1/5 Photos of Cheesy Scalloped Potatoes
1 hr 5 mins
A delicious recipe from Southern to the Core cookbook received from BusyMomof3 in the 2011 Cookbook Swap, must admit to cooking this but I add ham and spring onion (scallion in place of onion) to the mix so consider this the base mix and delicious. On preparation time it can vary hugely dependig on if you use a mondolin or food processor or by hand and then depending on your knife skills, so I have tried to take a middle line here on the timing.
My Private Note
Units: US | Metric
- 4 cups potatoes (thinly sliced, use a food processor or mandolin)
- 1/4 cup onion (chopped, for dietary purposes would use spring onion)
- 1 tablespoon flour
- 4 tablespoons butter (melted)
- 1 teaspoon salt (personally omit due to dietary reasons and use salted butter)
- 1/8 teaspoon pepper (personally would use more)
- 2 cups cheddar cheese (shredded)
- 1 1/2 cups milk (heated)
- 1Preheat oven to 350°F.
- 2Grease 9 x 13 inch baking dish and spread half of your potatoes on the bottom of the dish, overlapping as necessary and then layer half of your onions.
- 3In a small separate bowl, mix your flour, butter, salt and pepper then sprinkle half of this mixture to make the next layer and then on top of this layer half of your cheese and the repeat to create your second layer and now add milk and cook for 45 minutes or until the potatoes are good and tender (Just to warn you this is supposed to look pretty soupy. To be safe, you might want to put a piece of aluminum foil underneath your pan in case of run over,).
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Nutritional Facts for Cheesy Scalloped Potatoes
Serving Size: 1 (217 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 343.2
- Calories from Fat 202
- Total Fat 22.5 g
- Saturated Fat 14.2 g
- Cholesterol 68.4 mg
- Sodium 725.2 mg
- Total Carbohydrate 22.4 g
- Dietary Fiber 2.3 g
- Sugars 1.2 g
- Protein 13.6 g