The Cookbook

Scalloped Potatoes
Recipe #85629

A great potato recipe... so easy and absolutely delicious. The left overs are just as good, maybe even better the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League Cookbook.
by Vicki G.

1¼ hours | 15 min prep | SERVES 6


4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

In a small sauce pan, melt butter and blend in flour. Let sit for a minute.
Add all of cold milk, stirring with a whisk. Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly 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 top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350F.

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My additions were saute'd onions on top of each layer of potatoes and no paprika - instead, for color and taste, I added cooked, crumbled bacon and chopped chives with more sharp cheddar on top. Left the skin on the potatoes and they were fine, especially since sliced so thin.

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