Cheesy Scalloped Potatoes

From: tracey lannan

On Jul 29, 2008

this was very tasty i added some garlic and used half & half it was good thank foe sharing

From: mommy'n'JJ

On Jan 15, 2008

This was the perfect side dish. I have always made boxed scalloped potatoes, I found this recipe to be just as easy, and it was much creamier than the boxed kind as well! The only change that I made was substituting evaporated milk for regular milk (my mom said it would taste just the same). I am three months pregnant with our second, and not much has tasted good to me. Thank you soooo much for posting this recipe!! Its a winner in our home!

From: PanNan

On Jul 26, 2003

This is a wonderful classic. It is the same recipe I've used for years. It's a huge family favorite. We made it tonight to go with ham. I always grease the casserole with butter before layering the potatoes, then I salt and pepper each layer of potatoes and onion slices, and put a few dabs of butter between the layers, too. A trick I've learned is to pre-cook this in the micro-wave for about 10 - 15 minutes before finishing in the oven. It shortens the cooking time. I keep it covered in the oven until the potatoes are fork tender and then continue uncovered until the cheese sauce is golden brown and bubbly.

From: Audrey M

On Jul 21, 2003

The trick to perfect scalloped potatoes is blending the flour and milk before adding it to the potatoes. I made only a few changes. Add 1 teaspoon of black pepper and sprinkled some paprika on top. This will become part of our family cookbook. Thanks for posting.