I was looking for a scalloped potato recipe similar to the one my husband's family cooks (since he loves it) online, but was not able to find it. Then I remembered I had written it down last year after his mom emailed it to me! So I thought I would share it. I boiled the potatoes tonight so I can throw it together tomorrow after church. I'm not sure if the whole cassarole can be prepared the day ahead because the crackers may get mushy.
Homemade scalloped potatoes
8 red potatoes, washed and peeled
1 sleeve Saltine crackers, crushed
Salt and Pepper
Evaporated milk (at least 12 oz)
10 slices cheese
Preheat oven to 365*F.
Slice potatoes to 1/2" thick and boil approximately 15-20 minutes, or until done. Make sure not to over boil them.
Butter bottom of a 13"x9" pan. Put the crushed crackers on the bottom. Put a layer of cooked potato slices on top of the crackers. Add a little salt and pepper, then a layer of the sliced cheese.
Continue with potatoes, salt/pepper, and cheese. Once finished layering, add evaporated milk to cover the bottom of the pan.
Put in the oven for ~15-20 minutes. You want the cheese bubbly and starting to turn brown on top. Not burnt! Enjoy :)
**Note: because the kids and I are driving to Louisiana tomorrow, I didn't want to make a lot of food, though hubby will appreciate any leftovers while we are gone. I used a foil 9"x9" pan. So I only used 3/4 sleeve of crackers. And my daughter ate a slice of cheese, so I added shredded on top. A glass pan helps you see how much evaporated milk you used. I used 12 oz today. If you use a bigger pan, you may need more.