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5 from 3 votes

Scalloped Potatoes With Cheddar

Scalloped Potatoes With Cheddar
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Servings: 6
Author: Lyubomira from CookingLSL

Ingredients

  • 2 pounds potatoes (I used yellow), peeled, washed and sliced into 1/8 inch rounds
  • 1 cup grated cheddar cheese (I used Kraft Natural Cheese Sharp Cheddar)
  • 2 tbsp butter
  • 1 shallot , chopped
  • 2 garlic cloves , pressed
  • 2 tbsp whole wheat flour
  • 1/2 cup chicken or vegetable stock
  • 1 1/4 cups milk (2%)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp fresh thyme and more for garnishing

Instructions

  • Preheat oven to 400F.
  • Grease a 9x9 inch baking dish and set aside.
  • In a medium skillet melt butter over medium heat. Add shallot and cook for 3-4 minutes, stirring frequently. Be careful not to burn it. Add garlic and cook for 1 minute.
  • In a small bowl mix together whole wheat flour and 2-3 tbsp chicken stock. Add the mixture to the cooked shallot. Cook for 1-2 minutes, stirring frequently. Add the remaining stock, milk, salt, pepper and thyme. Bring to a boil and cook for 2 more minutes, or until it thickens a little, stirring frequently. Remove from heat.
  • Arrange 1/2 of the potatoes covering the bottom of the baking dish. Pour 1/2 of the sauce over them. Sprinkle 1/2 cup of cheddar cheese. Arrange the remaining potatoes on top. Pour the rest of the sauce. Sprinkle the rest of the cheese.
  • Cover with aluminum foil. Bake for 30 minutes. Remove the foil and bake for 25-30 minutes until bubbly and the potatoes are cooked through. Garnish with some fresh thyme. Serve.

Video

Nutrition

Calories: 248kcal | Carbohydrates: 25g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 410mg | Potassium: 753mg | Fiber: 4g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 18.1mg | Calcium: 240mg | Iron: 5.2mg