Cheesey scalloped potatoes are the perfect side for any occasion. You could eat them with pretty much any type of protein, so the options really are endless. Make a double batch if you want to continue to enjoy the potatoes the next day, because the first batch will be gone before you know it!
Let's Get Started…
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 tbsp all-purpose flour
- 1 3/4 cups skim milk
- 1/4 cup heavy cream
- 2 cloves garlic
- 3 cups shredded cheddar cheese, divided
- 1/3 cup chives, snipped
- 1 tsp nutmeg
- 6 medium potatoes, thinly sliced
- Cooked bacon, chopped
- Preheat the oven to 350 º (F). Melt the butter and olive oil in a medium saucepan over medium heat, then add the diced onion and cook until soft. Stir in the garlic and cook another minute or so.
- Mix the flour thoroughly into the onions and add the milk, heavy cream and stir over medium heat until it began to bubble and thicken. Remove it from the heat and mix in 2 cups of the grated cheese. Set aside.
- Spray a 11 x 13″ baking dish with Pam butter spray. Begin layering the casserole with a single layer of potato slices, then the snipped chives, some nutmeg, then some of the sauce. Continue to layer until the potatoes are used and the sauce is gone.
- Sprinkle the top with the remaining cup of cheese and another sprinkling of chives and nutmeg. Bake for 60 minutes until brown and bubbly.
Finished!
Note: I'm pretty sure every one can agree that scallop potatoes in general are a huge hit at the dinner table whenever they show up on the menu. Often times, our family spends time battling each other for the last bits that are stuck to the pan, that's how yummy they are. With that said, sometimes I like to avoid the competition by portioning the scallop potatoes into a cupcake pan.
Happy Cooking & Enjoy!
Article Source: Recipes Just 4 U
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