Homemade Scalloped Potatoes
Scalloped potatoes are the perfect side dish for even the fanciest of entrees!
Ingredients
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 tsp salt, divided
- ½ tsp freshly ground pepper, divided
- 1 ½ cups milk (I used 2%)
- ½ cup cheddar cheese, freshly shredded
- 1 tsp powdered mustard
- ½ tsp paprika
- 2 lbs red potatoes, peeled and thinly sliced
- 1 cup sweet onion, thinly sliced
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat the oven to 350 F. Spray a 2-quart baking dish with cooking spray
- Make the bechamel sauce: in a medium-sized saucepan, melt the butter over medium-high heat. Add the flour and cook it for about 1 minute
- Whisk in the milk dissolving all lumps that may form. Simmer the sauce until thick, about 2 minutes. Season with paprika, powdered mustard, one teaspoon of salt, and ¼ teaspoon of pepper.
- Remove from heat and add the shredded cheddar. Mix until melted and well combined
- Place half the sliced potatoes in the bottom of the baking dish. Season with salt and pepper
- Next, add half the sliced onions
- Pour half of the sauce over the onions and potatoes. Repeat the layers with the remaining potatoes, onions, and sauce. Season with a little salt in between layers
- Finish by sprinkling the Parmesan cheese evenly on top. Bake, covered with foil, for about 50 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is nicely browned and the potatoes tender
Nutrition
Calories: 178kcalCarbohydrates: 21.5gProtein: 6.4gFat: 7.9g