|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 5g||18%|
|Total Sugars 6g|
|Vitamin C 31mg||155%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can't go wrong if you choose these cheddar scalloped potatoes for a family meal, potluck dinner, or holiday feast. Briefly cooking the potatoes before baking means less time in the oven and ensures tender, delicious results.
A combination of milk and heavy cream makes for a rich sauce. Ham or bacon can be added to the potato mixture, or use a different cheese or blend of cheeses. For light garlic flavor, rub a cut clove of garlic over the baking dish before you butter it.
Use red-skinned potatoes or another low-starch potato. Round whites, new potatoes, and Yukon Gold are good choices as well.
2 pounds potatoes, red-skinned or another waxy type, peeled and sliced 1/4-inch thick
3 tablespoons unsalted butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
3 tablespoons all-purpose flour
1 cup heavy cream
3/4 cup milk
2 cups shredded cheddar cheese, divided
Gather the ingredients.
Put the sliced potatoes in a medium saucepan and cover with water. Bring to a boil and boil for about 4 to 5 minutes, or until just barely tender. Drain and set aside.
Heat the oven to 375 F. Lightly butter a 2-quart casserole.
In a saucepan, heat butter over medium heat. Stir in the salt, pepper, mustard, paprika, and flour. Stir until smooth and bubbly.
Stir in the cream and milk and cook, stirring, until thickened.
Stir in about 1 1/2 cups of the shredded cheese and cook until melted.
Combine the sauce and potatoes in a bowl.
Then, spoon into the baking dish and top with remaining cheese.
Bake for 25 to 35 minutes, until bubbly and nicely browned.
Serve and enjoy.