Scalloped Potatoes

Scalloped Potatoes is a dish my mother often used to make, especially when we were having ham for supper. She doesn't make it as often anymore, as it is quite a bit of work compared to other methods of preparing potatoes, but she made them today, and it was a real treat! The name scalloped potatoes originated by the way the potatoes were cut - with a special tool that makes a scalloped design. Some also believe the dish was originally made with scallops as well, and that is where the term scalloped came from. The dish consists of these potatoes, along with a white and cheese sauce.

To make them: boil some potatoes until just barely tender (they will finish cooking in the oven). Meanwhile, melt some butter in a small saucepan. Once melted, add some chopped onion and stir occasionally until bubbling. Add some flour and ground black pepper and mi it up until thick. Then add a cup of milk and heat, stirring occasionally, until boiled and thick. This will be the white sauce, which will layer into a cheese sauce when in the casserole. Once the potatoes are boiled, slice them into thin slices. Arrange half of the slices into a casserole dish, top with slices of cheese (we use marble), and top with half of the white sauce. Repeat layers. Cover and bake for about an hour at 350◦F until hot and bubbly and potatoes are tender.