Scalloped Potatoes
This is a very basic recipe that I have used for years. Has proven to be the best over various others I have tried
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
bake
vegetables
side dish
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 3 tablespoons flour
- 1/4 teaspoon dry mustard
- 1/4 cup onion minced
- 6 medium potatoes pared and very thinly sliced
- 1 1/2 cups light cream or 1 1/2 cups milk
- 3/4 cup cheese grated
- Carbohydrate 44.2330964553095 g
- Cholesterol 54.43125 mg
- Fat 16.6469558332945 g
- Fiber 5.21817302543153 g
- Protein 10.1548560412573 g
- Saturated Fat 10.2725968749939 g
- Serving Size 1 1 Serving (296g)
- Sodium 125.175583333254 mg
- Sugar 39.014923429878 g
- Trans Fat 0.906725208320454 g
- Calories 360 calories
Heat oven to 325?F. Place potato slices in a bowl. Mix together flour, mustard, salt, pepper and paprika, onion and half the cheese. Sprinkle over potatoes and mix together with a tossing motion. Turn potatoes into a deep 1 1/2 quart casserole. Pour in milk or cream. Sprinkle with cheese. Cover and bake 1 hour. Uncover and bake about 30 minutes longer or until potatoes are fork tender.
