Monday, April 5, 2010

Scalloped Potatoes

Here's another spectacular recipe that I found on I made it for Easter dinner and they were amazing! I changed the recipe a little. There was no cheese in the original recipe. Who makes scalloped potatoes without cheese?! I also forgot the onions, but we aren't huge onion people. The sauce you make could be used for MANY other things: gravy, base for a creamy chicken noodle soup, chicken 'n dumplings. Here's my version of the recipe:

Cheesy Scalloped Potatoes
7 large baking potatoes
2 cups cheddar cheese (or more if you'd like)
6 tbsp butter (you can use margarine)
1/2 cup flour
3 1/2 cups chicken broth
1/4 cup mayonnaise
1 1/2 tsp salt
1/4 tsp pepper

Peel and slice potatoes 1/4 inch thick. In a 3 quart baking dish, layer potatoes and cheese making sure you separate potatoes after slicing. In a sauce pan, melt butter on medium high; whisk in flour until smooth and bubbly. Gradually add broth, mayonnaise, salt and pepper. Stir and cook for 2-4 minutes until smooth and bubbly. Pour over potatoes and slightly stir into pan. Sprinkle desired amount of paprika on top. Cover tightly with foil and bake at 375 degrees for at least 1 1/2 hours or until desired tenderness. It may take longer than that depending on your oven. They are SOOO easy and so yummy!!


Lauri said...

Our family makes scalloped potatoes without cheese always, that's the way I was taught, they are "cheesy potatoes" with cheese in them.

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