This is a recipe that I have been making for a while. It’s from my Better Homes and Gardens New Cookbook, the one that looks like a red and white checkered table cloth. Apparently they change the recipes as they change editions. My mom asked me about this recipe and she checked her cookbook and it wasn’t in her copy. It’s so yummy and you don’t have to pre-cook the potatoes.
Cheesy Scalloped Potatoes
1/4 cup chopped onion
2 Tbsp. butter
2 Tbsp. flour
1 1/4 cup milk
1/4 tsp salt
1 cup shredded cheese, divided
3 medium potatoes, peeled and thinly sliced (3 cups)
In a sauce pan, cook onion in butter till tender. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Mix in 3/4 cup of cheese. Place half the sliced potatoes in a greased 1 quart dish. Cover with half the sauce. Repeat layers. Top with remaining 1/4 cup of cheese. Bake covered at 350 degrees for 35 minutes. Uncover and bake 30 minutes more or till potatoes are tender. Let stand 5 minutes. Serves 4. (If you don’t want to use the cheese and just have plain scalloped potatoes, omit the cheese and increase the salt to 1/2 tsp.)
I am going to give this recipe a try tonight sounds yummy and can’t wait
OMG. Added pepper, garlic and dry mustard to these and good googoly moogoly. The sauce was so good, I licked the spoon. Well done!!
These were pretty darn good. They needed to stay in an extra 15-20 mins though for my oven.
I made these two nights ago. They were good, but next time I’ll use sharp or extra sharp cheddar and I’ll add some garlic too, just because I love garlic in everything!
My hubby is getting tired of boiled potatoes (I love them with butter, sour cream and pepper). Just the other day he asked if I could make some au gratin potatoes. I’ve never made them before (except Betty Crocker ones you buy in the box). So I’m looking forward to giving this a try! Thanks!
These look beautiful!!!! I am devoted to my Tyler Florence potato au gratin but these are definitely making my mouth water!!!