Scalloped Potatoes with Cheese Sauce
Recipe submitted by: Firehouse Chef
Recipe filed under: Baked, Boiled, Buffet, Easy Potato Recipe, Main Course, New Potato Recipe, Side Dish, Supper
(2.60 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 Cook Time: 30 mins Servings: 6 Main Ingredient: Potatoes, Cheese Difficulty Level: 2 |
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.
Image Source: adria.richard
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Email This Recipe
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Find These Ingredients on Sale Read 1 review 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!!