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Scalloped Potatoes

Prep: 15 min | Cooking: 1 hr 10 min | Total: 1 hr 25 min


  • Olive oil (2 tbsp)

  • Russet potatoes, sliced into thin discs (4 cups)

  • All-purpose flour

  • Onions, diced (3/4 cup)

  • Butter, chopped into little cubes about .5x.5 inch (4 tbsp)

  • Cheddar cheese, grated (1 1/2 cups)

  • Milk (2 cups)


  1. Grease a large casserole dish with oil. Preheat oven to 350 °F (have ingredients prepared).

  2. Lay down a layer of potato slices into the casserole dish so that the bottom is completely covered. Shake about 3 tbsp flour across the potatoes, then toss on onions, butter cubes, and cheese in proportions that you see fit (just eyeball it). Repeat the process, lasagna-style, until all or most potato slices are used. End with a layer of cheese.

  3. Pour milk into the dish at the edges (not on the middle). Bake for 1 hour or until cheese on top is partly browned. Let sit for at least 10 minutes afterward. Serve with fries and tater tots.

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