Scalloped Potatoes

These scalloped potatoes, which are more accurately described as potatoes au gratin, are of particular interest. To put it simply, I think they are the greatest. And millions of you have tried them and agreed in the years since I first shared this recipe on the site! I figured I’d give this recipe another push today in case any of you are new here and are searching for a reliable dish to whip up this weekend. I can attest from personal experience having made them several times that they will not disappoint.

What You Need:

potatoes, finely sliced, 4 cups

two tablespoons of butter three teaspoons of flour

half a cup of milk

1/2 teaspoon of salt and 1/4 teaspoon of cayenne pepper.

one cup of strong cheddar cheese, grated

To garnish the dish, 1/2 cup of shredded cheese

Methods for Preparing Scalloped Potatoes

Melt the butter in a small saucepan and stir in the flour.

After a minute, set aside.

Whisk in the whole carton of chilled milk.

Add salt and cayenne to taste.

Whisk the sauce periodically while it cooks over low heat until it thickens and reaches boiling point.

Cut the heat to low and mix in the cheese.

Spoon half of the sliced potatoes into a lightly oiled one-quart casserole dish.

Transfer half of the cheese sauce to the potatoes.

Layer the potatoes and cheese sauce again.

Add the rest of the cheese.

Add a little paprika on top for color.

About an hour at 350°F with the lid off.