Creamy Scalloped Potatoes | Midwest Living
More
Close

Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

4.5
Login to rate this recipe.
  • Makes: 6 to 8 servings
  • Prep 30 mins
  • Bake 1 hr

Login to save this recipe

This layered cheesy potato side dish is always a favorite at family dinners.

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
  • Snipped fresh chives (optional)

Directions

  1. 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).
  2. Arrange half the potatoes in overlapping slices along the bottom of a buttered 2-quart shallow casserole or baking dish. Spread half the sauce over the potatoes. Repeat potato and sauce layers.
  3. Bake, covered, in a 325 degrees oven for 40 minutes. Uncover and bake for 25 to 35 minutes more, until edges are brown and potatoes are tender when pierced with a knife. If desired, sprinkle with snipped chives before serving.

Nutrition Facts

(Creamy Scalloped Potatoes)

Servings Per Recipe 6, fiber (g) 2, sat. fat (g) 12, Fat, total (g) 20, sodium (mg) 319, chol. (mg) 68, carb. (g) 24, vit. C (mg) 17, cal. (kcal) 288, calcium (mg) 81, pro. (g) 5, vit. A (IU) 729, iron (mg) 1

Comments (1)

baldthundergma wrote:
Wow!! I have to say, that was an amazing recipe! I did it for 3, so we only used 6 med sized BC grown potatoes, and did each layer with herb and garlic mozzarella cheese, and then topped it all off with fresh cut parsley, no chives. Did the sauce up just as directed. I think next time I may try throwing some fresh sliced white onions into the dish as well and have that cook into the sauce as it all bakes.

Add Your Comment