Scalloped Potatoes Recipe
Skip the box mixes and make this delicious Scalloped potatoes recipe. It is so cheesy and the perfect side dish for dinner.
Servings: 8
Cost: $9.42 Per Recipe, $1.18 Per Serving
Ingredients
- 3 lbs Potatoes thinly sliced (1/8 inch thick) (Russet or Yukon Gold)
- ¼ cup Butter
- ¼ cup Flour
- 2 cups Milk 2% or whole milk
- 1 cup Chicken Broth
- 1 tsp Salt
- ½ tsp Pepper
- 1 Tbsp minced garlic
- 2 cups Sharp Cheddar Cheese shredded
Instructions
- Preheat the oven to 350 degrees F and spray a 9X13 baking dish with a non stick cooking spray.
- Melt butter in a small sauce pan and then whisk in flour and minced garlic.
- Whisk in chicken broth and then gradually add in milk, whisking constantly until smooth. Stir in the salt and pepper, then cook over low heat, whisking often, for 3-4 minutes, until the sauce coats the back of a spoon.
- Reduce the heat to low (don't turn it off) and stir in shredded cheddar cheese a handful at a time, stirring constantly until melted before adding more, about 2-3 minutes. Keep the heat low so the sauce doesn't boil once the cheese is in, or it can turn grainy.
- Then place half of the potatoes (1.5 lbs) in the baking dish. Pour half of the cheese sauce on top of the layer of the potatoes in the pan. Repeat with the remaining potatoes and cheese sauce.
- Bake uncovered for 55-70 minutes at 350 degrees F until the potatoes are fork tender.
- Switch the oven to the broil setting and broil for 3-5 minutes until the top of the scalloped potatoes are browned slightly.
- Remove and let the potatoes set at room temperature for 15-20 minutes before serving.
- Serve warm and enjoy!
Video
Nutrition
Calories: 354kcal | Carbohydrates: 38g | Protein: 13g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 659mg | Potassium: 853mg | Fiber: 2g | Sugar: 4g | Vitamin A: 562IU | Vitamin C: 12mg | Calcium: 301mg | Iron: 2mg
