Recipe For Scalloped Potatoes


Years ago, when I was hitting the library each week for new cookbooks to read, I found a recipe for Cheesy Potatoes in Down Home with the Neely’s that I copied and started making. It was divine. Over the years, I have adapted it to fit my cooking style and this is what it is today.

1. Info for Scalloped Potatoes

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Scalloped Potatoes

  • 9 medium russet potatoes, cleaned, peeling is optional
  • 1 Tbsp butter
  • 3 Tbsp gluten free flour (or all purpose)
  • 4-6 cups shredded cheese (try two kinds, like cheddar and blue or fontina or jack)
  • 1 12 oz can evaporated milk
  • 1½ tsp salt, divided
  • 1 tsp dried thyme

3. Directions:

  1. Take the 1 Tbsp butter and smear it all over the inside of a 9X13 pan.
  2. Slice 3 potatoes thinly and put them in the bottom of the pan, overlapping them to completely cover the pan.
  3. Sprinkle 1 Tbsp flour all over the potatoes.
  4. Sprinkle 2 cups cheese over the flour.
  5. Sprinkle with ½ tsp salt and ¼ tsp pepper.
  6. Repeat the same process two more times, ending up with three layers of potatoes and cheese.
  7. Pour the can of milk all over the potatoes.
  8. Sprinkle with the thyme.
  9. Cover the pan tightly with foil.
  10. Bake at 375 for 90 minutes.
  11. Remove foil and bake 10 more minutes to slightly brown the top cheese.

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