Scalloped Potatoes with Cheese Sauce
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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.
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!!
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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.