|
|
RECIPES:
SIDE
DISHES - RICE and POTATO
Cheesy Scalloped Potatoes
|
Cheesy
Scalloped Potatoes |
|
|
|
A great scalloped
potato recipe for a holiday dinner!
|
|
¼
cup |
|
butter |
|
|
¼
cup |
|
flour |
|
|
3
cups |
|
2%
milk |
|
|
10
oz |
|
sharp cheddar cheese, shredded |
|
|
½
cup |
|
green onions, sliced |
|
|
1
tsp |
|
salt |
|
|
¼
tsp |
|
pepper |
|
|
4
lbs |
|
red
potatoes, skin-on, thinly sliced |
|
|
1 ½
cups |
|
plain breadcrumbs |
|
|
¼
cup |
|
butter, melted |
|
|
¼
cup |
|
fresh Parmesan, grated |
|
|
|
|
|
|
1 |
Melt butter
in large sauté pan over medium heat. Whisk in
flour, and cook (stirring constantly) 3 minutes,
or until flour is lightly browned. Whisk milk
into sauté pan and bring to a boil (continue to
watch closely and stir). Reduce heat and simmer
for 5 minutes or until thickened. Stir in
shredded cheese, onions, salt and pepper. Stir
until cheese melts. |
|
2 |
Grease 13 x
9 " baking dish. Spread ¼ cup of the cheese
mixture evenly in dish. Layer half of the
potatoes in the dish and top with about half of
the remaining sauce. Place another layer of
potatoes and spread the rest of the sauce on
top. |
|
3 |
Bake at 325
degrees, covered- for 2 hours. |
|
4 |
Combine
breadcrumbs, butter and Parmesan. Spread evenly
over the cooked potatoes. Bake uncovered 20
minutes more, or until breadcrumbs are browned
and potatoes are tender. |
|
|
|
|
Servings: 12 |
|
|
|
Cooking Tips |
|
**If you anticipate
a larger crowd: use a larger baking dish, add a few more
potatoes and increase amounts for the cheese sauce. |
|
|
|
|
|
PRINT this Recipe
RATE this Recipe
|
|
