Sharp Cheddar Scalloped Potatoes
TOTAL TIME: Prep: 30 min. Bake: 70 min.
YIELD: 8 servings.
Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good—you'll just keep going back for more. —Susan Simons, Eatonville, Washington
Ingredients
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1/4 cup butter, cubed
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1/3 cup all-purpose flour
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3/4 teaspoon salt
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1/2 teaspoon ground mustard
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1/2 teaspoon white pepper
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2 cups half-and-half cream
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1-1/2 cups shredded sharp white cheddar cheese
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1-1/2 cups shredded sharp yellow cheddar cheese
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6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
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2 small onions, finely chopped
Directions
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1.
Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
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2.
In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese.
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3.
Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.
Nutrition Facts
3/4 cup: 436 calories, 26g fat (16g saturated fat), 88mg cholesterol, 576mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 15g protein.
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