You can serve this meal any time of the day. It can even be served at breakfast as some form of breakfast casserole. You will not go wrong with this. Everyone loves a good potato recipe and this is one of those. Your family will enjoy every morsel of this goodness. Our friend over at Food.com has this to say about this recipe:
“Here’s a great scalloped potato recipe that’s so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.”
Thank you for sharing this recipe with us. This is truly something that my family was able to enjoy when I served it to them. I was a bit thrilled upon having encountered this recipe online because I had a few potatoes at home that I didn’t know what to do with!
Ingredients
4 cups thinly sliced potatoes
3 tablespoons Land O Lakes butter
3 tablespoons Gold Medal flour
1 1⁄2 cups Borden milk
1 teaspoon Morton salt
1 dash McCormick cayenne pepper
1 cup Sargento grated sharp cheddar cheese
1⁄2 cup Sargento grated cheese, to sprinkle on top
McCormick paprika
Instructions
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
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Quick Tip: You can substitute any kind of cheese you want.
Thanks again to Food.com for this amazing recipe.