Recipe by Dienia B.
This is how my mother-in-law makes her scalloped potatoes.
Top Review by Hart4rock
I am Libbie's grand-daughter, and this recipe was passed onto me by my mother when I got married. I make these wonderful potatoes mostly at Holiday meals, but they are great anytime of the year. We love them with baked ham. My version of the recipe is slightly different. The measurements and amounts are the same, but I use cubed cheddar cheese instead of Velveeta and milk instead of 1/2 and 1/2. The biggest difference is in boiling the potatoes and making the cheese sauce. In my recipe, the potatoes are par-boiled. (Be careful to use exactly 2 c. of water.) I DO NOT drain the water from the potatoes, instead I mix the 1/2 c. milk with the 4 Tbsp. flour and add it directly to the potatoes and water. I then add the cheese and boil until the sauce thickens. At this point, I season the potatoe mixture and pour it into a greased 9x13 baking dish. Bake at 350 degrees for 30-40 mins. or until potatoes are completely tender and cheese is bubbly and lightly browned. One helpful hint from years of making these, try to use a non-stick stock pot when boiling the potates as this is also where you make the cheese sauce. It can stick to the sides and make it tough to clean later. I don't have a non-stick pot, but it's still worth it. They are GREAT!! My thanks to Dee for putting these recipes together for everyone to share. It's just fabulous! Laura H.
- 6 cups potatoes, peeled and diced
- 2 cups water
- 1⁄2 cup Velveeta cheese
- 1⁄2 cup half-and-half, mixed with
- 4 tablespoons flour