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Layer half the potatoes in a buttered 3 quart casserole dish. Layer half the onions over potatoes and sprinkle with half the cheese. Dot with half the butter. Sprinkle with half the salt, pepper, and celery seeds (if using them).
Combine the flour and milk, making a thin slurry and mix well. Pour half the milk mixture over vegetable mixture. Repeat starting with potatoes again and ending with the milk mixture.
Cover loosely with foil and bake at 350 degrees F for 1 to 1 1/2 hours, or until potatoes are very tender. Remove foil for the final 30 minutes of baking to brown top.
Julie's Note (written in 1975): Serves 8 unless you've invited Uncle Albert. Better make 2 entire casseroles if he's coming.
Note: The original recipe called for mild cheddar cheese, but we all liked my father's "rat" cheese (extra-sharp cheddar), so that's what my mother used). My own husband and children also like the extra-sharp cheddar cheese so that's what I use too. You can use mild, medium, or just sharp if you don't like the extra sharp cheese and your middle name isn't "Rat". My Mother said "Rat" was my Father's middle name, because he loved cheese so well.
Source: This was my Mother's recipe and was often made at lunch time, which was our family's dinner time when I was a child. Leftovers were eaten at supper or our evening meal.
By Julia from Boca Raton, FL
So easy and good, especially for winter night dinners.
Preheat oven to 425 degrees F.
Spread bottom of 9x13 inch baking dish with half of the butter. Put half of the potatoes in baking dish. Sprinkle with half of the minced garlic, drizzle remaining half of butter. Sprinkle with half of the cheese and half of the salt and pepper. Repeat layers. Heat milk almost to boil and then pour over potatoes.
Bake for about 45 minutes or until potatoes are tender and milk is absorbed. Top should be brown.
Simple and savory this way, but if you want, you could add diced ham.
Using the oven warms up the kitchen on these cold West Virginia days!
|Servings:||6 to 8|
|Time:||15 Minutes Preparation Time|
45 Minutes Cooking Time
By dorothy wedenoja from New Creek, WV
Just that easy and cheesy! Slice the potatoes thin, sprinkle flour over the potatoes and stir then add all the other ingredients leaving the 1/4 cup cheddar cheese to top the potatoes with.
I am told this is called Rakott Krumpli, though I'm not sure that's accurate. It's a good, basic economy dish and very flavorful. Increase or decrease amounts to your taste.
A family favorite!
Mix all together. Bake in oblong baking dish at 300 degrees F for 45 minutes.
This baked scalloped potatoes may not look appealing, but it was really delicious and easy to make! Pair this side dish with your choice of lean meat.
I love the American cheese in these potatoes. I have been known to use a whole cup instead of just 3/4.
Grease 9x13 inch pan. Spread potatoes in pan. Mix next 6 ingredients; pour over potatoes. Put crushed corn flakes over top. Drizzle margarine over top.
These are just what they say they are - easy. I love these potatoes because I think there are few things better than potatoes and Velveeta cheese baked together.
The perfect blend: potatoes and cheese. Very yummy!
I have used meatballs prepared, baked and frozen stirred in, OR bake a pork steak till tender and shred the meat into the potatoes. Stir in your favorite vegie--peas, beans, corn, which ever in to the potatoes. If using frozen vegies, allow about 1/2 cup milk more than boxed potato recipe calls for.
Peel and slice potatoes and put in 11x13 baking pan. I make sure the pan is full within 1/4 inch from top. In a medium skillet, melt butter and add 1 medium chopped onion. Saute onion until transparent. Add flour, salt, and pepper and stir until combined.
Prepare a scalloped or other prepackaged potato in a casserole as directed. Add a can of drained tuna. You can extend this even farther by adding canned mixed veggies or a single vegetable and even add leftover potato chips.
Preheat oven to 350 degrees F. Break butter over potatoes, salt, cover, bake 1 hour. Mix remaining ingredients and pour over and bake 30 minutes longer.
Preheat oven to 300 degrees. Put in an 8x8 inch greased baking dish. Heat margarine and cream of mushroom soup. Add potatoes, sour cream, cheese, salt and pepper. Top with green onions and bake. Can be frozen ahead. Wrap and freeze. Do not put on onions before freezing.
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I need some help locating a recipe called, New England Scalloped Potatoes. I have found many recipes on the net that have the same name, but haven't found the correct one. I have only had ONE bite of this dish. It tasted as though it was a baked potato, scooped out, and mashed with only sour cream. The person that made it didn't offer the recipe. Thanks!
I found this recipe on the internet...
could it be what you are looking for?
If not ...this does sounds pretty good anyway! ;)
Vermont Scalloped Potatoes with Ham and Cheddar
1 tablespoon unsalted butter (Cabot Creamery Cooperative, Cabot)
1 medium onion, finely chopped (Pillner Farm, Putney)
one-half pound ham, cut into one-quarter-inch cubes or Canadian bacon, sliced into one-quarter inch ribbons (Winding Brook Farm, Morrisville)
3 pounds Russet potatoes, peeled and thinly sliced (Lewis Creek Farm, Starksboro)
1 teaspoon coarse Kosher salt
freshly ground pepper to taste
1 and one-half cups heavy cream (Monument Farms Dairy, Weybridge)
1 and one-half cups whole milk (Booth Brothers Dairy, Barre)
6 -8 ounces cheddar, to make about 2 cups grated (Cabot Creamery Cooperative, Cabot)
Melt butter over medium heat in a 10 to 12-inch saute pan or skillet, preferably oven-proof. Add onion and cook, stirring occasionally, until golden, about 3-4 minutes. Add ham or Canadian bacon and cook, stirring occasionally, until lightly browned, 4-5 minutes. Add sliced potatoes to pan along with salt and freshly ground pepper. Toss to distribute onion and ham among potatoes. Add cream and milk to the pan, increase heat to medium-high and bring mixture to a simmer. Preheat oven to 375 degrees. Simmer potatoes for about 15-20 minutes uncovered, or until potatoes are easily pierced with a sharp knife but do not fall apart. (If you did not use an oven-proof saute pan, transfer potato mixture to a baking dish at this point.) Sprinkle grated cheddar over the top of the potatoes and bake in oven for 15-20 minutes, or until top is golden and crusty. Let rest for 5-10 minutes before serving. Serves 6.
Note: Be sure to use Russet or other starchy potatoes such as Yukon Gold in this dish; the waxy kind will not do at all. This stove-top to oven method takes less time than using only the oven, although you could do that if you prefer. After you#ve added the milk and cream, skip the stove-top simmer and put the pan directly into the oven for about 45 minutes; then add the cheese and cook another 15-20 minutes.
Thank you Joyful for helping. The recipe I was looking for doesn't have any meat in it or onions/cheese.
I'm still searching for you! :)
Could this be it?
Are we getting closer ? ;)
SOUR CREAM SCALLOPED POTATOES
8 oz. sour cream
1/2 c. half and half
1/2 tsp. nutmeg
1/4 tsp. salt
4 med. potatoes (unpeeled and sliced)
In mixing bowl combine sour cream with half and half, and seasonings.
Toss with potatoes to coat.
Put potatoes into a buttered 8 x 12 inch baking dish.
Bake 20 to 30 minutes in preheated 400 degree oven until top is brown and potatoes are tender when pierced with a sharp knife.
Remove from oven and set aside for 10 minutes before serving.
Can I cook my scalloped potatoes about halfway tonight and finish tomorrow?