Grandma Taylor's Scalloped Potatoes

Amanda D.

as described by my mom, Hollis Taylor

4 Potatoes

2 ½ c Milk (enough to go around potato sliced ½ way up)

½ c Flour

¼ c Butter

Salt & Pepper

1 ½ c Velveeta

The way you start out is to boil the potatoes with their skins on. When they are ¾ done(by sticking a fork into one), slight resistance. Let them cool so you can peel them.

Slice them into about ¼”-½” slices and arrange in a pan, we always used a 9x13 glass pan.

Now grandma would pour enough milk to come about half way up the slices, then shake a little flour on top of the potatoes, a few slices of butter,salt and pepper on top. Then add slices of Velveta cheese (lots of it).

Bake until the cheese is all melty and bubbly.

Maybe 350 to 375 degree oven. For about 30 minutes but check often.

Remember your potatoes are already mostly cooked so you are only slightly cooking them and making a cheesy sauce while cooking. If it gets too brown on top but hasn’t made the cheesy sauce, put some foil on top.

Now when I make them I usually do the potato thing and slice them in a pan, but I make a cheesy white sauce, pour it over and bake.

There really wasn’t a “recipe”-it was something daddy coached her into concocting. Daddy liked the crusty brown cheese. I can see him, fork in hand, scraping the burnt cheese off the side of the pan! Hope this helps. It is really an easy dish to make, but you may have to make it your own.

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