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Cheesy Scalloped Potatoes
Created by: Howcan Team
Ingredients
- 4 large potatoes, thinly sliced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
- Melt the butter in a saucepan over medium heat. Stir in the flour until smooth, and cook for about 1 minute.
- Gradually whisk in the milk, and continue cooking and stirring until the mixture thickens.
- Remove from heat, and stir in 1 cup of cheddar cheese until melted. Season with salt and pepper.
- Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese and paprika over the top, and return to the oven, uncovered, for an additional 15 minutes or until the potatoes are tender and the top is golden brown.
- Let it cool for 10 minutes before serving. Enjoy your cheesy scalloped potatoes!
Scalloped potatoes have a rich history dating back to 18th century France, where they were known as "pommes de terre à la dauphinoise." This creamy, indulgent dish made its way to America with European immigrants, becoming a staple in comfort food cuisine. Chefs like Julia Child popularized the dish, and it has since become a beloved side dish at family gatherings and upscale restaurants alike. The best versions of this dish can be found in French bistros and American steakhouses, where chefs expertly layer thinly sliced potatoes with cream, cheese, and seasonings. The key to perfect scalloped potatoes lies in achieving the ideal balance of tender potatoes, creamy sauce, and golden, bubbling cheese on top. For a twist, consider adding caramelized onions or crispy bacon to elevate this classic dish.
80 min
6
320 calories
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