| Carbohydrates | 22.3 g |
| Energy | 310.7 kcal |
| Fats | 19.1 g |
| Fiber | 3 g |
| Protein | 13.6 g |
| Saturated Fats | 11.3 g |
| Sodium | 313.3 mg |
-
Total
82 -
difficulty
Easy
Scalloped Potatoes
This old-fashioned favorite, scalloped potatoes, is rich and aromatic with the combination of fresh boiled potatoes, evaporated milk and grated Parmesan cheese plus a dash of ground black pepper. This is a crowd pleasing recipe! Add chopped ham, red bell pepper and/or diced green chiles to create a new variation on this classic.
Ingredients
Portions: 8
- 3 Tablespoons Butter
- 3 tablespoons all-purpose flour
- 1 Unit CARNATION® Full Cream Evaporated Milk (330ml)
- 1 cup water
- 1/4 teaspoon ground black pepper
- 1 Teaspoon MAGGI® Season-Up All Purpose
- 2 Cups Cheddar Cheese grated
- 2 Tablespoons Escallion thinly sliced
- 2 Pounds Potatoes peeled and thinly sliced
Instructions
- 1.Preheat the oven to 350°F (180°C). Grease a large baking dish.
- 2.In a saucepan, melt the butter and stir in the flour. Allow to cook for 5 minutes, stirring occasionally.
- 3.Whisk in the Evaporate Reduced Fat Milk, water, black pepper and Season-Up All-Purpose.
- 4.Cook sauce on low until smooth and boiling, stirring occasionally. Remove from the heat and add 1 cup of cheese and escallions.
- 5.Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top.
- 6.Bake covered for 30 minutes at 350°F and uncovered for another 30 minutes until potatoes are fork tender.
NOTE:
For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Add a combination of chopped ham, red bell pepper and/or diced green chiles to the potatoes prior to baking. Or, add 1 cup (4 ounces) shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese.
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