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Grandma's Scalloped Potatoes

bgshawn499

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  • Grandma Ruby Sharpe
  • Total Time: 1 1/2 hours
  • Yield: 4 - 6 servings 1x
  • Category: Casseroles
  • Cuisine: American

ingredients​

SCALE1x2x3x
  • 3lb of potatoes, peeled and sliced (7 medium)
  • 1 cup onion, sliced
  • 5 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 cup shredded cheddar cheese between the layers and/1 cup of shredded cheddar cheese in the sauce.

instructions​

Preheat oven to 350 degrees.
Make the white sauce, first, so it’s ready when the potatoes are cut. The potatoes will oxidize if left and the dish can be too watery if they’re soaked in water.
White Sauce:
For the sauce: In medium saucepan, melt butter. Stir in flour and cook one to two minutes. Pour in milk, whisking nearly constantly until thickened. Turn off heat and add salt and pepper, and cheese.
Butter a 2 qt casserole dish. Pare potatoes and slice thinly. Layer potatoes in casserole with onion, and salt and pepper; Pour sauce thinly over the layer. And repeat, Layer potatoes in casserole with onion, and salt and pepper; Pour sauce thinly over the layer.
When you get to the top layer, arrange the potatoes neatly, starting around the edge of the dish and slightly over lapping, ending up in the center for a gorgeous presentation. Add a thin layer of shredded cheddar to top, sprinkle with a dusting of flour.
Bake, covered for 30 minutes.
Bake uncovered for one hour to one hour and 15 minutes, until soft and tender all the way through when tested with a knife and lightly browned on top. Let stand several minutes before serving.
Makes 6 one cup servings, or 12 smaller 1/2 cup servings.

notes​

  • 1 tsp garlic can be added to taste at beginning of recipe.
  • The recipe can be halved if you’re looking for something more comparable to the size of a
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    , just bake for about 40-60 minutes.
  • A pinch of nutmeg in the sauce gives this “a what is that?” flavor that’s wonderful. White pepper is always a good substitution for black in bechamel sauces.
  • Make sure that potatoes are cooked through with a knife before taking out of the oven.
 
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