Cheesy Scalloped Potatoes
photo by Caroline Cooks
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
4-5
ingredients
- 4 large potatoes, peeled and thinly sliced
- 1 cup shredded Velveeta cheese
-
White Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- salt and pepper
directions
- Spray a 9x13-inch baking dish and layer the potatoes and Velveeta cheese.
- Make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened.
- Add salt and pepper to taste and pour over potato cheese casserole.
- Bake at 350° for 1 hour or until potatoes are tender.
Reviews
-
This is the way that I've always made what my mom called scalloped potatoes. I also believe that these are the best. I have a suggestion for those that might be in a hurry for these to get done quicker. You can par-boil your potatoes for approx. 5 minutes and drain before placing them in your baking dish and also add cubes of your Velveeta cheese into your white sauce after the white sauce has been prepared and simmer slowly while stirring often until your cheese has melted. <br/>Another suggestion: Substitute the potatoes with macaroni shells that have been cooked until "al dente" and drained and bake until hot and bubbly.
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I didn't have shredded Velveeta & couldn't grate the regular kind so I made small cubes. I also threw in a little bit of provolone that needed to be used up. Didn't put in onions because of the kids, but would have liked them for myself. Served with grilled ham steaks. UPDATE: Made these again today but used the hand-held grater to get a thinner, more even potato slice - I only had one HUGE potato that needed used up. Added chopped onion (no kids today) simmered SLOW in veg broth w/about 1/2 cup leftover ham steak for a bit before transferring potatoes & roux to casserole dish. Put under broiler for last 5 mins for crispy crusty top. These were my best scalloped ever.
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Tweaks
-
This is the way that I've always made what my mom called scalloped potatoes. I also believe that these are the best. I have a suggestion for those that might be in a hurry for these to get done quicker. You can par-boil your potatoes for approx. 5 minutes and drain before placing them in your baking dish and also add cubes of your Velveeta cheese into your white sauce after the white sauce has been prepared and simmer slowly while stirring often until your cheese has melted. <br/>Another suggestion: Substitute the potatoes with macaroni shells that have been cooked until "al dente" and drained and bake until hot and bubbly.
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.