For holidays and other special occasions, when I have a lot of other dishes to make, I will put this one in the slow cooker and let it cook itself. It takes a little bit longer to get done, but as long as I do it first, there are never any issues. I don’t have to worry about not having enough room in the oven for my other foods and cleanup is easy when I line the crockpot pan.
It certainly feels like something special is going on when this dish is served up at my house, yet it’s simple enough to make any regular night of the week.
Ingredients
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons Land O’ Lakes butter
3 tablespoons Gold Medal all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Kraft Cheddar cheese
Instructions
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil
Bake 1 1/2 hours in the preheated oven.
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Quick Tip: Try it with your favorite cheese blends.
This is a very old recipe which I learned to make in my Home Economics class in junior high, many moons ago. Still a basic and very easy recipe for scalloped potatoes which have been renamed to whatever fancy name they want to call them.