Old-Fashioned Scalloped Potatoes
- Yield 8 servings
"I grew up with a mom who was the greatest cook ever. She made everything from scratch, so scalloped potatoes were always 'homemade.' But she never used recipes or wrote anything down, so I try to recreate dishes from memories and experiments. These potatoes are very rich and delicious."
- 2 1/2 pounds baking potatoes, peeled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half and half or heavy cream
- 1 cup whole milk
- 4 ounces processed cheese, such as Velveeta, cubed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup shredded Cheddar
- 1 medium onion, finely chopped
- 1/4 cup grated Parmesan
- Preheat the oven to 350F. Coat a 9-inch-square baking pan with nonstick cooking spray.
- Cut potatoes into thin slices. Place in a bowl of cold water. Melt butter in a saucepan over medium heat. Stir in flour and cook 1 minute. Add half and half and milk slowly, stirring constantly. Reduce heat to low, stir in processed cheese, salt and pepper. Cook until cheese melts, stirring constantly. Remove from heat.
- Drain potatoes well and arrange one third of them in the pan. Season with salt and pepper. Top with one-third of the onions and one-third of the Cheddar. Pour a third of the cheese sauce over all. Repeat layers twice.
- Coat a sheet of aluminum foil with nonstick cooking spray. Tent the foil with the sprayed side down over the casserole. Place on a foil-lined oven rack. Bake for 11/2 hours.
- Remove foil, sprinkle with Parmesan, and bake for 20 to 30 minutes longer, until potatoes are tender.
Recipe by Pamela Shank, Parkersburg, W.V.