by Karen Bates
(last updated December 7, 2015)
Potatoes are a popular and delicious food, and they can also be quite easy to prepare. You can bake them, mash them, boil them, or fry them: the possibilities are practically endless. Potatoes that have been baked or mashed are especially loved by many. Sometimes, though, you might find yourself tiring of the same old baked potato or mashed potato recipes. Although these dishes are quite simple, they can get old after a while.
Scalloped potatoes (also known as au gratin potatoes) are delicious, and they are also fairly easy to make. It is a great recipe if you are tired of the same old potatoes and want to try something else. And, since it needs a lot of potatoes, it is a good dish to make if you have a lot of extra potatoes that you need to use.
Try this easy recipe for delicious scalloped potatoes. You will need:
Preheat the oven to 350 degrees. Cut the potatoes into very thin slices and set them aside. Melt the butter in a saucepan and add flour. After letting it sit for a minute, stir in the milk. Sprinkle in a little salt and pepper, then cook on low heat, stirring occasionally.
Once the mixture starts to boil, add the 1 cup cheese and turn the heat down. Line the bottom of a buttered one-quart Pyrex casserole dish with some of the potato slices, then put half of the sauce mixture over them. Do this again, using the rest of the sauce, and finish by sprinkling the rest of the cheese over the top. You may also wish to add some salt and pepper to the layers, or to the top of the casserole. Place in the oven and cook for about an hour, although baking time may differ depending on your oven. If the potatoes still seem too hard after an hour, let them cook for another 10 to 20 minutes and check them again.
Once the scalloped potatoes are done cooking, remove them from the oven and let them sit to cool for several minutes before you eat them. The potatoes will be very hot, so be careful. You can include things like onion, ham, or vegetables to this recipe to add more taste.
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