Moore's Buffalo Scalloped Potatoes


  • 4 T butter
  • 1 ½  Cups half and half
  • 3 T flour
  • ½ cup Moore's Buffalo Sauce
  • 5-6 Russet potatoes, peeled and thinly sliced
  • salt and pepper to taste
  • 3 cups Provolone cheese, shredded


  1. Preheat oven to 350°F.
  2. Prepare casserole dish by spraying with cooking spray.
  3. In a medium saucepan, melt butter, then add ½ cup half and half and flour. Whisk until smooth.
  4. Add the remaing half and half and Moore's Buffalo Sauce and stir to combine.
  5. In the prepared casserole dish, layer 1/3 of the potatoes, sprinkle salt and pepper, 1/3 of the sauce, and 1 cup of the provolone.  Repeat layers 2 more times ending with the last cup of cheese on top.
  6. Cover the dish with lid or foil and bake for 45 minutes.
  7. Remove cover and continue to bake for additional 15-20 minutes or until hot, bubbly, and golden brown,