Old Fashion Scalloped Potatoes

This is one of those great older recipes that is easy and absolutely delicious. I love a classic recipe. They are usually easy and almost always present an unmatched wholesome taste with simple ingredients.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Potato
Cuisine: American
Keyword: Comfort Food, Old Fashion, Traditional
Servings: 8 servings
Calories: 307kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 6 potatoes medium russet
  • 3 tablespoons butter
  • 3 tablespoons AP flour
  • 1 1/2 cup milk
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cup cheddar cheese
  • 1 sprinkle paprika

Instructions

  • Preheat oven to 350, not convection.
  • Slice 5-6 medium russet potatoes about 1/8 inch. If you have crazy ninja knife skills you can do this by hand but a mandolin is a good thing here. The setting on mine for this is “thin”.
  • Start the sauce with 3 T butter over medium heat. When melted, add 3 T flour and whisk for a few minutes. Add 1 1/2 cup milk. Frequently whisk for a couple of minutes and add 1 t salt and 1/8 t cayenne pepper. Bring to a light boil and this will start to thicken in a few more minutes.
  • Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.
  • Layer half of the potatoes into a casserole dish that has been sprayed with PAM. Put them in individually so they are not stuck together. Do not just dump them in.
  • Pour half the cheese sauce over the first half of the potatoes.
  • Add the second half of the potatoes, then rest of the cheese sauce. Now top with 1/2 cup of cheese. Give a light sprinkle of paprika.
  • Bake until potatoes are “fork tender”. This will be about an hour or a little more.

Nutrition

Calories: 307kcal | Carbohydrates: 26g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 506mg | Potassium: 589mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10% | Vitamin C: 32% | Calcium: 23% | Iron: 6%