Cherri’s Scalloped Potatoes Recipe
This is how my mom made Scalloped Potatoes and how my sisters and I now make it. It is a classic American dish that I’m sure is not special to my family. But either way, this recipe is needed in every cookbook.
Yes, I’m sure everyone makes scalloped potatoes. I’m not sure how everyone makes them, it probably is similar (or exactly) to this recipe. But my mom was an amazing cook and we learned from her how to make the best scalloped potatoes.
This is how my mom made Scalloped Potatoes and how my sisters and I now make it. It is a classic American dish that I'm sure is not special to my family. But either way, this recipe is needed in every cookbook.
- 5lb Potatoes (peeled and thinly sliced)
- 1 Onion
- 5 tablespoons Butter
- 2 cups Milk
- Salt & Pepper
- 2 cups Extra Sharp Cheddar Cheese (shredded)
|In a non-stick 5-quart casserole dish (or spray pam on a standard casserole), layer in the following manner: potatoes, onions, small dabs of butter around the potatoes, splashes of milk, salt & pepper, and cheese. Make 4-6 layers (depending on the depth of your casserole dish. The last top layer should not get any butter. |
The cheese is optional. You can also choose to put cheese in each layer or just on top, it just depends how cheesy you prefer.
Bake covered at 375 degrees for 45 - 60 minutes, or until the potatoes are cooked (fork tender) and the sauce is bubbly. Uncover and bake for another 15 minutes to brown the top.
Cherri’s Scalloped Potatoes