Scalloped Potatoes II

By Addie

"Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers 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."

Ingredients

• 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

Preparation

Step 1

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 pepper. 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 350 degrees.

......................

REVIEWS: (462)

This was awesome! I didn't use 4 cups of potatoes, maybe 2 1/2. But it was only for my husband, toddler and me. I did add a dash of garlic powder, a squirt of prepared mustard and a little black pepper, about 1/3 c. minced onion, and used a Cheddar-Monterrey Jack cheese blend. This was the best scalloped potato recipe I have ever used! I cannot wait to make it again!

HOORAY! This was awesome, and by slicing my potatoes with the food processor, REALLY quick to make (seriously, it only took me like 1 minute to slice all my potatoes--and they were even thickness). The cheese sauce came together / quickly nicely as well. I used regular butter but 2% sharp cheddar, with good results. I split the casserole into two 8x8's and put one in the freezer for another dinner. Will definitely make this again!

I also used over 2 cups of cheese. I also used Yukon Gold potatoes and left the skins on the slices. The buttery flavor of the Yukon gold is always a compliment to such a cheesy dish! (Actually I use Yukon Gold for everything, they're awesome!) Very easy to make and a big hit! Btw dont be afraid of the cayenne, couldnt even taste it at recipe-strength.

These were amazing! I doubled everything (except the cheese...I quadrupled that!) to make a 9x13 pan. I also added ham per hubby's request. He paid me the highest compliment a wife can get...he said it was better than his mom's! *lol* Thanks for sharing this recipe. It's a keeper!

This was one of the best Scalloped Potatoes recipe I have found. Normally my taters turn out watery. Not so with this one. I did add one clove minced garlic, 3/4 teaspoon of fresh rosemary, minced, and used sharp white cheddar cheese. Next time I will add some chopped onion.

Have made these potatoes for several parties and a few dinners at home and always get requests for the recipe. They are great! I used my food processor to slice the potatoes which made prep even easier. Lots of great flavor especially considering the small amount of time they take to make. I think it's important to use a good sharp cheddar cheese so there is plenty of flavor to the sauce. You could add garlic or onions and they would taste good but they are excellent as is.

Wow, this recipe was simple...I used some Old Bay seasoning instead of the cayenne pepper. and a pinch of black pepper too...it came out so good...my family ate it all up!!

Thank you Vicki for this wonderful recipe. We all loved it. I added sautée onions between the layers of potatoes. I certainly will make it again.

Made these for the first time to go with Christmas ham and got raves from everyone. My changes: I used half sharp cheddar and half swiss gruyere; added a layer of thinly sliced onion (for texture) and used one part cream to two parts milk (it was skim milk, so don't sue me for substituting cream). Next time a tiny bit more cayenne or hot pepper sauce to give it a little more kick. So easy and delicious!

This was absolutely fantastic! I added chopped garlic to the sauce and sauteed onions to the sliced potatoes. This one is a keeper

Well Vicki, here's a well deserved 5 stars. DH made this for our dinner last night and couldn't stop raving about it. It's so easy to prepare, goes together in minutes and can be cooking in the oven while getting the rest of the meal ready and the taste was a combo of crispy topping with a creamy, cheesy center. We served with steak, home made bread, a good red wine and ended up with one of the best dinners we've had lately. Thanks so much for posting, this will be a regular in our house.