Traditional Easter meals includes glazed ham, potato salad, asparagus with a cream sauce, deviled eggs, lemon pie, and of course scalloped potatoes.  If a pan of scalloped potatoes showed up on the table this Sunday, it would delight the members of the family.

In the video above, from our friends at Allvoices, Betty demonstrates how to make a large casserole of scalloped potatoes with cheese.


6 medium potatoes, peeled and sliced 1/4" thick (I used Russet, but any variety is fine.)

3 tablespoons butter or margarine

1/4 cup flour

1 teaspoon salt

2 cups milk (for sauce)

2 cups shredded Velveeta cheese (You may substitute any variety of shredded cheese that you like.)

1 tablespoon fresh chopped parsley (or 1 teaspoon dried chopped parsley)

1/4 cup finely chopped onion

2 cups additional milk (for pouring over casserole to come to the top of the potatoes)

cooking oil spray

salt and black pepper, to taste