Cheesy Scalloped Taters
Earlier this week, I cracked open certainly one of my personal favorite old Gloria Crocker cookbooks. I love this cook book since it was one which was passed from the granny to my mother. It was one I switched to becoming an adult on days after i wanted to try to prepare different things than our usual.
Among the recipes that was to me was the recipe for Scalloped Taters. When my spouse and i were first married I built them into a great deal however they left a box. I’m fairly certain these were most likely full of preservatives plus they were some form of dried potato flakes to help make the scalloped taters. When I browse the recipe it helped me more excited to ensure they are because you don't need a box, you simply need a stocked kitchen and taters!
What else did I really like relating to this dish? I had been easily capable of making it gluten-free having a simple flour substitute. I made use of the greater Batter Gluten-free All-purpose Flour. If you don't need gluten-free, you simply make use of the equivalent regular flour.
My hubby walked in from work the specific day I had been making these with some other foods and stated &"Personally i think like I simply walked back to my granny’s kitchen&". I’m unsure why but maybe because of being from the service on cooking due to morning sickness, that comment just helped me smile. He am looking forward to these taters and much more then when he ate them!
Cheesy Scalloped Taters
Ingredients:
- 2 Pounds Taters (Washed and Peeled, about 6 medium taters)
- 3 Tablespoons of Butter
- 3 Tablespoons of Flour (or Gluten-free All-purpose Flour)
- Pepper and salt
- 2 1/2 Cups Milk
- 1/4 Cup Chopped Onion
- 2 Cups Shredded Cheddar Cheese
Directions:
Preheat oven to 350*.
Start by slicing the taters into thin slices, you'll need about 4 cups.
In a tiny saucepan, melt the butter. Keeping it on low heat, whisk within the flour, salt, and pepper. Continue cooking on low heat and stirring until smooth and bubbly.
Remove from heat and stir within the milk. Place back around the heat and produce to some boil then stir for any minute.
Utilizing a 9x13 pan, place one layer of taters in then top with half the onion, 1 cup cheese, and 1/3 white-colored sauce. Add another layer of taters and top using the remaining onion, cheese, and sauce.
Cover this and bake for half an hour.
Then, uncover and bake for the next 45-an hour or before the taters are soft.
Let awesome for five minutes before serving.
Recipe Adapted from Gloria Crocker Cook book 1972
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Tim &- published Feb 27, 2014 at 7:41 pm
Sometimes to create more flavor I'll add chicken broth or cream of chicken towards the cheese sauce. Then i give a little onion salt and garlic clove powder towards the mix. I still make use of the milk and thicken up with flour adding the cheese. It comes down out pretty nice.
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I'm Kristy, creator of Mother Hates Cooking. I'm a work from home mother, who began this website from the hate to prepare and my need to learn how to like it.