Monday, February 21, 2011

Cheesy scalloped potatoes

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I just have to have easy recipe options. I have to. I spend 35% of my day sleeping, another 35% of my day in a cubicle, and the last 30% is filled with laundry, cleaning, making lunches, packing lunches, and dancing around my apartment when Tim's not around.

A girl's gotta' dance, right, ladies?

And then there's the whole Monday debacle. You know how I feel about this day. Typically, I pull out my most effortless recipes on Mondays and Fridays, the two days that I feel are void and meaningless. Actually, they're quite busy and fulfilling, but still, I wish they didn't exist.

This recipe is extremely versatile, and while there are a million different ways to make scalloped potatoes, I find this to be quick, effortless, and it can be made in a crock pot.

I think the angels just busted out in song.

So happy Monday, everyone. Or, for those of you who look on the bright side like me (not), happy sucky no-funday.

Let's just get through today, okay, kids?

Ingredients:
  • 8 oz. bag of shredded cheddar cheese
  • 1/3 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • Garlic salt, salt and pepper
  • 5 medium potatoes
    • I use red potatoes, which tend to run small, so sometimes I use 6.
  • 1/3 cup diced onions
Directions:
  • Peel and slice potatoes 
    • Make sure the potatoes aren't sliced too thick, because that can add a lof of extra cooking time
  • Boil a pot of water and add the potato slices. Let them sit in the water for about 10 minutes (no longer than 15)
    • By softening the potato slices, it minimizes cooking time
  • While the potatoes are softening, melt the butter over low heat
  • Add the chopped onions and let them simmer over low heat for a few minutes
  • Add the milk and flour
  • Stir with a whisk until all the chunks of flour are broken down
  • Add the cheese and turn the heat up to medium. Let it melt gradually, which could take about 10 minutes.
  • Add a dash of salt, pepper, and garlic salt
  • Drain the potatoes
  • Pour half the cheese sauce into a 2 1/2 quart baking dish
    • If you plan on using a crock pot, pour the cheese into the bottom of that and continue with instructions.
  • Pour all the potato slices on top of the cheese sauce
  • Top with the rest of the cheese sauce
  • Bake at 350 F for about an hour
    • When using a crock pot, cook on low for 4-5 hours or on high for 2-3 hours. This isn't one of those recipes that you can leave in all day. 
If you're anything like me, you automatically shy away from any recipe that has more than five or six instructions, but once you've done this once, you've mastered it. Like I said, there are so many ways to prepare this side dish, but this particular recipe is very much a "comfort food." My husband told me that it reminded him of macaroni and cheese, just with potatoes.

And that's what I call a success.

Love and comfort,
Rachael

3 comments:

  1. Rachael,
    Came across your food blog on accident really but am glad that I did. This recipe looks great and is one that I will try for my family of six. Keep up the good work.

    Chris

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  2. Rachael, I made these on Easter. They are the best I've ever made. Stacie and I can't wait to make Grandma's carrot cake. Your Grandma is awesome! I had her as a teacher. What a great lady. Thanks for you blog. I love to cook so I am enjoying it very much. Paul Persi

    ReplyDelete
  3. Chris,

    Thanks so much! I'm so glad that you're enjoying the recipes :)

    And Paul, you definitely need to try Grandma's carrot cake. It'll change your life :)

    ReplyDelete

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