Easy Scalloped Potatoes
- 10 to 12 medium (about 5 pounds) potatoes
- 1½ cups shredded Cheddar cheese
- ½ cup diced onions
- 4 tablespoons butter
- ½ cup flour
- Salt and pepper, divided
- 4 cups milk
- ½ cup freshly grated Parmesan cheese
Protein: 13 g
Carbohydrate: 33 g
Fiber: 5 g
Total Fat: 12 g
Saturated fat: 7 g
Cholesterol: 33 mg
Calcium: 220% DV
Sodium: 244 mg
Preheat oven to 350°F. Coat 13x9-inch pan or casserole dish with nonstick spray.
Thinly slice potatoes (1/8-inch) and spread one third in bottom of pan. Divide cheese, onions, butter and flour into about three portions. Sprinkle potatoes with a portion of cheese, onions, flour and salt and pepper. Put dots of butter over layer. Repeat remaining layers; cover with milk.
Bake covered with lid or foil for 1 hour. Remove cover; sprinkle with Parmesan and return to oven for 15 minutes or until tender and top is brown. Cool about 15 minutes before serving.
Note: Gruyere or Swiss cheese may be substituted for Cheddar to vary the flavor.
Nutrition information calculated with 1% milk