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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (201g) Recipe makes 6 servings |
||
| Calories 288 | ||
| Calories from Fat 150 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.7g | 25% | |
| Saturated Fat 10.5g | 52% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 672mg | 28% | |
| Potassium 572mg | 16% | |
| Total Carbohydrate 24.3g | 8% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 0.9g | ||
| Protein 11.0g | 22% | |
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Ingredients
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated cheese, to sprinkle on top
- paprika
Directions
1
In a small sauce pan, melt butter and blend in flour.2
Let sit for a minute.3
Add all of cold milk, stirring with a whisk.4
Season with salt and cayenne.5
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.6
Reduce heat and stir in cheese.7
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.8
Pour half of cheese sauce over potatoes.9
Repeat with second layer of potatoes and cheese sauce.10
Sprinkle the remaining cheese on top.11
Top with some paprika for color.12
Bake uncovered for about 1 hour at 350F.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef #368889
On Oct 6, 2008
My husband loved this.... IM not the biggest fan of Cheddar, but I took this to a potluck and there was not a dab left. I used medium cheddar and thought it tasted good. My husband thinks the sharp would have given it a stronger cheese flavor, and it would be great that way too. I used about 1 cup extra cheese: 1/2c in sauce & 1/2c. on top. I probably wouldn't use less if using a medium/mild cheddar.
From: quikgourmet
On Mar 16, 2005
Vicki, This recipe was a godsend. Had planned to make a So. Living dish and then saw it took 2 hours to bake. After making your recipe, I threw the other out. These are the best potatoes - and easy to make!! I threw in 1/4 cup of chopped green onions - had them in the 'frig - and it kicked it up a notch (for anyone who loves onions). Thanks for sharing — will serve this again and again!
From: tree luee dee
On Dec 14, 2004
Vicki, wow, wow, wow! This was my first attempt at home made scalloped potatoes and they were awesome. I didn't have any cheddar, but had slices of swiss, so I chopped those up and melted them in the while sauce. Yummy! I recently purchased this coolest little manual food processor off of HSN or one of those TV shows. It came with (I think it's called a mandolin). It's one of those gadgets that has a gripper that holds the potato and you run it back and forth over a plate with a slicing blade in it. It sliced the potatoes sooo thin that I was able to cut the cooking time in half. Also, I put them in a huge pan so the layer was thin too! Thanks for much!
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