 Cooks in the day or make it a very holiday favorite, scalloped cheesy potatoes. First thing we're going to do is cook the potatoes a little bit because you don't want to take it out of the oven and the potatoes still be crunchy. All right y'all we're gonna hurry and get these over here. I'm actually gonna steam them. So I've got my steamer pot going. I'm going to lay them in here and you got to hurry and get them in here or they'll turn brown. Close the lid and make sure if you're using a steamer that you got the lid closed so they don't turn. We're dicing up some onion to go in the casserole dish. Sprinkle the onion on top of the potatoes and they're supposed to be diced and you can use as many as you want. I'm going to use about a quarter cup and make sure you get them small. Don't want them to be big in your scalloped potatoes. We're going to make a cheese sauce. We're going to start with a couple of tablespoons of butter and a hot skillet. So you can hear the rain heating up in it. We're going to put in a couple of tablespoons of flour. So if you use a couple of tablespoons of butter you use a couple tablespoons of flour and as long as you keep that consistency when you're making a gravy or a roux or whatever you want to call it cheese sauce whatever you're doing with it as long as you've got equal parts flour equal parts butter or shortening or grease it's going to work. This is a quarter teaspoon of salt. You don't put a lot of salt in this because of the cheese is already salty and we're going to let this brown a little bit and you can do this in a double boiler if you're scared to do it this way but the bad thing about using a double boiler is it's going to be hard to get your flour cooked and browned and I really think that the flour should be brown so that doesn't taste raw. So once your flour starts to brown like it's doing now looks good. We're going to add our milk. I'm going to see if this thickens pretty good and if it gets too thick we're going to add a little extra milk to it before we add our cheese because I don't want our scalloped potatoes to be dry but I'm gonna see how thick it gets first. All right that looks good so once it gets creamy like this you're going to turn it off and then add a cup of cheese and we're going to stir that in with a spoon. It looks pretty thick too y'all. You may want to add another half cup of milk I'm going to. So instead of one and one quarter cups let's make it one and three quarter cups because you want it to be you want the consistency to be creamy but not thick so that your potatoes don't turn out dry. Now you need to preheat your oven to 350 degrees. The cheese sauce is ready. This is going to be so delicious. We're going to spray our casserole dish and get this thing put together. We have four casserole dish going first. When you steam them then you don't have to drain them which works really good if you've got a steamer basket. Now we're going to take onion it's about a at least at least a quarter cup and we're going to sprinkle on the potatoes. Pepper I use a lot of pepper with anything chicken and anything potato. So it winds up having about half a teaspoon of pepper. Now we're going to pour the cheese sauce on. Stir it up good make sure the cheese is good and mixed in there y'all or the family's going to love this the holiday. Now pour it in our casserole dish make sure you get all the good stuff out of the skillet and this is a make-a-head if you want to make this a head and freeze it and get it out the day of and put it in the oven you can. You sure can. I'm just moving them around and making sure that cheese sauce gets down in the potatoes good. Now this is pretty much done already because we cooked our potatoes first so you just need to have it in the oven long enough to get bubbly and that's it. Alright let's get this in the oven y'all. Yummy. We're going to get this out it looks so cheesy and delicious. Tooth my casserole and put it in the microwave add a little cheese to the top to make it even prettier. So if you make it a head and you want to warm it you can always warm it in the microwave for later and add a little cheese to the top. Alright we're going to dip into this thing and see how it looks. Looks good y'all. Really hot. Smells so good. This onion you can smell a little bit of the onion. It reminds me of when mommy used to make scallop potatoes. Everybody loves them. They're so good. The onion's perfect. Not overpowering. Has a delicious flavor. Your family's really gonna love these scallop potatoes. Make sure that you put these potatoes in the baking dish done. Make sure they're fork-tender because they're not going to get any softer in the oven. They're delicious. Y'all have a wonderful day and thanks for watching Colored Valley Cooks where we cook a lot of mom and dad. Bye y'all. Love ya. We're going to slice these potatoes with a little suction slicer that I got from someone. They sent it to me. We're going to see how good it works. It's suction to the counter and it's not really wanting to suction to the counter. It's wanting to release really quick. So I'm sure they make you know make these that will have a good base but we'll just see how much we can do before it comes off. It's not is it? They're not falling out. It's like they're just getting clogged up in there. You think if you put it on the chop? It's because of the potatoes wide right there. You think if you put it on like chopping block it would stick better? Because it's smoother. Now you can use a mandolin, a regular grater to do this. You don't have to use like something like what I'm using today. I'm going to show you how a regular grater would work. All right if you've got a regular grater just a hand grater you can do the same thing with it. Just do not get cut when you get down to the lower edge. See? So if you have a regular grater you can use it but I'm going to go ahead and use this because I got it. And you want to keep your potatoes in water so they don't discolor. And you got to do this pretty quick. You don't want to get brown. Preheat the oven. Cook potatoes. Prepare the cheese sauce. Melt butter in the top of a double boiler and stir in the flour, salt, pepper, milk and cheese. Cook until the sauce is thick and the cheese is melted. When done cooking drain the potatoes. Place in a buttered dish. Sprinkle with minced onion and pour cheese sauce all the time. We got like a cheese sauce. Let me get out of the spoon. You could all at the time or apparently.