Mom’s Easy Scalloped Potatoes ( or most people call them Au Gratin Potatoes since the have cheese)
About 4-5 russet potatoes, depending on size (don’t use red/new potatoes--consistence not the same)
Whole milk or Half & Half - about 2 cups (or less)
Grated cheese/cheddar works best - 1 cup or more
Butter - ¼-½ cup should be enough
Flour - not much
Salt/pepper to taste
Sometimes I put in chopped onions, but normally don’t when I made for you.
Peel and thinly slice the potatoes. I use the side of the grater for slicing.
Set them in COLD water while getting other ingredients ready so they won’t brown.
In a flat casserole dish ( can use round if you want) BUTTER the bottom and sides.
Layer the above ingredients:
Thin layer of potatoes
Salt/pepper
Grated cheese
Small pieces of cold butter
Sprinkle of flour - not too much or it will “clump”
Pour a little milk (whole milk or half and half is best)
Start next layer with potatoes and repeat.
Be sure at end that most all potatoes are covered with milk. If liquid is close to the top, I would set this casserole on top of a cookie sheet covered in foil, since it may boil over while baking and make a mess!
Cover and bake about 45 min. At 350-375. Take cover (foil works) off now and bake 10-15 min. More or until top browns. Be sure potatoes are not crunchy--- if you sliced them by hand, it may take longer to bake.
