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Scalloped Potatoes Recipe

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These potatoes are mildly cheesy, creamy and comforting—just like Mom used to make—only less of them! The recipe comes from Edith Jennings of Prairie City, Iowa.

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2 Servings
Prep: 10 min. Bake: 45 min.

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 medium potatoes, peeled and thinly sliced
Paprika, optional

Directions

In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, salt, Worcestershire sauce and pepper. Cook and stir until cheese is melted.
Place potatoes in a greased 1-qt. baking dish. Top with cheese sauce. Cover and bake at 350° for 25 minutes. Uncover; bake 20 minutes longer or until potatoes are tender. Sprinkle with paprika if desired. Yield: 2 servings.

Nutrition Facts: 1 serving (1 cup) equals 423 calories, 20 g fat (13 g saturated fat), 62 mg cholesterol, 870 mg sodium, 51 g carbohydrate, 4 g fiber, 12 g protein.

Scalloped Potatoes published in Taste of Home October/November 2001, p10

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