Southern Cheesy Scalloped Potatoes I Made It

Southern Cheesy Scalloped Potatoes

pointsevenout 13 years ago
Recipe by HoustonBelle: Southern Cheesy Scalloped Potatoes/saved
I used cheddar in this dish which gave it a grainy texture. I suggest mixing it with some other cheese to improve the creaminess.
Even though the potato slices were thin, it took an additional half hour for them to bake up. Maybe an increase in temperature to 400F would suffice.
It's not a bad flavor if you can get over the grainy texture.
Use a drip pan, as this fills up a 9x13 casserole to the top.
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NPMarie 13 years ago said:

Gruyere would be nice, or fontina, don't you think Points?

Relieved to hear you and your Mother are Ok.....

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pointsevenout 13 years ago said:

Experiment. See what makes a creamy texture. I made it to the recipe the first time except for extending the bake time.

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windy1950 13 years ago said:

On the potatoes (and the onions now that I think of it), Points, my hub always parboiled the slices for a few minutes before assembing the casserole. That and having the sauce good and hot when putting it together pretty much assured that it was done when it was supposed to be.

Is that your Mom in your profile picture? I sure am glad y'all are okay. ;-)

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pointsevenout 13 years ago said:

Yes, that's my little bread monkey. She wanted to show off her rosebush.
Come to think of it, I sauteed the onion in the butter and made it up in the sauce. Just don't like raw onion taste. Saute brings out the sweet. Parboiling is a good idea. I have a thick and a thin slicer for the food processor. Have several hand grater/slicers but like the modern technology. Did the first two potatoes with the big blade still in the bottom and the thin slicer on top. Wound up with a form of hash.
Did put it together with the sauce fresh off the stove.

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