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Creamy Scalloped Potatoes
Bake: 1 hr 5 mins at 325°F
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup whipping cream, half-and-half, or light cream
- 1/4 cup grated Parmesan cheese
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
Directions
1. Butter a 2-quart shallow casserole or baking dish; set aside.
2. For sauce:In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Add whipping cream all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese (mixture will be thick).
3. Arrange half the potatoes in overlapping slices along the bottom of prepared casserole. Pour half the sauce over the potatoes. Repeat potato and sauce layers.
4. Bake, covered, in a 325 degrees F oven for 40 minutes. Uncover and bake for 25 minutes more or till potatoes are tender when pierced with a knife. Makes 6 to 8 servings.
Anyone with a recipe for scalloped potatoes and ham for the crock pot
1/3/2012 06:30:26 PM Report Abuseanonymous, I use 2% milk regularly. Don't expect the potatoes to be as rich, as creamy or to have that "mouth feel" that cream gives them, but they will be perfectly palatable. Not spectacular, but OK.
11/9/2011 12:42:49 PM Report AbuseCan this be made with 2% milk? Cream is to rich for us. Thank you carriegruber@msn.com
1/12/2011 10:13:36 PM Report AbuseThis is wonderfully easy and tasty. My family gave it 4 thumbs up. High praise indeed.
12/27/2010 04:20:53 PM Report Abuse