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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Scalloped Potatoes w/ Optional Bacon/Cheese Topping Recipe

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This recipe for Scalloped Potatoes w/ Optional Bacon/Cheese Topping is from Schenk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium potatoes, peeled and thinly sliced
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups milk
Directions:
Directions:
Preheat oven to 375ºF. Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute. Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with 1/3 of the sauce. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces. Cover and bake at 375ºF until potatoes are tender, about 60-70 minutes. Let stand 5 to 10 minutes before serving. For faster cook time, boil potatoes slices for 15 minutes first, then bake with sauce for 30 minutes.

Great Variations: Add 6 slices of cooked and crumbled bacon to the top of the scalloped potato recipe. Bake until about 15 minutes away from being perfectly cooked. Then top the casserole with 3/4 cup of grated cheddar cheese too if you like. Then bake for a final 15 minutes. Add 1/2 to 3/4 cup grated cheddar cheese to the sauce and mix to melt. Sprinkle bread crumbs on the top if the potato mixture before baking and bake as above. Easy au gratin potatoes!
Number Of Servings:
Number Of Servings:
6 at least
Preparation Time:
Preparation Time:
90 minutes (or 45 minutes for the fast version)
Personal Notes:
Personal Notes:
Added 11/28/2014. I love these. I've been making them since I was a kid. Greg is the master at this now...

 

 

 

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