Parmesan and White Cheddar Scalloped Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/2 teaspoon pepper
- 1 cup vegetable broth
- 5 garlic cloves minced
- 3/4 cup freshly grated parmesan cheese
- 1/2 teaspoon dried rosemary
- 1 1/2 cups diced onion
- 2.5 tablespoons butter (i used vegan butter since i had it on hand
- 2.5 tablespoons whole wheat flour
- 1.5 cups of 2% milk
- 1 1/2 teaspoons minced fresh thyme
- 1 teaspoon sea salt (or to taste)
- 1 1/2 cups shredded white cheddar cheese
- 2 1/2 pounds russet potatoes thinly sliced
- fresh parsley for topping (optional)
- Carbohydrate 61.6944706194047 g
- Cholesterol 16.5 mg
- Fat 5.77091321417769 g
- Fiber 5.20022352787028 g
- Protein 14.6708021209777 g
- Saturated Fat 3.3504876456391 g
- Serving Size 1 1 -6 serving (414g)
- Sodium 441.108029271012 mg
- Sugar 56.4942470915344 g
- Trans Fat 0.443330507894792 g
- Calories 348 calories
Slice potatoes into thin rounds and place in a bowlIn a pan, melt butter over medium heatAdd garlic and onion and sautee for about 5 minutesAdd flour and stir togetherAdd vegetable broth, milk, salt, pepper, rosemary, and thymeStir the mixture on medium high heat until it starts to thicken slightly (around 5-7 minutes)Add the ¾ cup of grated parmesan and stir until meltedGrease a 13 X 9 dish with olive oil or cooking sprayPlace ½ of the potatoes in the dish (they should evenly cover the bottom of the dish)Cover potatoes with ½ of the sauce mixturePlace ¾ cup of white cheddar cheese on topCover with remaining potatoes (another even layer)Top with remaining sauce and remaining ¾ cup of cheddar cheese on topCover with foil and bake at 375 for 35 minutesRemove foil and bake for another 15-25 minutes, or until potatoes are cooked through and the top starts to brown(optional) Crank up heat to 425 for the last few minutes for extra crispinessTop with fresh parsley
