Old Fashion Scalloped Potatoes (AKA Au Gratin Potatoes) just like grandma made are the perfect side dish for almost any meal. Just follow these easy step by step photo instructions for this classic homemade dish.
Slice 5-6 medium russet potatoes about 1/8 inch to make about 4 cups. 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."
Rinse the potato slices in a bowl of cold water. Let soak until ready to use then dry a bit with a paper towel.
Start the sauce with 3 tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, 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 (6 by 9 inches) 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 ½ cup of shredded cheese. Give a light sprinkle of paprika (an old fashion touch.)
Bake until potatoes are "fork-tender." This will be about an hour or a little more. Let sit for 5-10 minutes before serving.
All cheese is measured by the volume of shredded cheese. One cup equals 4 oz. by weight not 8 oz.
Use the potatoes you like, but Russets are standard, but Yukon Gold is also a good choice. You need about 4 cups of potato slices that will obviously vary by the size of the potatoes.
Be sure to rinse and soak the potato slices for a few minutes and put them in the dish individually to prevent sticking.
This recipe uses a 6 by 9 baking dish, about 1 1/2 inches deep. If you double, use a 9 by 13 standard casserole. Thicker takes longer to cook.
We like our scalloped potatoes cooked longer for a creamier texture. We add about 20 minutes and tent with foil near the end to prevent over-browning — Cook to your taste but get to at least fork-tender.
Be sure to allow them to rest for 5-10 minutes before serving.
Good refrigerated for 3-4 days and 3-4 months frozen.
Like many casseroles, the next day, these are even better.
Reheat in the oven covered is better than a microwave.
If you use a mandoline, BE CAREFUL, and follow the instructions. I have seen significant injuries.
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