Thursday, January 6, 2011

Creamy Scalloped Potatoes

Tonight we had a very simple meal. Italian seasoned chicken breasts, asparagus, and scalloped potatoes. I've always loved my moms scalloped potato recipe but could not get a hold of her in time so I found one of my own! It ended up being delicious, but nothing is ever compares to moms.

The nice thing about these scalloped potatoes is that they don't require that many ingredients and most of the ingredients are the ones most people have laying around their house.

Now, thanks to all that cheese, milk, and butter this side dish is very high in saturated fat. But, each serving size only has about 293 calories. That's a lot if you were having a very heavy meal but since we just paired this rich dish with asparagus and almost plain chicken breasts, we felt a lot better about ourselves!

I definitely recommend this recipe whether you are watching what you're eating or not. It's one of those dishes that makes you feel nice, cozy, and warm inside.
I would also recommend more cheese if you're a cheese lover... like me :)

Creamy Scalloped Potatoes

Serves 5-6
30 minutes prep time
40 minutes cook time 

5 Yukon gold potatoes
1/4 c unsalted butter
1 medium yellow onion, chopped
1/4 c all-purpose flour
2 c milk (I used skim)
1/4 tsp salt
1/4 tsp pepper
1/2 c shredded cheddar
1/4 c shredded cheddar

Preheat oven to 350. Spray casserole dish with cooking spray.

Peel and slice potatoes about 1/4 inch thick. Boil until almost cooked and drain. Set aside to use the pot for the rest of the recipe.

In the same pot,  melt the butter and add the onion to saute. Now, add the flour in 3 to 4 intervals to avoid burning and to also create a thick mixture. I reduced the heat in about half to avoid scorching.

Now, add the milk in several intervals as well, stirring constantly to thicken the mix. Add salt, pepper, and 1/2 cup cheddar cheese and remove from heat. Stir until the cheese is melted.

Pour 1/3 of the sauce in the bottom of your casserole dish then top with half of the potatoes. Then, pour another third of the sauce onto the potatoes. Add the rest of the potatoes. Then add the remaining amount of sauce in the casserole dish.

Top with the rest of the cheddar cheese and bake for about 40 minutes.

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