These Easy, Cheesy Scalloped Potatoes are covered in a velvety cheddar sauce and prepared to flawlessness. With a speedy alternate route, this great side dish takes not exactly a hour from beginning to end. They are certain to be a hit at your vacation feast.

My grandmother was know for her solace sustenance cooking. From valid German and Hungarian dishes to American works of art like these Easy Cheesy Scalloped Potatoes, every formula she cooked was her pride and delight. In our family she was known for specific dishes, similar to her Shortcut German Potato Salad and her Zucchini Bread, among others.

She never needed to pursue a formula – she knew every one like the back of her hand. Which obviously abandons us endeavoring to reproduce the flavors she made… fortunately we cooked with her enough that we are generally effective.


Also try our recipe : PORTOBELLO MUSHROOM BACON #bacon #vegan

Ingredients :
  • 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

Instructions :
  1. Preheat oven to 350 degree F and grease a 13"x9" baking pan with cooking spray.
  2. 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.
  3. 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.
  4. Gently peel potatoes and slice into 1/8 inch rounds. Place 1/3 of the
  5. 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.
  6. 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.
  7. Sprinkle with 1/4 cup shredded cheddar (if desired) and paprika (about 1/8-1/4 teaspoon.
  8. Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
  9. Garnish with fresh chopped chives or parsley, if desired. Serve immediately.
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