Do you have your Easter menu planned? I’ll admit, I do not. Seems like something I should get on, right? I won’t lie, I love to cook, but making gigantic feasts like Easter, Christmas, or – the horror – Thanksgiving just kind of makes me want to forget there’s a holiday. I love cooking and spending time on each individual thing. I hate having to make fifteen different dishes with different cooking times and one oven and one kitchen and two children who want graham crackers under my feet literally all the time.

Anyway, I think we’ll play it light and easy this year. The only definites on the menu are Dustin’s favorite: deviled eggs, and mine: this scalloped potatoes recipe. The deviled eggs are really easy – it’s a classic, no frills recipe, and I just make them from the eggs the kids dye. The scalloped potatoes are the same. There’s only a few minutes of hands-on time, and the rest is just letting the oven work its magic.

This is a classic recipe, and it does take a while in the oven. If you want to speed things up, you can parboil the potatoes the night before – let them boil until they’re slightly soft (but NOT all the way). The next day you can cut them up and make the casserole as noted, but your cooking time can be reduced to 30-40 minutes instead of the hour-plus time the original takes.

Classic Scalloped Potatoes | Homan at Home

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Classic Scalloped Potatoes

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings 12

Ingredients

¼ cup chopped onion
¼ cup butter
¼ cup flour
2 ½ cup milk
5 large potatoes
¾ cup grated cheese
salt and pepper to taste

Instructions

In a saucepan, melt butter. Cook onion in butter until translucent.
Stir in flour, salt, pepper, and milk.
Stirring frequently, cook until sauce thickens.
Stir in cheese and allow to melt.
Cut potatoes into rounds. Place half of potatoes in greased 9x13.
Pour half of sauce over potatoes.
Repeat with other half of potatoes and sauce.
Top with more cheese if desired.
Bake covered at 350° for 45 minutes.
Uncover potatoes and stir.
Bake uncovered for 30 minutes or until potatoes are soft.

Notes

You can change the flavor of this by changing which cheese you use. I like a combination of cheddar and mozzarella, and I always put a little more on top for a nice layer of cheesy goodness!