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Cheesy Scalloped Potatoes

serving of scalloped potatoes on white plate with casserole in background

Cheesy scalloped potatoes are what my family automatically thinks of when craving a hearty dairy dish. That’s fine with this cook, since I know enough about food combining to know that milk and potatoes, combined, are a protein, not to mention that cheese, in and of itself, is a protein. This dish has all three, but make it on a lazy day when you have plenty of time. The dish can take three or more hours of oven time.

Cheesy Scalloped Potatoes

Yield: 12 servings


  • 6 potatoes, peeled and sliced thin
  • 4 T. flour (or more)
  • 4 T. butter (or more)
  • Salt and pepper to taste
  • ½ lb. (or more) shredded cheese of your choice (we like Gruyere)
  • 1 small onion, grated
  • 2 cups milk
  • Paprika


  1. Butter a 9”x13” baking pan.
  2. Make a layer of potatoes, sprinkle with 1 T. of the flour, 1 T. of the butter, salt and pepper, about 1 T. grated onion, and a handful of the shredded cheese.
  3. Repeat until you have built up four layers of the potatoes, flour, butter, salt and pepper, onion, and cheese. If you still have potatoes left over, you can add more layers. Simply add more flour, butter, and etc., between each layer.
  4. Preheat oven to 350°
  5. Carefully pour the milk into the pan with the layered potatoes. You should be able to see the milk peeking through the top layer. If not, add a bit more.
  6. Sprinkle generously with paprika, and more shredded cheese.
  7. Cover pan with foil, and bake for 2 hours. Test a potato slice for doneness with the tip of a knife. The knife should go in easily. If the potatoes are still not cooked through, continue to bake, covered, until knife test shows the potatoes are soft.
  8. Uncover pan and bake another 30 minutes or until top is golden brown.
  9. Wait 15 minutes before serving.