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Scalloped Potatoes

Hi friends.
Thanks so much for your sweet comments and love this week for my fair city. In light of all that heartache in the news and my kiddos on school vacation, I haven’t had it in me to blog about my normal frivolity and fluff, but I’ll tell you:
that frivolity and fluff is what keeps me sane amidst the challenges of life – not just the marathon bombings but the hard times that ebb and flow into all of our lives..
I so love talking about the most important place on earth,
HOME,
with all of you. THANK YOU for shining your light over here and making this blog a cheerful and lighthearted place to be!
So – I could use some comfort food – how about you???
How about something cheesy and carb-y and delicious like this?
Have you ever made scalloped potatoes? They are easy if you have a food processor or mandoline to slice your spuds. The trick to this recipe is to slice the potatoes very thinly and uniformly so they cook evenly.
I usually peel the potatoes first, but kept them on this last round (just gave them a good scrubbing) and they were delicious. I’ll definitely be skipping the peeling step going forward!
 
 If you don’t have a food processor, a mandoline works perfectly too.
Serves 6
Ingredients:
6 cups (about 6-8 medium) thinly sliced potatoes (peeled or unpeeled)
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk (I use 1%)
1 8 oz. package shredded cheddar cheese (cheddar-jack works great too)
2 tablespoons chopped onion
Directions:
*Preheat oven to 350.
*Melt butter in medium saucepan over medium heat. Blend in flour, salt, mustard and pepper.
*Gradually add milk; cook, stirring constantly, until thickened. Add 1 1/2 cups cheese and onion; stir until cheese is melted.
*In a 9×13″ pan, layer potatoes and cheese sauce.
*Bake 1 hour, 15 minutes or until potatoes are fork-tender.
*Top with remaining 1/2 cup cheese; continue baking 5 minutes until cheese is melted.
This is what happens in my house when I set the potatoes on the dinner table and run for my camera, yelling “don’t touch the potatoes!!!” Vultures. {{To which my family replies:  crazy blogger.}}
See those crusty cheesy sides of the pan??? That’s the best part. Yuuuum.

I am a big fan of low fat milk for this recipe, but I don’t love low fat cheese. I find it doesn’t melt as well as the full fat. You can cut down on the amount of cheese to make this dish a bit healthier, or you can just go full-on cheese and have a smaller serving. OR like me you can use the full amount of cheese and eat a huge portion for dinner, and for breakfast the next day. : )

Scalloped potatoes freeze well after they’ve been cooked, so they are great as part of a make-ahead meal or a holiday dish.

 Best Sunday night meal ever!

Happy eating, and I hope you have an absolutely WONDERFUL, FUNNY, JOY-FILLED day (or even moment in this day) ahead!!!

xox

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Lisa @ Texas Decor

Friday 19th of April 2013

I love the idea of using cheddar jack cheese in this recipe! I usually make these from the box, but you're inspiring me to make the homemade version. It certainly looks tasty!

NanaDiana

Thursday 18th of April 2013

I will try this recipe, Lisa. I am always trying different scalloped potato recipes and I never peel mine anymore. These look delicious- xo Diana

Val

Thursday 18th of April 2013

I'm instantly a fan of these potatoes...A must make for Sunday dinner. YUM

Dana Frieling

Thursday 18th of April 2013

I haven't had those/thought about them since I was little. Used to love 'em when my mom made them. Thanks for the memory!

Jennifer @ Dimples and Tangles

Thursday 18th of April 2013

I'm embarassed to say the scalloped potatoes I usually make say Betty Crocker on the box, but I LOVE the homemade ones! I'm definitely trying your recipe, they look scrumptious!