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 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 (about 2 cups) sharp Cheddar cheese (shredded, divided)
- 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 and spoon into the baking dish. Top with remaining cheese. Bake for 25 to 35 minutes, until bubbly and nicely browned. Serves 6.
|Nutritional Guidelines (per serving)|
|Total Fat||52 g|
|Saturated Fat||30 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||4 g|