Scalloped Potatoes

  • Chef: Rumiano Family
  • Ready in: 60 minutes or more
  • Serves: 5 or more
  • Complexity: medium
Scalloped Potatoes


  • 4-5 c. potatoes, sliced thin
  • 2 1/2 Tbs. flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3-4 Tbs. butter
  • 2 c. milk
  • 3/4 c. Rumiano Cheddar Cheese, shredded


  • Preheat oven to 375°F.
  • In a small pot, pour milk and warm until slightly scalded.
  • In a small bowl, mix flour, salt and pepper.
  • Butter a 2-quart bking dish, and layer 1/4 cup of potatoes and then sprinkle potatoes with some of the flour mixture.
  • Then add another layer with 1/4 cup of potatoes, sprinkle with flour mixture, and top with final layer of potatoes.
  • Spread chunks of butter over top of potatoes, and cover with hot milk.
  • Cover with tin foil and bake for 45 minutes.
  • Remove from oven, uncover dish, and sprinkle with Rumiano Cheddar Cheese.
  • Bake for a final 15 minutes, or until cheese is golden brown and potatoes are tender.

Comments (1)

  • Dave Mack

    Dave Mack

    31 August 2012 at 18:49 |
    In a recent Raleys/Nob Hill magazine your company was featured and a recipe for a potato dish was included. In addition to the potatoes your dry jack cheese was added and the thinly sliced potatoes along with other ingredients were stacked in small muffin pans.
    Could you send me the full recipe please?



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