PREP TIME: 30 MINS | COOK TIME: 20 MINS | TOTAL TIME: 50 MINS | SERVINGS: 8
This amazing side dish is super creamy and a perfect pair to just about anything! Made with only a few simple ingredients, you can whip this up any time and in no time.
INGREDIENTS :
- ¼ c. butter
- 2 lbs russet potatoes
- ¼ c. all-purpose flour
- 2 c. nonfat milk or half & half
- Paprika for garnish
- 2 1/2 c. freshly grated sharp cheddar cheese, divided
- Fresh chopped chives or parsley for garnish
- Salt & pepper
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a cooking spray, grease a 13 x 9-inch baking pan.
Step 2: After scrubbing the potatoes clean, place them in a large pot of boiling water and cook for about 20 to 25 minutes. The potatoes need to be completely cooked, but they should be tender enough to be easily pierced using a sharp knife. Take the whole potatoes in the water and let them cool.
Step 3: To make the cheese sauce, melt the butter in a medium saucepan on medium heat. Stir in the flour once the butter has melted for about 2 minutes until the flour is golden brown. Pour in the milk and cook for about 2 to 3 minutes, stirring occasionally until thickened. Take the pan off the heat, then stir in the shredded cheese. To taste, season with salt and pepper.
Step 4: Once the potatoes are cool enough to handle, gently peel them and slice into ⅛ inch rounds.
Step 5: In the baking dish, place 1/3 of the potatoes in a single layer overlapping each piece. Sprinkle them with salt and pepper. Over the potatoes, spoon about 1/3 of the cheese sauce. Do another 2 layers, then pour over the rest of the cheese sauce, spreading to make sure the potatoes are covered.
Step 6: If desired, sprinkle the top with half a cup of cheddar cheese and about 1/8 tsp paprika.
Step 7: Place in the oven and bake for about 20 to 25 minutes at 350 degrees or until the sauce is bubbly.
Step 8: Serve immediately garnished with some fresh chopped chives and parsley. Enjoy!
Notes:
- Add more milk if the sauce turned out too thick. Make sure to add the milk a little at a time, stirring until you reached your desired consistency.
- The potatoes should not be falling apart when pierced with a sharp knife.
Nutrition Facts:
Calories: 285kcal, Carbohydrates: 26g, Protein: 11g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 46mg, Sodium: 252mg, Potassium: 572mg, Fiber: 2g, Sugar: 3g, Vitamin A: 555IU, Vitamin C: 6.4mg, Calcium: 277mg, Iron: 1.4mg
EASY CHEESY SCALLOPED POTATOES
Ingredients
- ¼ c. butter
- 2 lbs russet potatoes
- ¼ c. all-purpose flour
- 2 c. nonfat milk or half & half
- Paprika for garnish
- 2 1/2 c. freshly grated sharp cheddar cheese, divided
- Fresh chopped chives or parsley for garnish
- Salt & pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a cooking spray, grease a 13 x 9-inch baking pan.
Step 2: After scrubbing the potatoes clean, place them in a large pot of boiling water and cook for about 20 to 25 minutes. The potatoes need to be completely cooked, but they should be tender enough to be easily pierced using a sharp knife. Take the whole potatoes in the water and let them cool.
Step 3: To make the cheese sauce, melt the butter in a medium saucepan on medium heat. Stir in the flour once the butter has melted for about 2 minutes until the flour is golden brown. Pour in the milk and cook for about 2 to 3 minutes, stirring occasionally until thickened. Take the pan off the heat, then stir in the shredded cheese. To taste, season with salt and pepper.
Step 4: Once the potatoes are cool enough to handle, gently peel them and slice into ⅛ inch rounds.
Step 5: In the baking dish, place 1/3 of the potatoes in a single layer overlapping each piece. Sprinkle them with salt and pepper. Over the potatoes, spoon about 1/3 of the cheese sauce. Do another 2 layers, then pour over the rest of the cheese sauce, spreading to make sure the potatoes are covered.
Step 6: If desired, sprinkle the top with half a cup of cheddar cheese and about 1/8 tsp paprika.
Step 7: Place in the oven and bake for about 20 to 25 minutes at 350 degrees or until the sauce is bubbly.
Step 8: Serve immediately garnished with some fresh chopped chives and parsley. Enjoy!
