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Scalloped Potatoes



Red Potatoes4 cups
Butter3 tbsp
All-Purpose Flour3 tbsp
Milk1.5 cups
Salt0.5 tsp
Cayenne Pepper1 dash
Sharp Cheddar, grated1.5 cups
Paprika~1 tbsp


  • In a small sauce pan, melt butter and blend in flour. Let sit for a minute.
  • Whisk in the milk, then season with salt and cayenne pepper.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in 1 cup of the cheese.
  • Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over potatoes.
  • Repeat with second layer of potatoes and cheese sauce.
  • Sprinkle the remaining 1/2 cup of cheese on top.
  • Top with some paprika for color.
  • Bake uncovered for about 1 hour at 350°F.


  • The original recipe called for 1 tsp of salt. I felt like this was too much.
  • I did 4 dashes of cayenne pepper to add more heat. This was much better.
  • 2 cups of cheese feels more appropriate.