Nomanoma Llama

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Scalloped Potatoes (adapted from

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. ┬áCover 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.┬áDelicious…

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.

Filed under Scalloped Potatoes potatoes cheese Sides

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    Can’t wait to make this tomorrow
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