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Scalloped Potatoes

southern.chef's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Diced pimiento 2 Ounce, drained (1 Jar)
  Potatoes 4 Medium, peeled and sliced 1/8 inch thick
  Onions 2 Small, thinly sliced and separated into rings
  Shredded cheddar cheese 8 Ounce (2 Cup)

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, and pimiento.
Spoon 1/4 cup white sauce into a greased 12 x 8 x 2 inch baking dish.
Top with half each of potatoes, onions, remaining sauce, and cheese.
Repeat layers, using remaining potatoes, onions, and sauce.
Cover and bake at 350° for 55 to 60 minutes or until tender.
Sprinkle with remaining cheese, and bake an additional 5 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2329 Calories from Fat 1191

% Daily Value*

Total Fat 134 g206.8%

Saturated Fat 86.3 g431.4%

Trans Fat 0 g

Cholesterol 409.1 mg136.4%

Sodium 3765.8 mg156.9%

Total Carbohydrates 202 g67.3%

Dietary Fiber 21.3 g85.4%

Sugars 41 g

Protein 84 g168.5%

Vitamin A 102.5% Vitamin C 258.4%

Calcium 229.6% Iron 43.8%

*Based on a 2000 Calorie diet

Scalloped Potatoes Recipe