Scalloped Potatoes With Cheese

“Canadians will understand the source. A well used Chatelaine's Cookbook dated late 60's. Very easy and every time I have made them I get requests for the recipe. I tend to do more 3 to 4 potatoes per layer and my salt is Lawrys Seasoning Salt. I think that is the secret ingredient. I don't really measure anymore, I just do what looks good. I would say I use 2 tbsps flour per layer and 1.5 tbsps butter a good shake of the salt and a couple grinds of pepper. Hope you like.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

  • 9 medium potatoes
  • 1 -1 12 onion, thinly sliced
  • 1 -1 12 teaspoon salt, seasoning salt
  • 18 teaspoon pepper, couple grinds per layer
  • 2 tablespoons flour, depending on number of potatoes up to 3 tbsps
  • 3 tablespoons butter or 3 tablespoons margarine
  • 1 12-2 cups milk, hot (I prefer 1.5 cups at max.)
  • 12-1 cup grated cheese, sharp cheddar

Directions

  1. Wash, peel and thnly slice potatoes. Butter 1 1/2 quart casserole or baking dish. Place layer of onion slice and layer of sliced potatoes in dish, using about 1/3 of each. Sprinkle with salt, pepper and flour. Dot with butter or margarine. Repeat layers, finishing with potatoes. Pour on hot milk (cold will curdle with onion). Sprinkle top with grated cheese. Bake, uncovered, at 375 F 1 hour or until potatoes are tender and top is lightly browned. Serves 6 or more.

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