My Mother’s Southern Style Scalloped Potatoes
Full of cheesy goodness in every bite, my Mother’s Southern Style Scalloped Potatoes are perfect for any occasion. This is especially true for Easter!
Servings: 8 servings
- 3 pounds potatoes peeled and cut into 1/4-inch slices
- 1 Tablespoon Kosher salt
- 1/4 cup all-purpose flour
- 1/4 cup (half a stick, 4 ounces) unsalted butter
- Freshly ground black pepper
- 8 ounces Velveeta cheese
- 1 1/4 cups milk
- 1 1/2 cups (6 ounces) shredded Cheddar cheese
Cook potatoes in large pan with water salted with 1 tablespoon of Kosher salt just until tender, 4 to 5 minutes after the water comes to a boil. Drain in colander.
Preheat oven to 375° F.
In a large casserole dish, layer the ingredients as follows: 1/3 of the drained potatoes, 1/3 of the flour (about 1 1/2 tablespoons), 1/3 of the butter (about 1-1/2 tablespoons), freshly ground black pepper, and 1/3 of the sliced Velveeta cheese (about 2 1/2 ounces). Repeat for 2 additional layers. Pour milk evenly over the top.
Bake in a preheated oven for 50 minutes, or until top is browned and mixture is bubbly. Remove from oven and top with shredded Cheddar cheese. Return to oven and bake for 10 more minutes, or until cheese is melted and bubbly. Remove from oven and serve.
Yield: 6 to 8 servings.
Calories: 259kcal | Carbohydrates: 27g | Protein: 12g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1436mg | Potassium: 817mg | Fiber: 4g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 19.4mg | Calcium: 275mg | Iron: 5.8mg