Scalloped Potatoes

Donna Brown Recipe

By Donna Brown gabbiegirl

My mother could make the best scalloped potatoes and it's so easy as most of the ingredients you already have in your pantry. They are so full of flavor, they go with most any menu and they are such a comfort food.


Recipe Rating:
 9 Ratings
Cooking Method:
Bake

Ingredients

4 or 5
medium red skin potatoes, peeled and sliced thin (i use a mandolin for uniformity)
`1/3 c
flour
1/3 c
butter
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2 c
milk (i use 2% milk)
1 tsp
salt
black pepper to taste
8 oz
shredded or grated cheddar cheese
1/2
onion, minced
chicken broth
minced garlic to taste
parsley


Directions Step-By-Step

1
Preheat oven to 350°. Prepare a 1½ - 2 quart baking dish by buttering the dish generously (I use cooking spray). In a double boiler, combine butter, milk, flour, onion, salt and pepper. Cook on low heat until it begins to thicken, stirring constantly with a whisk. Add 1/2 of your cheese and stir until cheese melts. Remove pan from heat and add parsley to your taste. While you are cooking this, in another saucepan add sliced potatoes and cover with chicken broth. Bring to a slow boil and cook slowly until they are about ½ done, no more, (about 5 - 7 minutes). Drain potatoes and place a layer of potatoes and a layer of cheese sauce, repeat. Reserve the rest of the cheese until later. Place potatoes in oven and bake for approximately 20 minutes until potatoes are tender and sauce is bubbly. Remove from oven and place remainder of cheddar cheese on top of potatoes. Return potatoes to oven for about 5 minutes until cheese is melted.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #Scalloped