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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
Servings: 8 servings
- 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
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.
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%