Scalloped Potatoes are a classic dish with layers of potatoes and rich creamy cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect from scratch side dish to Easter, Christmas, or Thanksgiving!
Not even necessarily about recipes on my blog, just cooking in general. I absolutely don’t mind at all. I love to help when I can. But my phone is literally blowing up with texts and emails.
That’s not even counting all of the comments on my blog. I respond to every single question in the comments on my blog and sometimes that can be up to 100 a day. Phew.
I have other blogger friends that tell me that they always tackle comments in the morning when they’re fresh and ready for the day. Not me.
We all know by now that mornings don’t like me and vice versa. My husband and I don’t talk until at least 10AM to keep things tranquil. He’s not a morning person either. We’re quite the combo.
So you could imagine what kind of response I would write to the person asking me if they can replace the cup of sugar in the cookies with a cup of salt if I responded in the morning.
No bueno. I decided a long time ago that nighttime is the best time. I’m a lot nicer.
Ingredients
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top
Directions
In a small saucepan, melt butter and blend in flour.
Let’s sit for a minute.
Add all of the 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 half of the sliced potatoes in a lightly greased one-quart casserole dish.
Pour half of the cheese sauce over the potatoes.
Repeat with the 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°F.
