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Growing up, we had potatoes all the time. We all loved them and still do – mashed, fried, in soups and casseroles, there wasn’t a potato we didn’t enjoy. But most of all, we loved mom’s scalloped potatoes. Today I’m sharing her scalloped potatoes with my own cheesy twist.
Mom’s scalloped potatoes were our favorite. They were so simple to make you really didn’t need a recipe, yet they were one of her specialty dishes. They were usually reserved for a holiday or special Sunday dinner and I still remember her directions…
… layer thinly sliced and peeled potatoes, then rounds of onion, add a sprinkle of salt, a dash of black pepper, a few dots of butter, then start the layers all over, and finally finish off with a bit of flour and splash of milk. We would always prepare it with mouths watering in anticipation.
When dinner was finally served there were never leftovers, but then, there rarely were leftovers with 9 people crammed around our undersized dinner table. We still love to gather around the Sunday dinner table, although the family has grown to just under 20 people.
Today our gathering was a little smaller so I made a single batch and we enjoyed a late fall afternoon outside. It’s hard to believe we were able to enjoy an afternoon meal outside on November 1st.
I still treat mom’s scalloped potatoes like a specialty dish and rarely make them, but when I do, I make them with my own twist because everything that’s good is even better with cheese.
I could lie and tell you I just love grating cheese, but the truth is, I always nick a fingertip or scrape a knuckle since I’m always in a hurry, so being able to grab a bag of Kraft Natural Shredded Cheese at Walmart for this dish makes my life that much easier.
If you are making these for a smaller group you can either make half a batch, use leftovers the next day (my husband’s favorite), or turn the leftovers into soup by blending them and heating them up with milk. We love cheesy potato soup and it’s so easy!Print
Cheesy Scalloped Potatoes
These cheesy scalloped potatoes have long been a family favorite. If you don’t want to make a large batch, you can cut the recipe in half. However, when I don’t need a large amount, I love turning the second half into cheesy potato soup. Two meals in one!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hours 15 minutes
- Yield: 12 1x
- 5 pounds red potatoes
- 1 large onion
- 16 ounces Kraft Natural Shredded Cheddar Cheese
- Butter (for greasing the pan)
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Grease 4 quart deep baking dish with butter.
- Thinly slice potatoes and onion.
- Layer 1/3 potatoes and 1/3 onion.
- Lightly sprinkle a little salt and pepper over top.
- Spread 1/3 bag cheese across top.
- Repeat layers until all ingredients are used, ending with cheese.
- Cover with glass lid or foil, tenting foil so it doesn’t touch the cheese.
- Bake 1 hour, or until potatoes are soft.
- If using a 9 x 13 pan, split ingredients into 1/2 instead of 1/3. If using a small dish with deeper sides, such as a 6 inch deep dish, split ingredients into 1/4’s.
- I prefer to use red potatoes so I can skip peeling them. Other potatoes tend to have tougher skins or a metal type taste.
- Smaller batches will take 40-45 minutes to cook.