Wonderful Scalloped Potatoes
October 15, 2011
Categories: Comfort Food, Dinner, Main Dish, Casseroles, Side Dishes, Vegetables, Potatoes, British, North American, Pacific Northwest, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Christmas, Easter, Entertaining, Potluck, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Make it from scratch more
"A luscious addition to any meal, especially with ham ! A little time comsumming but worth every minute!!"
- Serving Size: 1 (412.5 g)
- Calories 467.1
- Total Fat - 21.7 g
- Saturated Fat - 13.4 g
- Cholesterol - 63.2 mg
- Sodium - 1007.2 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 5.7 g
- Sugars - 8.9 g
- Protein - 23.1 g
- Calcium - 658.7 mg
- Iron - 1.4 mg
- Vitamin C - 21.4 mg
- Thiamin - 0.2 mg
In a saucepan melt butter over medium heat, add flour, salt, pepper and thyme, cook, stirring for 1 minute
Gradually whisk in milk, cook, whisking constantly until thickened, 5 to 8 minutes; remove from heat and add 1 cup of shredded cheddar, stir to mix well; set aside
Peel or scrub the potatoes well and leave peal on, thinly slice; (I use the slicer on my food processor; makes it quick and uniform slices, I also slice the onions with the food processor).
Layer one third potatoes in an 9 inch x 12 inch buttered glass baking dish; spread with half of the onions, repeat layers, arrange remaining potatoes over top; pour sauce over top; if necessary lift potato onion layers to let the sauce drip through.
Sprinkle the remaining 2 cups shredded cheddar evenly over the top
Cover tightly with foil and bake in 350F degree oven for 1 hour
Uncover and bake for 30 minutes or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving
Tips & Variations
No special items needed.