Hi Joan! Are you asking about Country Scalloped Potatoes? That’s a good one! Here you go:

Country Scalloped Potatoes
Green onions and white pepper were my Grandma’s secret ingredients in this classic side dish.

Prep time: 16 minutes
Cook time: 35 to 40 minutes
Serves 4

1 1/2 pounds small red potatoes
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
1 cup (4 ounces) shredded Cheddar cheese
4 green onions, thinly sliced
3/4 cup cracker crumbs

1. Preheat oven to 350F. Lightly grease a 1-quart casserole.

2. Place potatoes in 2-quart saucepan; add enough water to cover. Bring to a boil over high heat. Cook, uncovered, until partially done, about 10 minutes (potatoes should still be firm in center). Drain and rinse in cold water until potatoes are cool. Drain and set aside.

3. Melt 4 tablespoons butter in medium saucepan. Add flour, salt and white pepper, stirring until smooth. Gradually add milk, stirring constantly, until the sauce is thickened. Add the Cheddar cheese, stirring until melted.

4. Cut red potatoes crosswise into 1/4-inch-thick slices. Layer one-third of potatoes in prepared dish. Top with one-third of green onions and one-third of cheese sauce. Repeat layers twice, ending with sauce.

5. Melt remaining butter. Combine cracker crumbs and butter in small bowl. Sprinkle evenly over the casserole.

6. Bake, uncovered, until hot and bubbly and potatoes are tender, 35 to 40 minutes.

Grandma’s Secret Tip
According to Grandma, the trick to making this dish cook evenly and look pretty was to select red potatoes that were close in size, and to carefully cut the potatoes into slices of even thickness.