Mom's Scalloped Potatoes
Recipe: #13366
July 26, 2014
Categories: Side Dishes, Potatoes, Birthday, Brunch, Christmas, Easter, Fathers Day Mothers Day, Potluck, Romantic Dinner, Sunday Dinner, Oven Bake, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Pure comfort food! This is Mom's recipe, except I added nutmeg and that I prefer it with the lesser amount of cheese, Mom used 16 ounces."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (310.1 g)
- Calories 324.1
- Total Fat - 14.5 g
- Saturated Fat - 8.9 g
- Cholesterol - 42.8 mg
- Sodium - 912.9 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 4 g
- Sugars - 7.2 g
- Protein - 15.3 g
- Calcium - 430.8 mg
- Iron - 1 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Peel and slice potatoes, boil for 15-20 minutes or until tender, drain.
Step 2
Meanwhile, preheat oven to 350 degrees and grease 9x13 pan.
Step 3
To make sauce, melt butter in saucepan over medium heat, stir in flour, salt and nutmeg. Cook until slightly browned. Add milk, a little at a time, whisking continually until thickened. Remove from heat.
Step 4
Cover bottom of pan with half the potato slices, half the cheese, and half the sauce. Repeat.
Step 5
Bake for about 35 minutes or until done.
Tips
No special items needed.
2 Reviews
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