You are here

Scalloped Potatoes

  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Chopped green bell pepper 1⁄3 Cup (5.33 tbs)
  Green onions 2 , chopped
  Diced pimiento 2 Ounce, drained (1 Jar, 2 Ounce)
  Salt 3⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Baking potatoes 2 1⁄2 Pound, peeled, thinly sliced (4 Medium-Size)
  Shredded provolone cheese 8 Ounce (2 Cup)
  French breadcrumbs 1⁄3 Cup (5.33 tbs) (Homemade)

Melt butter in a medium saucepan over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in milk; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
Stir in green pepper and next 4 ingredients.
Layer half of potatoes in a lightly greased 13" x 9" baking dish.
Spoon half of sauce over potatoes; top with half of cheese.
Repeat procedure with remaining potato slices, sauce, and cheese.
Bake, covered, at 425° for 30 minutes.
Uncover and sprinkle with breadcrumbs.
Bake 15 more minutes or until golden.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2741 Calories from Fat 1088

% Daily Value*

Total Fat 123 g190%

Saturated Fat 76.8 g383.8%

Trans Fat 0 g

Cholesterol 322.7 mg107.6%

Sodium 4338.1 mg180.8%

Total Carbohydrates 309 g103%

Dietary Fiber 19.9 g79.5%

Sugars 37.1 g

Protein 111 g222.7%

Vitamin A 100% Vitamin C 187%

Calcium 245% Iron 90.2%

*Based on a 2000 Calorie diet

Scalloped Potatoes Recipe