I ended up making stew this week…if you missed it that was the recipe in last week’s article. When I was getting the potatoes out of the basement to put in the stew, I realized that we are well into January, and I have quite a few potatoes to use up. I started thinking, what can I make that has potatoes in it to help use them up before they go bad? Then I realized I haven’t made scalloped potatoes in a while. I am going to share that recipe with you this week.
This Cheesy Scalloped Potato recipe is from my mom’s kitchen and one of my childhood favorites. She used to make it a lot for potluck growing up and it was always a favorite after church. You can add in ham for extra protein, or it can be served with sausage, a vegetable and bread.
Cheesy Scalloped Potatoes
¼ cup all-purpose flour
4 T butter
1 tsp salt
½ tsp pepper
4 cups milk
8 medium potatoes, peeled and sliced 1/8” thick
4 oz Velveeta cheese or other meltable cheese (approx.)
In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth and bubbly. Remove from heat and add the milk. Return to the heat and bring to a boil. Cook and stir constantly for a minute. Remove from the heat.
In a casserole dish have the potatoes peeled and sliced. Add the sauce and bake at 350 degrees with the cover on for 45 minutes. Then remove the cover and bake for about 45 minutes longer. While it is still hot put the cheese on top and once melted stir into the potatoes. Enjoy!
Thank you for reading! The picture is of a load of potatoes we hauled from our garden. If you are looking for more Recipes from the Farm, check out TheFarmChicken.com.
Mariah Nienhuis | TheFarmChicken
