Cheesy Potatoes: Scalloped Potatoes for a Reader
A reader looking for a ‘loved’ cheesy scalloped potatoes recipe reaches out to Rita for help.
I lost your recipe for cheesy scalloped potatoes that was posted in our Northwest local paper. You said the recipe was from either a friend or neighbor of yours and you thought the recipe was one of the best you had tried.
I made it a couple of times and my family loved them also–they were sort of like au gratin potatoes but more simple to make.
I would really appreciate your help in finding this recipe again! I have 2 binders full of your recipes from our local paper which I use on a weekly basis for our dinners, etc. For some reason, however, I lost the cheesy potato recipe.
I hope you can direct me where to go on-line for the recipe. Thank you. Susan
Was it this one? My friend Carolyn Grieme, a Northern Kentucky reader, brought these cheesy scalloped potatoes to a potluck at my house. We loved it so much I made it for Sunday dinner.
The Best Cheesy Scalloped Potatoes
1 teaspoon minced garlic
6 medium potatoes, peeled and cut in to 1/8” slices
2-4 tablespoons butter or margarine, melted
Salt and pepper to taste
2 cups shredded cheddar
1-1/2 cups milk, warmed
Preheat oven to 425.
Spray 9×13 baking dish with cooking spray and smear garlic over bottom. Arrange half of potatoes in pan and drizzle with half the butter. Sprinkle potatoes with salt and pepper and top with half the cheese. Repeat the layers and then pour all of the warm milk over all.
Bake, uncovered, 45-60 minutes until potatoes are tender.