This is pure comfort food, and so easy to make. You can assemble it on a Sunday night and then bake it on a busy Monday evening for a quick side dish. If you are making the casserole ahead, be sure to rinse the potatoes in cold water to prevent them from turning color. The last time I made these scalloped potatoes we had about a cupful left over. The next day I put it into the blender with some broth and milk and whirled them into a delicious cheesy, smooth potato soup!
Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.
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