Easy Cheesy Scalloped Potatoes
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 8 servings
- 2 pounds russet potatoes
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 1/2 cups nonfat milk or half & half
- Salt & pepper
- 8 ounces about 2 cups freshly shredded cheddar cheese + 1/4 cup for topping
- Paprika for garnish
- Fresh chopped chives or parsley for garnish
Preheat oven to 350 degree F and grease a 13"x9" baking pan with cooking spray.
Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle.
Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.
Gently peel potatoes and slice into 1/8 inch rounds. Place 1/3 of the
potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Spoon about 1/3 of the cheese sauce on top of the potatoes.
Repeat for two more layers. Pour all of the remaining cheese sauce over the top layer of potatoes. Spread to ensure all of the potatoes are covered.
Sprinkle with 1/4 cup shredded cheddar (if desired) and paprika (about 1/8-1/4 teaspoon.
Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
Garnish with fresh chopped chives or parsley, if desired. Serve immediately.
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