Simply Scalloped Potatoes | Midwest Living
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Simply Scalloped Potatoes

Simply Scalloped Potatoes

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  • Makes: 8 servings
  • Prep 25 mins
  • Bake 50 mins
  • Stand 10 mins

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Ingredients

  • Nonstick cooking spray
  • 3 cups thinly sliced peeled red potatoes
  • 2 cups thinly sliced peeled sweet potatoes
  • 1 shallot, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 12 - ounce can evaporated fat-free milk
  • 1 teaspoon snipped fresh thyme leaves
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/2 cup finely shredded Parmesan cheese (2 oz.)

Directions

  1. Preheat oven to 375 degrees F. Coat a 1 1/2-quart oval baking dish or casserole with cooking spray. Arrange potato slices and shallot slices in the prepared baking dish.
  2. In a small saucepan melt butter over medium heat. Stir in flour. Cook and stir 30 seconds. Whisk in the next four ingredients (through pepper). Heat and stir until thickened and bubbly. Stir in half of the cheese. Pour over potatoes in baking dish.
  3. Bake, covered, 35 minutes. Sprinkle with the remaining cheese. Bake, uncovered, about 15 minutes more or until potatoes are tender and top is lightly browned. Let stand 10 minutes before serving. If desired, top with additional snipped fresh thyme.

Nutrition Facts

(Simply Scalloped Potatoes)

Servings Per Recipe 8, Mark as Free Exchange () 0, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 1, sodium (mg) 197, carb. (g) 24, Niacin (mg) 1, sat. fat (g) 3, Riboflavin (mg) 0, chol. (mg) 11, Thiamin (mg) 0, Fat, total (g) 4, vit. C (mg) 6, cal. (kcal) 162, vit. A (IU) 5813, pro. (g) 7, sugar (g) 8, fiber (g) 2, iron (mg) 1, Trans fatty acid (g) 0, calcium (mg) 197, Potassium (mg) 409, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 18, Cobalamin (Vit. B12) (µg) 0

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