Creamy Scalloped Potatoes
Creamy Scalloped Potatoes
- Makes: 6 to 8 servings
- Prep 30 mins
- Bake 1 hr
ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup whipping cream, half-and-half, or light cream
- 1/4 cup grated Parmesan cheese
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- Snipped fresh
chives (optional)
directions
- In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Add whipping cream all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese (mixture will be thick).
- Arrange half the potatoes in overlapping slices along the bottom of a buttered 2-quart shallow casserole or baking dish. Spread half the sauce over the potatoes. Repeat potato and sauce layers.
- Bake, covered, in a 325 degrees oven for 40 minutes. Uncover and bake for 25 to 35 minutes more, until edges are brown and potatoes are tender when pierced with a knife. If desired, sprinkle with snipped chives before serving.
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