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.

Scalloped Potatoes

potatoes

butter

flour

milk

salt

cayenne pepper

cheddar cheese

paprika

In a small sauce pan, melt butter and blend in flour.

Add all of cold milk, stirring with a whisk.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Repeat with second layer of potatoes and cheese sauce.

Bake uncovered for about 1 hour at 350&deg;F.

I have no business cooking. I have no idea what I'm doing, so I find recipes on Recipezaar with high ratings, scour the comments for hints and say a little prayer before any attempts in the kitchen. While these potatoes are delicious, I thought I would share what I learned in case there is anyone as desperately in need of help in the kitchen as me.

First, I bought a mandolin specifically for this recipe, and I'm glad I did. Saved me A LOT of time. However, in putting half the potatoes in, I didn't separate them carefully enough... so in some cases, it was as though the slices were three times what they ought to have been.  DUH. Next time, I will take the time and care to lay the potatoes out in a single layer with a tiny bit of sauce alternating each layer to keep them from sticking together and not cooking thoroughly.

Next, I made this recipe the day before because I've heard they taste better the second day. The first day, I tasted them and was worried that in putting the amount of salt called for in the recipe in that I had over-salted and ruined them.  But the next day, they weren't salty at all - they were perfect. (I cooked them the full hour; the next day, let them come to room temperature for an hour and then re-heated them at 350 for 30 minutes. Due to my not separating the slices enough, some of the potatoes were STILL not quite done.) But if I were to plan to eat them the same day, I would cut way down on the salt.

Hope no one needs as much help in the kitchen as me (if they do, they probably need another adult to watch them to ensure they don't end up killing themselves in a tragic vegetable-peeler-incident), but if so, hope this was helpful. Overall, this is an amazing recipe that even *I* couldn't ruin!

scalloped potatoes

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 6

Author : Vicki G.

Ingredients

Instructions

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