|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 30g||150%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 4g||15%|
|*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 (peeled and sliced to 1/4-inch thick, red-skinned or another waxy type)
- 3 tablespoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 3 tablespoons flour
- 1 cup heavy cream
- 3/4 cup milk
- 8 ounces/2 cups sharp cheddar cheese (shredded, 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!