Southern Scalloped Potatoes

For Christmas Eve, I decided to host dinner for the first time, and invited over the family that was staying in town for Christmas. I love ham and scalloped potatoes but I never have occasion to cook ham and scalloped potatoes because it tends to make a lot of food, and for two people it just doesn’t make sense. So Mom and I got things organized, and I scoured the internet for a nice, basic scalloped potato recipe. (My Dad makes awesome scalloped potatoes as well, but they have a  bit more stuff in them.) I hope you enjoy these as much as we did!

Southern Scalloped Potatoes
Prep time: 10-15 minutes
Cook time: 1 hr to 1 1/2 hrs
Serves 12

8 cups thinly sliced potatoes*
6 tbsp butter
6 tbsp flour
3 cups 2% milk
2 tsp salt
1/4 tsp cayenne
3 cups sharp cheddar cheese, grated, divided
dash or two paprika

Layer half of sliced potatoes into a large oven-safe casserole dish.

Melt butter in small saucepan over medium-low heat. Add flour, and stir to combine. Let sit for 1 minute. Add milk and whisk in. Season with salt and cayenne. Cook over low heat until smooth and thick, stirring occasionally with whisk. Add 2 cups of cheese by small handfuls until melted and well combined.

Pour cheese sauce over half of potatoes in casserole dish. Layer second half of potatoes in casserole dish, and pour remaining sauce over all. Dust top of potatoes with paprika, and sprinkle with remaining 1 cup cheese.

Bake uncovered at 350F for 1 hr to 1 1/2 hr – a fork should easily pierce your potatoes when done.

*If you have a mandolin, use that to slice the potatoes. The thinner your potatoes are, the quicker this will cook. If you do not have an mandolin, use a very good, sharp knife and slice as thinly as possible. If necessary you can parboil your potatoes if you cannot get them thin enough to reduce baking time.

 Original recipe found here.

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