Cheesy Scalloped Potatoes


    2 pounds russet potatoes
    ¼ cup butter
    ¼ cup all-purpose flour
    1 1/2 cups nonfat milk or half & half
    Salt & pepper
    8 ounces about 2 cups freshly shredded cheddar cheese + 1/4 cup for topping
    Paprika for garnish
    Fresh chopped chives or parsley for garnish


  • heat kitchen appliance to 350 degree F and grease a 13"x9" baking pan with preparation spray.
  • Bring an outsized pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for concerning twenty minutes. take away from the water and let sit till cool enough to handle.
  • Meanwhile, build the bechamel sauce. soften butter during a medium cooking pan over medium heat. Whisk in flour and cook, whisking perpetually, till flour is golden brown; concerning two minutes. Stir in milk and cook, stirring typically, till thickened; concerning 2-3 minutes. take away from heat and stir in chopped cheese. Season with salt and pepper.
  • Gently peel potatoes and travel 1/8 in. rounds. Place 1/3 of the
  • potatoes overlapping during a single layer within the baking dish, seasoning with salt and pepper. Spoon concerning 1/3 of the bechamel sauce on high of the potatoes.
  • Repeat for 2 additional layers. Pour all of the remaining bechamel sauce over the highest layer of potatoes. unfold to make sure all of the potatoes ar lined.
  • Sprinkle with 1/4 cup chopped cheese (if desired) and paprika (about 1/8-1/4 teaspoon.
  • Bake within the 350 degree kitchen appliance for 20-25 minutes, or till sauce is bubbly.
  • Garnish with contemporary shredded chives or parsley, if desired. Serve straight off.


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