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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (313g) Recipe makes 6 servings |
||
| Calories 436 | ||
| Calories from Fat 229 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.5g | 39% | |
| Saturated Fat 12.6g | 63% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 58mg | 19% | |
| Sodium 573mg | 23% | |
| Potassium 841mg | 24% | |
| Total Carbohydrate 36.4g | 12% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 1.8g | ||
| Protein 16.4g | 32% | |
Simply Rich Cheddar Scalloped Potatoes
SERVES 6 -8
Ingredients
- 1/2 onion, chopped
- 4 tablespoons margarine
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 1/2 cup half-and-half
- 6 cups potatoes, peeled and sliced
- 2 cups cheddar cheese, shredded
Directions
1
Use a big pot.2
Saute chopped onions in margarine til soft but not browned.3
In small bowl, combine flour, salt and pepper.4
Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).5
Turn off heat.6
Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.7
Add sliced potatoes and stir well to combine.8
Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.9
Cover with foil and bake at 350 for 35 minutes.10
Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).11
Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.12
Let stand a few minutes before serving to allow sauce to thicken.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: Chef #780275
On Mar 3, 2008
5 star potatoes..I added a pound of ground chuck fried with taco seasoning, then drained an sprinkled it between the layers of potatoes..yum.. ty for the recipe!
From: DDW
On Oct 29, 2003
Tasty dish! I made a 1/2 recipe tonight and put the potatoes in a 8X11? (smaller rectangle) glass baking dish. It cooked perfectly in the time called for. The only change I made was that I didn't peel my potatoes and used the food processor for slicing. Good comfort food.
From: SDTerp Lambert
On Sep 18, 2003
Very yummy. I wasn't sure the potatoes would cook quickly enough, even though I sliced them fairly thinly, so I blanched them for about 2 or 3 minutes before adding them to the cheese and onion mixture. I added some chives and will try fresh or dried dill next time, just for variety; I love playing with the recipes a bit. This is a pretty simple dish to make. I make scalloped potatoes which are similar to this but spend about 10 minutes carefully layering the potatoes. Glad I tried this recipe that just lets me dump them into the casserole dish. It tastes just the same and has the same texture and general appearance.
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