Scalloped Potatoes with Cheese - ?

Scalloped Potatoes with Cheese

This recipe got five stars from virtually all reviewers on the Internet. It is from®. That is good enough for me so I will try this recipe and report back to you. I wonder why they didnt call this dish Potatoes au Gratin? See the recipe that follows this one.


4 cups of thinly sliced potatoes (about 1/16th inch thick, use a food processor)

3 tablespoons of butter

3 tablespoons of flour

1 1/2 cups of milk

1 teaspoon of salt

1 dash of cayenne pepper

1 cup of grated sharp cheddar cheese (white or yellow, your choice)

1/2 cup of grated cheese, to sprinkle on top

paprika as a garnish


Turn on the oven and set the temperature to 350F.

Melt the butter on low heat in a one quart saucepan and blend in the flour to make a roux.

Let the roux rest for a minute.

Add all of cold milk gradually while stirring with a whisk.

Season the mixture with the salt and the cayenne pepper.

Cook the sauce on medium heat while stirring with a whisk until it is smooth and boiling.

Reduce the heat to low and stir in the cup of grated cheddar cheese.

Place a half of the sliced potatoes into a lightly greased one quart oven casserole dish.

Pour half of the cheese sauce over potatoes.

Repeat with the second layer of potatoes and the cheese sauce.

Sprinkle the cup of remaining cheese on top.

Top the casserole with some paprika for color.

Bake uncovered for about 1 hour at 350F. Serve.


Potatoes Au Gratin

Here is a similar recipe to the one for scalloped potatoes with cheese but with bread crumbs on top, named as I would expect, Potatoes Au Gratin. I changed the cooked potato requirement, the baking temperature and the time to accommodate the use of very thinly sliced raw potatoes.


3 cups of diced cooked potatoes (Nah! Use raw thinly sliced potatoes.)

6 tablespoons of butter

3 tablespoons of flour

1 1/2 cups of milk

1 cup of shredded Cheddar cheese

Salt and pepper

1 cup of soft bread crumbs


Turn the oven on and set the temperature to 350F.

Prepare three cups of very thinly sliced raw potatoes using a food processor.

Place the potatoes in a shallow, broiler-proof baking dish.

Melt 6 tablespoons of butter in a one quart saucepan over medium-low heat.

Remove 3 tablespoons of the melted butter to a cup or a bowl; set aside.

Add the flour to the remaining 3 tablespoons of butter in the saucepan.

Stir to blend and form a roux.

Gradually add the milk while stirring with a whisk.

Continue cooking, stirring constantly, until the sauce is thick and smooth.

Add the cheese and continue stirring until the cheese is melted.

Pour the sauce over the potatoes in the baking dish. Mix gently.

Put the bread crumbs into a bowl, drizzle them with the remaining melted butter and toss them to coat them with butter.

Sprinkle the buttered bread crumbs evenly over the potatoes.

Bake the potatoes au gratin at 350F for about 45 minutes, then broil until light golden brown on top.


Bread crumb topping made with garlic can be quite tasty.

Melt 2 tbsp. of butter in a sauté pan.

Add 2 cloves of minced garlic and cook just until soft.

Add 1 cup of bread crumbs.

Sauté and stir until lightly browned.