Old Fashion Potato Soup With Milk and Flour

Quondam Fashion Scalloped Potatoes (AKA Au Gratin Potatoes) just like grandma made are the perfect side dish for almost any meal. Just follow these easy pace past stride photo instructions for this archetype homemade dish.

Introduction

I love a classic recipe. They are usually easy and nigh always present an unmatched wholesome gustation with simple ingredients. This is 1 of those great older recipes that is easy and absolutely delicious.

This is based on a recipe that originally came from the 1971 Florence Junior League Cookbook. I didn't do much to the recipe. 4 cups of sliced potatoes became six medium potatoes. I used pre-shredded, not grated cheese for ease. But mostly I expanded on the instructions to simplify and make them less intimidating.

My Rating

Fantabulous quondam style taste. Skilful enough that my wife dug the recipe out of my "to post" file and made it over again two days later on. Yep, she loves it.

What is Scalloped vs. Au Gratin?

Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce.

Au Gratin means "with cheese." Then this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin. Take the cheese out and but utilize a white sauce and you have Scalloped but not Au Gratin. Now you know.

I use "scalloped" since it is right and that is what I take called this forever. Simply Au Gratin is correct and a bit more specific.

🥔The Potatoes

All potatoes melt about the same. The main departure will be the thick peel on Russets, and they volition have a fleck more starch. And then Russets are an splendid baker.

Simply other potatoes, like a Yukon Gold, would work groovy hither. I would not utilize a small-scale potato just because information technology will cause extra work for no real return.

I ordinarily use peeled Russet potatoes since I have them on mitt. I use the smaller potatoes in the bag that are non big enough for baking.

You need about iv cups of potato slices. I used half dozen smaller to medium potatoes to go that.

I suggest using a Mandolin to slice potatoes, only a knife works. If using Russets, then peal. If using a thinner peel potato, and so pealing in optional

🧀The Cheese

Most people will use cheddar, just Monterey Jack or Gruyere would be overnice also.

The Blistering Dish

The thicker the dish, the longer the baking time. I used a nine by 6 blistering dish that was about 1 ½ inch deep.

Double the recipe to employ a 9 by 13 standard casserole dish.

❄️Storage and Reheating

Good refrigerated for 3-4 days and frozen for 3-4 months.

We much prefer this reheated in an oven instead of a microwave with seems to change the texture some.

⏰How Long to Cook

The standard recommendation for scalloped potatoes is generally 1 60 minutes and "fork-tender," and that is fine.

But for united states, we desire creamy, melt in your mouth. Nosotros love to cook longer. For this about and other 2o minutes. Cover if needed to keep from browning too much.

If you add ham and make a thicker casserole, our cooking fourth dimension is about 2 hours mostly covered. Come across the recipe link below.

📖Scalloped Potato Recipes

Old Style Scalloped Potatoes and Ham

Crock Pot Scalloped Potatoes

Blue ribbon divider used for visual effect

🖼️Step-by-Step Photo Instructions

potatoes and other scalloped potatoes ingredients

Preheat oven to 350°, non convection.

Slice 5-vi medium russet potatoes virtually ⅛ inch. If you accept crazy ninja knife skills, you lot can exercise this by manus, but a mandolin is a good thing hither (BE Conscientious.) The setting on mine for this is "thin." Y'all demand to end up with nigh 4 cups of spud slices. Rinse in a bowl of cold h2o.

Start the sauce with 3 tablespoons butter over medium oestrus. When melted, add three tablespoons flour and whisk for a few minutes. Add together 1 ½ cup milk. Frequently whisk for a couple of minutes and add i teaspoon table salt and ⅛ teaspoon cayenne pepper (optional.) Bring to a light boil, and this volition start to thicken in a few more minutes.

Reduce heat to low and add 1 loving cup of shredded cheese. I used cheddar. Whisk until smooth and remove from oestrus.

Layer half of the potatoes into a casserole dish (6 past nine inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.

Pour half the cheese sauce over the first half of the potatoes.

Add together the 2nd half of the potatoes, so rest of the cheese sauce. Now tiptop with ½ loving cup of cheese. Give a light sprinkle of paprika.

Bake until potatoes are "fork-tender." This volition exist near an hour or a little more. Let sit down for 5-10 minutes before serving.

📖Recipe

Scalloped Potatoes in casserole dish

Quondam Mode Scalloped Potatoes

Old Style Scalloped Potatoes (AKA Au Gratin Potatoes) just similar grandma made are the perfect side dish for nigh whatsoever repast. Only follow these easy step by stride photo instructions for this archetype bootleg dish.

Tap to leave a Rating

Prep Fourth dimension: 20 minutes

Melt Fourth dimension: ane 60 minutes

Total Time: ane hour 20 minutes

Servings #/Accommodate if desired eight servings

Cook Fashion Prevent your screen from going dark

▢ 6 medium potatoes - four cups prepared
▢ 3 tablespoons butter
▢ 3 tablespoons AP flour
▢ ane ½ cup milk
▢ 1 teaspoon common salt
▢ ⅙ teaspoon cayenne pepper - optional
▢ one ½ cup shredded cheddar cheese - or cheese of choice
▢ 1 sprinkle paprika - optional

Preheat oven to 350, non convection.
Piece v-vi medium russet potatoes about ⅛ inch to make most 4 cups. If you have crazy ninja knife skills, you tin can do this by hand, merely a mandolin is a expert thing hither. The setting on mine for this is "sparse."
Rinse the spud slices in a bowl of cold water. Allow soak until ready to use then dry a bit with a paper towel.
Beginning the sauce with three tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ loving cup milk. Oftentimes whisk for a couple of minutes and add together 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, and this volition start to thicken in a few more minutes.
Reduce rut to depression and add 1 loving cup of cheese. I used sharp cheddar. Whisk until smooth and remove from oestrus.
Layer one-half of the potatoes into a goulash dish (six by nine inches) that has been sprayed with PAM. Put them in individually, so they are non stuck together. Practice not just dump them in.
Pour one-half the cheese sauce over the starting time half of the potatoes.
Add the second half of the potatoes, then remainder of the cheese sauce. At present top with ½ loving cup of shredded cheese. Give a lite sprinkle of paprika (an quondam fashion touch.)
Bake until potatoes are "fork-tender." This will exist well-nigh an 60 minutes or a picayune more than. Allow sit for 5-10 minutes before serving.

See the stride-by-step photos in the postal service. Some recipes accept an option to display the photos here with a switch higher up these instructions but the photos DO NOT print.

Pro Tips

All cheese is measured by the book of shredded cheese. One cup equals 4 oz. by weight non 8 oz.
Use the potatoes yous similar, merely Russets are standard, just Yukon Gold is as well a skillful choice. Y'all need about 4 cups of spud slices that will obviously vary by the size of the potatoes.
Be sure to rinse and soak the potato slices for a few minutes and put them in the dish individually to forestall sticking.
This recipe uses a vi by nine blistering dish, about 1 ½ inches deep. If yous double, use a 9 past 13 standard casserole. Thicker takes longer to cook.
You tin can add together ham to this but also check the specific Old Mode Scalloped Potatoes and Ham recipe.
We like our scalloped potatoes cooked longer for a creamier texture. Nosotros add near 20 minutes and tent with foil almost the end to prevent over-browning — Cook to your taste but get to at to the lowest degree fork-tender.
Exist certain to allow them to rest for five-ten minutes earlier serving.
Good refrigerated for 3-iv days and three-4 months frozen.
Like many casseroles, the next day, these are even meliorate.
Reheat in the oven covered is better than a microwave.
If you use a mandoline, Exist Careful, and follow the instructions. I have seen significant injuries.

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To adapt the recipe size:

You lot may suit the number of servings in this recipe carte under servings. This does the math for the ingredients for yous. BUT information technology does Not suit the text of the instructions. So you need to do that yourself.

Serving size is my gauge of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional data are estimates and may vary from your bodily results. To taste ingredients such as table salt will be my estimate of the average used.

Class : Potato

Cuisine : American

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Editor's Notation: Originally Published January 19, 2013. Updated with expanded options, refreshed photos, and a tabular array of contents to help navigation.