Quick and Easy Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes is almost identical to mac n' cheese recipes. The main difference being potatoes and chicken broth! You can totally use vegetable broth to create a vegetarian version.
Servings 8
Calories 453kcal
Cost $8
Ingredients
- 3 Lbs Yukan or Red Potatoes
- ¼ Cup Butter
- 1 Small Onion, Diced
- 2 Tbsp Minced Garlic
- ¼ Cup Gluten Free Flour or regular flour
- 2 Cups Chicken Broth or vegetable broth
- 1 Cup Light Cream
- 2 Cups Shredded Cheddar Cheese
- 1 Tbsp Dijon Mustard or Dried Mustard
- 2 Tsp Paprika
- Salt and Pepper to taste
Instructions
- Wash potatoes of debris, pat dry. Preheat oven to 375 degrees.
- Slice potatoes in ¼ inch rounds or small chucks.
- Parboil potatoes for 4 minutes. Do not over boil. Drain and set aside.
- Preheat saucepan to medium heat. Add butter, melt to cover the bottom of the pan.
- Add onion and garlic and saute until soft. About 4-5 minutes.
- Slowing wisk in flour, ensuring all lumps are smoothed out.
- Stir and cook until lightly golden brown in color to create a roux, approx 4-6 minutes.
- Add broth slowly while whisking to blend.
- Slowly stir in light cream. Stir constantly until cream sauce forms, about 5 minutes.
- Add half the cheese and stir in. Stir in the remaining cheese, mustard, paprika, salt, and pepper. Stir until creamy.
- Butter casserole pan
- Layer in the potatoes and sauce mixture to ensure potatoes are covered in the sauce. Bake 40-45 minutes uncovered
Notes
Garnish Ideas: chives, parsley, shredded parmesan, crumbles bacon, or additional cheddar.
Nutrition
Calories: 453kcal