Cheesy Scalloped Potatoes
This past week, I cracked open one of my favorite old Betty Crocker cookbooks. I love this particular cookbook because it was one that was passed from my grandma to my mom. This was one I turned to growing up on days when I wanted to attempt to cook something different than our usual.
One of the recipes that stood out to me was the recipe for Scalloped Potatoes. When my husband and I were first married I made them a lot but they came out of a box. I’m fairly certain they were probably filled with preservatives and they were some type of dried potato flakes to make the scalloped potatoes. As I read the recipe it made me more excited to make them because you do not need a box, you just need a stocked pantry and potatoes!
What else did I love about this dish? I was easily able to make it gluten free with a simple flour substitute. I used the Better Batter Gluten Free All Purpose Flour. If you do not need gluten free, you just use the same amount of regular flour.
My husband walked in from work the particular day I was making these along with some other foods and said “I feel like I just walked back into my granny’s kitchen”. I’m not sure why but maybe due to being out of the service on cooking because of morning sickness, that comment just made me smile. He was so excited about these potatoes and even more so when he ate them!
- 2 Pounds Potatoes (Washed and Peeled, about 6 medium potatoes)
- 3 Tbsp Butter
- 3 Tbsp Flour (or Gluten Free All Purpose Flour)
- Salt and Pepper
- 2 1/2 Cups Milk
- 1/4 Cup Chopped Onion
- 2 Cups Shredded Cheddar Cheese
Preheat oven to 350*.
Begin by slicing the potatoes into thin slices, you will need about 4 cups.
In a small saucepan, melt the butter. Keeping it on low heat, whisk in the flour, salt, and pepper. Continue cooking on low heat and stirring until smooth and bubbly.
Remove from heat and stir in the milk. Place back on the heat and bring to a boil then stir for a minute.
Using a 9x13 pan, place one layer of potatoes in then top with half the onion, 1 cup cheese, and 1/3 white sauce. Add another layer of potatoes and top with the remaining onion, cheese, and sauce.
Cover this and bake for 30 minutes.
Then, uncover and bake for an additional 45-60 minutes or until the potatoes are soft.
Let cool for 5 minutes before serving.
Recipe Adapted from Betty Crocker Cookbook 1972
Enjoy this delicious dish!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.