Easy Scalloped Potatoes Recipe

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Easy Scalloped Potatoes Recipe photo by Taste of Home

Easy Scalloped Potatoes Recipe

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We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. —Diane Bramlett, Manteca, California

Recommended: 20 Ways to Make Potatoes on the Grill

MAKES:

12 servings

TOTAL TIME:

Prep: 30 min. Bake: 20 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

12 servings

TOTAL TIME:

Prep: 30 min. Bake: 20 min.

Ingredients

3 pounds Yukon Gold potatoes (about 11 medium), peeled and thinly sliced
1/4 cup water
1/4 cup butter, cubed
1 large sweet onion, chopped
4 garlic cloves, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups chicken broth
1/3 cup half-and-half cream
1 cup shredded Gruyere or Swiss cheese
1 cup shredded Monterey Jack or cheddar cheese
Minced fresh chives, optional

Directions

Preheat oven to 400°. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes.
In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted.
Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives. Yield: 12 servings (1/2 cup each).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Easy Scalloped Potatoes in Simple & Delicious October/November 2016

Nutritional Facts

1/2 cup: 245 calories, 11g fat (7g saturated fat), 33mg cholesterol, 526mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 8g protein.

3 pounds Yukon Gold potatoes (about 11 medium), peeled and thinly sliced
1/4 cup water
1/4 cup butter, cubed
1 large sweet onion, chopped
4 garlic cloves, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups chicken broth
1/3 cup half-and-half cream
1 cup shredded Gruyere or Swiss cheese
1 cup shredded Monterey Jack or cheddar cheese
Minced fresh chives, optional

Preheat oven to 400°. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes.
In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted.
Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives. Yield: 12 servings (1/2 cup each).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Easy Scalloped Potatoes in Simple & Delicious October/November 2016

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