Scalloped Potatoes
Scalloped Potatoes is a lacto ovo vegetarian side dish. This recipe makes 8 servings with 464 calories, 11g of protein, and 37g of fat each. For 84 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Add A Pinch has 5816 fans. It is perfect for Easter. If you have baking potatoes, butter, jack cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is solid. If you like this recipe, you might also like recipes such as Scalloped Potatoes, Scalloped Potatoes, and Scalloped Potatoes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
4 large baking potatoes, sliced thinly
¼ cup butter
⅛ teaspoon cayenne pepper
1 cup grated Cheddar cheese
¼ cup all-purpose flour
2 cups whole milk or heavy cream
1 cup grated Monterrey Jack cheese
½ teaspoon Kosher salt
½ teaspoon ground black or white pepper
Equipment:
casserole dish
oven
sauce pan
bowl
whisk
Cooking instruction summary:
Preheat oven to 350 F. Spray 9x13 casserole dish with nonstick cooking spray and set aside. Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.Melt butter over medium heat in a small saucepan. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 cup of Monterrey Jack cheese. Reduce heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Stir in remaining cheese.Arrange potato slices in casserole dish and then pour cream sauce over potato slices.Bake uncovered for 1 hour.Serve warm.
Step by step:
1. Preheat oven to 350 F. Spray 9x13 casserole dish with nonstick cooking spray and set aside.
2. Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.Melt butter over medium heat in a small saucepan.
3. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 cup of Monterrey Jack cheese. Reduce heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Stir in remaining cheese.Arrange potato slices in casserole dish and then pour cream sauce over potato slices.
4. Bake uncovered for 1 hour.
5. Serve warm.
Nutrition Information:
covered percent of daily need
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