Scalloped Potatoes
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Sides A classic, comforting vintage recipe featuring layered potatoes baked in milk with savory cheese and onion. Perfectly tender with a rich, golden cheese topping.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45-60 mins | None | 4 Servings |
🔪 Key Equipment
- Casserole dish
- Knife
- Peeler
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 or 4 | Potatoes | Medium, peeled and sliced crossways |
| To taste | Salt | None |
| To taste | Pepper | None |
| To taste | Grated Cheese | Divided for layers and topping |
| As desired | Grated Onion | Optional |
| Enough | Milk | To come to about 1 inch from the top |
Instructions
Step 1: Layering
- Peel and slice crossways about 3 or 4 medium potatoes.
- Arrange the sliced potatoes in alternate layers with salt, pepper, grated cheese, and, if desired, grated onion in a casserole dish.
- Finish with a final topping layer of grated cheese.
Step 2: Baking
- Pour enough milk into the dish so it comes up to about 1 inch from the top.
- Bake at 350 degrees for about 45 minutes to an hour until the potatoes are tender and the top is bubbly and golden brown.
💡 Make-Ahead & Storage: Assemble the dish a few hours ahead and keep refrigerated; add milk just before baking.
Original Recipe Scan
