Creamy Scalloped Potatoes
- Makes: 6 to 8 servings
- Prep 30 mins
- Bake 1 hr
freshly ground black pepper
whipping cream, half-and-half, or light cream
grated Parmesan cheese
russet potatoes, peeled and cut into 1/8-inch-thick slices
- Butter a 2-quart shallow casserole or baking dish; set aside.
- 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).
- 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.
- 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.
(Creamy Scalloped Potatoes)Servings Per Recipe 6, vit. C (mg) 17, vit. A (IU) 729, calcium (mg) 81, iron (mg) 1, carb. (g) 24, chol. (mg) 68, Fat, total (g) 20, sodium (mg) 319, sat. fat (g) 12, fiber (g) 2, cal. (kcal) 288, pro. (g) 5