Here’s an old fashioned scalloped potatoes recipe from the recipe box I keep in the cupboard:

Get out about two pounds of potatoes, a medium onion, a cup of grated cheddar cheese, and a cup of sour cream. Keep paprika on hand. Plus you’re going to have to make about a cup of white sauce.

What could be easier? Scalloped potatoes are an old family favorite I remember from my childhood. My mom made them – not often – but I always was happy to see them on my plate. My grandmother made them too.

Here’s the directions for making the best scalloped potatoes in the world:

Peel the potatoes, then slice them very thin. Chop the onions. Parboil these in salted water until barely tender. It takes ten minutes or less. Then drain off the water – you won’t need that anymore.

Prepare your white sauce then add the sour cream and a pinch of paprika.

Grease your casserole dish and layer the potatoes therein. After the first layer, spoon some of the white sauce over them. Then sprinkle on some cheese. Then go on to the next layer, putting sauce over that, and grated cheese over that, and so on until you run out of things to layer.

Bake at 350 for 30 minutes. This should be enough scalloped potatoes to serve six people.

If you try this recipe, come back here and let me know how you liked it!

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Submitted to The Vegetarian Carnival and Carnival of the Recipes.