Easy Scalloped Potatoes
We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. —Diane Bramlett, Manteca, California
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 1 teaspoon salt
- 1/4 cup water
- 1/8 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon pepper
- 1/4 cup butter cubed
- 1 large sweet onion chopped
- 1 cup shredded gruyere or swiss cheese
- 4 garlic cloves chopped
- minced fresh chives optional
- 1/3 cup half-and-half cream
- 3 pounds yukon gold potatoes (about 11 medium) peeled and thinly sliced
- 1 cup shredded monterey jack or cheddar cheese
- Carbohydrate 4.70420466082838 g
- Cholesterol 165.967708348374 mg
- Fat 35.4503161968072 g
- Fiber 0.368430389243498 g
- Protein 38.8180896159308 g
- Saturated Fat 11.7244245227346 g
- Serving Size 1 1 servings (1/2 cup each). (365g)
- Sodium 208.776616532319 mg
- Sugar 4.33577427158488 g
- Trans Fat 2.95758841384778 g
- Calories 502 calories
Preheat oven to 400degrees. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes., In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted., Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives.
