Scalloped Potatoes with Cheese
Cooking nutritious foods doesn’t have to be complicated.
Cooking delicous foods isn’t hard.
This is a great side dish:
- It is made, assembled & baked in one pan.
- You don’t have to peel any potatoes.
- It involved potatoes, milk, butter, cheese and bacon grease- What else could you possibly want?
This one-skillet-dish is one of the best cheesey, creamy potato dishes I’ve ever met.
I retrieved it from a cookbook that belonged to my grandmother. The cookbook is The Boston Cooking School CookBook by Fannie Merritt Farmer. The first copyright is 1896. The poor, book is ancient and decomposing before my eyes, but I still love it.
My heirloom cookbook calls this dish:
Scalloped Potatoes
Top this magic with a handful of your favorite shredded cheese & you have:
Potatoes Au Gratin.
So simple.
First, heat up your cast iron skillet. This dish will begin in this pan and finish in this pan – which is beautiful.
Add 2 Tbsp Bacon Grease & 2 Tbsp Butter to the pan. Melt over medium heat.
Dump in 4 Tbsp of Flour.
Stir.
Cook flour 5 mintues on medium. Remove from heat.
Whisk in 2 Cups Milk. Stir until thickened.
Now, remove the sauce from the heat and go dig up 5-6 medium sized potatoes from the garden.
If you have some potatoes in the house – even better….
Wash the potatoes & slice them evenly so they will cook in a somewhat organized manner. No need to peel, especially if you grew them. Those peels are not only full of vitamins, they haven’t been marinating in any chemicals – so the skins are in.
Arrange sliced potatoes into skillet on top of thickened cream sauce.
Like this. Salt & Pepper the potatoes. Just the top of the potatoes should be showing – everything else under the sauce. As this cooks the juiciness of the potatoes will thin the sauce a bit.
Cover with Foil.
Bake 350 degrees for 30 mintues.
See -they are much juicier now that they’ve cooked a bit.
After 30 minutes, remove Foil. Now, you can eat them just like this. They will be creamy and buttery and wonderful… BUT, I think potatoes are even better with cheese. So, I’m gonna add some cheese.
Top with a handful of your favorite cheese & run them back into the oven.
Bake 350 degrees until potatoes are fork tender & cheese is melted, browned and bubbly.
Top with fresh chives, if desired.
and Enjoy!!
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Cand
| Cook Time | 1 hour |
| Servings |
people
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- 3 tbsp Bacon Grease Yes! Yum!
- 2 tbsp butter
- 4 tbsp fresh milled flour
- 2 cups milk You can use any milk. Whole milk will result in a creamer sauce. Add more milk if too thick.
- 1 tsp Salt more or less to taste
- 1/4 tsp pepper more or less to taste
- 5-6 potatoes
- More Salt for sprinkling
- More pepper for sprinkling
- 1 handful cheese grated for topping
- chives (optional) - to top before serving
Ingredients
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Add 3 Tbsp Bacon Grease & 2 Tbsp Butter to a cast iron skillet. Melt over medium heat. Whisk in 4 Tbsp of Flour. Cook flour 5 mintues on medium. Remove from heat. Whisk in Milk. Stir until thickened. Sauce will resemble gravy. Remove the sauce from the heat
Slice your potatoes evenly & arrange into skillet on top of cream sauce. Salt & pepper the potatoes. Cover with Foil.
Bake 350 degrees for 30 mintues. Remove Foil & top with cheese if desired. Bake 350 degrees another 30 mintues or until potatoes are fork tender & cheese is melted, browned and bubbly. Top with fresh chives (optional). Enjoy!
