These scalloped potatoes are a delicious side to a multitude of main dishes. This time I served them alongside Pork Tenderloin with Chimichurri (which is delicious, by the way), Green Beans with Honey Cashew Sauce, and a garden salad with homemade Buttermilk Ranch Dressing. I have had this recipe for years; I’m not sure where I got it originally but it must have been from a newspaper or something similar, since it has nutrition information. Since onions, potatoes, and cheddar cheese are ingredients I always have on-hand, this dish can come together without a trip to the store. It’s delicious! Hope you enjoy!
submitted by Erin ~ thesisterscafe.com
3 Tb butter
1 small onion, minced
3 Tb flour
1 tsp salt
1 ½ c. milk
¼ lb sharp cheddar cheese, shredded (1 cup)
5 medium-sized potatoes (about 2 lbs), peeled and thinly sliced
¼ tsp paprika
About 1 ½ hours before serving, preheat oven to 375°. In 2-quart saucepan over medium heat, in hot butter, cook onion until tender, about 5 minutes. Stir in flour and salt until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly. Remove saucepan from heat; stir in ¼ c. shredded cheese. In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top; sprinkle with half of remaining cheese; repeat. Sprinkle with paprika. Bake, covered, 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender. Makes 6 accompaniment servings.
Each serving: About 255 calories, 14 g fat, 28 mg cholesterol, 585 mg sodium.