Scalloped Potatoes
photo by CindiJ
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 8 medium russet potatoes
- 1 yellow onion, coarsely chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 lb Velveeta cheese, cubed and sliced (*)
- salt and pepper
- 1 teaspoon prepared yellow mustard
directions
- Place washed potatoes in large pot of water.
- Bring to boil with skins on.
- Cook just until fork tender.
- Drain and let cool to handle.
- Grease 9x13 casserole pan.
- Set aside.
- Prepare basic white sauce by melting butter, stir in flour, salt& pepper; cook for 2-3 minutes stirring constantly.
- Slowly add milk; continue stirring constantly.
- Add 1/2 pound of cubed Velveeta cheese to milk mixture; reduce heat and stir to melt cheese.
- Remove from heat.
- Sauce should be fairly thick but not solid.
- Add additional milk if too thick.
- Peel skins from potatoes and slice.
- Arrange layer of one half of the potatoes in casserole pan; sprinkle onions over potato.
- Repeat.
- Arrange slices of cheese over onions and repeat with remaining potato and onions.
- Top with remaining balance of sliced cheese.
- Salt and pepper to taste (lightly).
- Pour cheesy white sauce over the potato, onion and cheese mixture.
- Cover with aluminum foil and bake in 350ºF oven for 30-40 minutes until sauce is bubbly and top is golden brown.
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Reviews
-
These are so delicious! I didn't have time to boil the potatoes, wanted to pop this in the oven before going to a soccer game, so I microwaved them to the par-cooked stage, left peels on, sliced thin and did the rest as directed. These were great! Thanks for posting CindiJ I will make this again! Made for 2009 Spring PAC
RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.