Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, scalloped potatoes with cheddar cheese. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Scalloped Potatoes with Cheddar Cheese is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Scalloped Potatoes with Cheddar Cheese is something which I’ve loved my entire life. They are fine and they look wonderful.
Make a flavorful scalloped potato dish or potato gratin with cheddar cheese and a creamy sauce. Briefly cooking the potatoes before baking means less time in the oven and ensures tender, delicious results. A combination of milk and heavy cream makes for a rich sauce.
To begin with this particular recipe, we must prepare a few ingredients. You can have scalloped potatoes with cheddar cheese using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Scalloped Potatoes with Cheddar Cheese:
- Make ready thinly sliced potatoes
- Make ready all-purpose flour
- Get salt
- Prepare 1/8 pepper
- Make ready butter
- Prepare scalded milk
- Take shredded cheddar cheese
These cheesy scalloped potatoes are great at holiday dinners, but they also go great with my turkey meatloaf. I like to start with the white cheddar cheese sauce. White cheddar normally has a bit of a bite to it, but it mellows out really nicely with all of the creamy goodness going on in this sauce. This scalloped potatoes recipe is creamy, cheesy, and irresistibly delicious.
Instructions to make Scalloped Potatoes with Cheddar Cheese:
- In buttered 2 qt. Baking dish. Place a 1/3 layer of potatoes.
- In small dish combine flour, salt, pepper.
- Sprinkle half of flour mixture over Pot. Repeat with another layer.
- Top with remaining Pot. Slices. Dot with butter. Then pour hot milk over Potatoes.
- Cover and bake at 375° for 45 min. Uncover. Sprinkle cheese on top Return to oven and bake uncovered fir another 15 min. Or until Pot.are tender. And cheese has melted. ( I cut my pot. With a mandalin and sprinkled a little parsley on top)
Yet it's made lighter with a few simple tweaks! Shredded cheese: It's important to have a good melty cheese for these. I have always preferred a nice sharp cheddar (not one that has been aged, since those don't melt as well). This hearty dish of scalloped potatoes and ham has just a bit of Cheddar cheese and green peas in a creamy white sauce. Creamy sauce with a mild cheese flavor baked in with ham and peas.
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