Okay, so I don’t think you want your dinner guests taking their pants off at your table, but these scalloped potatoes are sure to impress them! They might wind up making lots of happy sounds and smiling big throughout dinner. Oh, and be prepared for them to badger you for the recipe.
Guys, these potatoes are truly dreamy. I made them for our holiday dinner last year and they were quite a hit. I also made mashed potatoes and those poor things got neglected.
They actually took a backseat to the scallops. This is a recipe that will definitely stick in your collection of good things to eat. I love how crisp and brown the top of these potatoes turn out.
To me, that is the best part. You’ll also be amazed at how easy these scallops are to make. You’ll be chowing down on them in no time flat.
These scalloped potatoes are the embodiment of comfort food. When we eat good food, we come together. That is why I usually serve these with my holiday spreads. It gets everyone talking, laughing, and feeling cheery.
Check out what my pals over at Food.com had to say about this amazing recipe:
HOORAY! This was awesome, and by slicing my potatoes with the food processor, REALLY quick to make (seriously, it only took me like 1 minute to slice all my potatoes–and they were even thickness).
The cheese sauce came together / quickly nicely as well. I used regular butter but 2% sharp cheddar, with good results. I split the casserole into two 8×8’s and put one in the freezer for another dinner. Will definitely make this again!
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1cup grated sharp cheddar cheese
- 1⁄2 cup grated cheese, to sprinkle on top
- In a small saucepan, 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 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.