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Scalloped Potatoes are a simple traditional recipe, good in your Easter dinner, Christmas, Thanksgiving and even only for Sunday dinner
Particularly, these scalloped potatoes (that are technically potatoes au gratin). In my humble opinion, they’re merely the perfect. And within the years since I initially posted this recipe right here on the weblog, hundreds of you’ve additionally tried them and agreed! So right now, I believed I’d bump this recipe again to the highest of the stack for these of you who is perhaps new to the weblog and on the lookout for a tried and true recipe to make this weekend. As somebody who has made these dozens and dozens of instances, I can vouch — they gained’t allow you to down.
Substances
- 4cups thinly sliced potatoes
- 3tablespoons butter
- 3tablespoons flour
- 1 1⁄2cups milk
- 1teaspoon salt
- 1dash cayenne pepper
- 1cup grated sharp cheddar cheese
- 1⁄2cup grated cheese, to sprinkle on high
How To Make Scalloped Potatoes
In a small sauce pan, soften butter and mix in flour.
Let sit for a minute.
Add all of chilly milk, stirring with a whisk.
Season with salt and cayenne.
Prepare dinner sauce on low till clean and boiling, stirring sometimes with a whisk.
Scale back warmth and stir in cheese.
Place a half of the sliced potatoes in a evenly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on high.
High with some paprika for coloration.
Bake uncovered for about 1 hour at 350°F.
