Recipe finder
Creamy Scalloped Potatoes
- Makes: 6 to 8 servings
- Prep 30 mins
- Bake 1 hr
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
- 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.
Nutrition Facts
(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