Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
- Ready In:
- 1hr 15mins
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1⁄2 cup grated cheese, to sprinkle on top
- 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.
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I always make scallops a day ahead, as I think the potatoes and the rest make friends overnight. These pots were by far the best scallops I've ever made. Seriously decadent, so yummy, and zero leftovers. I did add some onions because I love them, as well as some thyme, garlic, and nutmeg. Not sure why I added nutmeg, but it worked.Reply
I was looking for an escalloped potatoes recipe and was directed to this au gratin recipe instead. Since I had all the ingredients I decided to make it instead (we've been eating health this week so why not a cheesy treat for dinner?) Tip if using dehydrated potatoes: I used rehydrated sliced potatoes so took a guess at the dry volume. I used 3 cups of sliced dehydrated potatoes and poured boiling water on them and let them sit covered for a hour. I had a little extra potato using that amount so I just will just fry up the extra tomorrow for a quick lunch. Next time I might use just 2 3/4 cups of dried slices.1Reply