Creamy Scalloped Potatoes
Recipe from Midwest Living

This layered cheesy potato side dish is always a favorite at family dinners.



by 29  people


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Ingredients
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    2   tablespoons 
    butter
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    2   tablespoons 
    all-purpose flour
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground black pepper
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    1   cup 
    whipping cream, half-and-half, or light cream
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    1/4  cup 
    grated Parmesan cheese
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    2   pounds 
    russet potatoes, peeled and cut into 1/8-inch-thick slices
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    Snipped fresh chives (optional)

Directions
1.
Butter a 2-quart shallow casserole or baking dish; set aside.
For sauce:

1.
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).
2.
Arrange half the potatoes in overlapping slices along the bottom of prepared casserole. Spread half the sauce over the potatoes. Repeat potato and sauce layers.
3.
Bake, covered, in a 325 degrees F 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.
Nutrition information
Per Serving: cal. (kcal) 288, Fat, total (g) 20, chol. (mg) 68, sat. fat (g) 12, carb. (g) 24, fiber (g) 2, pro. (g) 5, vit. A (IU) 728.85, vit. C (mg) 17.12, sodium (mg) 319, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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