Cheesy Scalloped Potato Gratin
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 lbs. medium potatoes (red yukon gold, russet), peeled2 tablespoons unsalted butter1/2 cup chopped onion3 tablespoons all-purpose flour2 cups milk (i used skim)1 teaspoon dry mustardpinch cayenne pepper1/2 teaspoon salt2 cups (8 oz.) sargentoâ® fine cut shredded colby-jack cheese, di
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (151g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 350 degrees F. Cut potatoes into 1/4-inch thick slices and set aside. In a medium saucepan over medium heat, melt butter. Add onion and cook for 5 minutes, stirring occasionally. Whisk in flour and cook for 1 minute. Whisk in milk, dry mustard, cayenne pepper and salt. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer for 3 minutes or until thickened, stirring frequently. Arrange half of potato slices in a lightly greased 9-inch square glass baking dish or 1-1/2 qt. casserole dish. Spread half of milk mixture over potatoes and top with 1 cup cheese. Repeat layering with remaining potatoes, milk mixture and 1 cup cheese. Bake for 1 hour, or until sauce is bubbly and potatoes are tender. Sprinkle with fresh parsley and a little cayenne pepper or paprika. Enjoy!
