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(2.55 out of 5)
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Scalloped Potatoes with Cheese Sauce - If you love your scalloped potatoes, quick, easy and cheesy, then this is the recipe you have been looking for! Freash, garden potatoes and a creamy cheese sauce baked together, for a simple satisfying comfort food. Great for potlucks, as every one loves healthy potatoes.
Prep Time: 10 mins |
Ingredients to make Scalloped Potatoes with Cheese Sauce
2 cups water
2 teaspoons salt, optional
2 pounds potatoes, 5 cups, pared and thinly sliced
1 1/2 cups sliced onion
5 medium carrots, 2 cups, pared, diagonally sliced
CHEESE SAUCE:
3 Tablespoons butter
2 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash cayenne 1 1/2 cups milk
1 1/2 cups grated sharp cheddar cheese
Directions to make Scalloped Potatoes with Cheese Sauce
Step 1:In large saucepan, bring water and salt to a boil. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain
Step 2:Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute. Remove from heat; stir in milk and blend well. Bring mixture to boil over medium heat, stirring until thick and smooth. Add 1 cup cheese; stir until melted.
Step 3:Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 minutes. Foil may be removed for last 10 minutes to brown top.
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Email This Recipe
Print This Recipe
Read 3 reviews of this recipe
<< Previous Recipe
Grilled Sweet French Fries
Grilled Sweet French Fries
Next Recipe >>
Easy Scalloped Potatoes
Easy Scalloped Potatoes
Just tried the recipe tonight. It was very delicious and has made it to my recipe book.
I did make a few changes. First I opted out of the carrots. Second, I increased the cheese to 2 cups (we like cheese). When I make it again I’m going to salt the potatoes a little bit after I put them in the cassarole dish, found they needed a bit more salt once done.
I did’t find that the cheese sauce thickened as it was cooking, so I ended up having to add some corn starch to get it going. It could also have been my fault I may not have cooked the butter and flour long enough together, we’ll see next time.
Overall, great taste. Definitely a keeper!!
On the spur of the moment, I searched the web for an easy scalloped potatoes recipe, and found this one! I made some slight changes. For the cheesy sauce, I put equal parts of flour to butter (the basis of a classic roux), which thickened up the sauce nicely. In addition, I replaced the cayenne pepper by about 1/8 to 1/4 teaspoon of curry powder. I wasn’t worried about cooking the vegetables for too long… they broke up in the casserole a bit, but the texture was fine. Finishing off the casserole, after the two layers of vegetables, the two layers of cheese sauce, and the extra 1/2 cup of grated cheese over the top, I added about a 1/2 cup of bread crumbs sprinkled over the top to give the topping a nice crisp (a minute or so under the broiler gets it nicely brown once it is ready). It was a delicious and easy addition to our supper, and will be used again and again.