Saturday, March 1, 2014


There are many ways to make scalloped potatoes.  You can use different kinds of cheeses, sprinkled cooked bacon on top or through the middle of the casserole.  Not all recipes include onion.  I added onion to the first layer of potatoes.  I used extra old cheddar cheese in the cream sauce.  Before putting the casserole in the oven, I added a mixture of shredded Italian cheeses. The DH and I enjoyed this dish.  And there were leftovers!

Potatoes layered then followed with thinly cut onions.

Cheese cream sauce poured over the first layer of potatoes with the added onions.

Shredded cheese sprinkled on top.  Ready for the oven.

Just out of the oven and ready to serve.
Scalloped Potatoes

2 pounds of thinly sliced potatoes
½ medium size onion, thinly sized 
3 tbsp butter
3 tbsp flour
1 1/2 cups milk
1/2 tsp salt
1 cup grated or thinly sliced sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top


In a small sauce pan, melt butter and blend in flour.  Let sit for a minute.  Add the cold milk and stir with a whisk.  Season with salt
Cook the 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 medium size casserole dish.  Add the sliced onions and spread over the potatoes.

Pour half of cheese sauce over potatoes.  Repeat with second layer of potatoes and cheese sauce.  Sprinkle the remaining cheese on top. 

Bake uncovered for about 1 hour at 350°F.

Modified from

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