol I think this is a great basic recipe that could easily be varied by adding in some garlic or onions or some herbs. THANK YOU SO MUCH for sharing this keeper with us, weekend cooker! Made and reviewed for the Aussie/NZ Recipe Swap #42 July 2010.