Scalloped Potatoes

  • ½ cup butter or margarine, divided
  • ¼ cup flour
  • 3 cups milk
  • 1 (10-ounce) block Cheddar cheese, shredded
  • ½ cup green onions, thinly sliced and tops included
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 pounds potatoes (about 6 cups), washed and thinly sliced
  • 1½ cups soft bread crumbs
  • ¼ cup grated Parmesan cheese

Preheat oven to 325º. Lightly grease 9-inch x 13-inch baking dish. Melt ¼ cup butter in a saucepan over medium heat. Whisk in flour and cook, whisking constantly for 2 to 3 minutes or until flour is lightly browned. Whisk milk into butter mixture; bring to a low boil. Immediately reduce heat, and simmer 6 minutes, or until thickened. Add Cheddar cheese, onions, salt, and pepper. Stir until cheese melts. Spread a quarter of the cheese sauce evenly in prepared baking dish. Layer half of potatoes over sauce; top with half of remaining sauce. Repeat with remaining potatoes and sauce. Bake, covered, for 90 minutes to 2 hours. Stir together bread crumbs, ¼ cup melted butter, and Parmesan cheese. Spread evenly over potatoes. Return to oven, and bake uncovered for 20 to 30 minutes until potatoes are tender and topping is browned.

Order a copy
To purchase A Southern Lady Cooks, contact Nancy Hucks at (704) 677-4302 or kathrynscottagekitchen.com.

Additional recipes from A Southern Lady Cooks that appeared originally with this one:
Memorable Main Course
Chocolaate Praline Squares

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