Scalloped Potatoes (adapted from Cooks.com)
3-4 Large Potatoes
Shredded Cheddar Cheese
Preheat oven to 350 degrees. Grease a casserole dish. Slice potatoes super thin, like a little thicker than potato chips. Place a layer of slices on the bottom of the dish and then sprinkle with a minimal amount of flour, salt/pepper, and a thin layer of the shredded cheese. Repeat layers until you are 1/2 in from the top. On the top layer, use only cheese and s/p. I used more cheese on the top so I could broil it. Add enough milk to cover the bottom by 1 in. Don’t be cautious on the milk, most of mine boiled away, so next time I’d err on the side of more. Cover and place in oven for around 45 min. The milk will start boiling and cook the potatoes and cheese, and it will be heavenly. I wanted nice crispy bubbly cheese, so when I was sure my potatoes were cooked, I uncovered my dish and left it under the broiler for a little bit. Just enough to get some color. Delicious…
I love love LOVE scalloped potatoes. It is one of my favorite dishes, especially because it’s one that I don’t get to eat very often, mostly at major family events. Absence makes the heart grow fonder and all that jazz. I don’t think I could ever make potatoes as good as my Aunt Jacki, but this attempt was cheesy and gooey and delicious, if I do say so myself…
My Aunt Jacki says it’s best to use cream and Swiss cheese instead of milk and Cheddar.