Scalloped potatoes have always been a favorite side dish with our family. I have never seen a written recipe. My grandmama taught my mother how to make them and my mama passed on the oral instructions to me. I have handed down the "recipe" to my girls. These potatoes are a wonderful addition to almost any dinner table. We love them with steak cooked on the grill. They are a good accompaniment served with meat loaf, pork chops, or baked chicken. I will gladly share my grandmama's instructions.
Scalloped Potatoes
Serves 4 to 6
3 pounds of red potatoes, sliced fairly thin
1/2 to 3/4 stick butter
1/2 cup milk
3 Tablespoons Flour
1 1/2 cup grated cheddar cheese - hoop is the best
salt and pepper
Butter a 2 1/2 quart casserole generously. Your casserole dish should be on the shallow side. You will have two layers of potatoes.
Layer half of the sliced potatoes into the dish. Salt and pepper to taste. Cover the potatoes with half of the butter cut into pats.
Sprinkle half of the flour over the potatoes and pour half of the milk over all. Cover all with 3/4 cups of the grated cheese.
Repeat the layers, but do not add cheese on the top at this time. Cover with foil and bake 1 hour to 1 hour and 30 minutes in a 350 degree oven. Test potatoes for doneness by sticking with a fork. When potatoes are tender, remove the foil and add the other 3/4 cup cheese on the top. Bake an additional 5 to 10 minutes, until the cheese is melted.
I hope that you enjoy this passed-down family recipe and will prepare it often for your family.
