Scalloped Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

4 cups thinly sliced potatoes (Yukon Gold or Russet; about 2 pounds give or take)

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 1/2 cups grated sharp cheddar cheese (divided)

paprika

Directions

Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).

In a small sauce pan, melt butter and stir in flour.

Whisk in the milk very slowly and season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in 1 cup of the cheddar cheese.

Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.

Nutrition

• Serving Size: 1 /6 of the recipe
• Calories: 337 kcal
• Total Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Cholesterol: 51 mg
• Sodium: 650 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 12 g