Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.<\/p>\n
Specifically,\u00a0these<\/em>\u00a0scalloped potatoes (which are technically potatoes au gratin). In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So today, I thought I\u2019d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. As someone who has made these dozens and dozens of times, I can vouch \u2014 they won\u2019t let you down.<\/p>\n Continue Reading in next page<\/em><\/strong><\/p>\n In a small sauce pan, melt butter and blend in flour.Ingredients :<\/h3>\n
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How To Make Scalloped Potatoes :<\/h3>\n
\nLet sit for a minute.
\nAdd all of cold milk, stirring with a whisk.
\nSeason with salt and cayenne.
\nCook sauce on low until smooth and boiling, stirring occasionally with a whisk.
\nReduce heat and stir in cheese.
\nPlace a half of the sliced potatoes in a lightly greased one quart casserole dish.
\nPour half of cheese sauce over potatoes.
\nRepeat with second layer of potatoes and cheese sauce.
\nSprinkle the remaining cheese on top.
\nTop with some paprika for color.
\nBake uncovered for about 1 hour at 350\u00b0F.<\/p>\n