a serving of ceamy cheesy scalloped potatoes
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5 from 1 vote

Creamy Cheesy Scalloped Potatoes

Creamy Cheesy Scalloped Potatoes, 3 layers of creamy cheesy deliciousness. The best scalloped potatoes ever.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Side Dishes
Cuisine: American
Servings: 6
Calories: 280kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 4 medium potatoes
  • 1 cup grated Fontina cheese 80 grams
  • 3 1/2 tablespoons Parmesan cheese 25 grams
  • FOR THE WHITE SAUCE
  • 3 tablespoons butter 40 grams
  • 3 tablespoons flour 25 grams
  • 1 1/2 cups milk 370 grams
  • 1/2 teaspoon salt 2 grams
  • dash of pepper

Instructions

  • Pre-heat oven to 350° (180° celsius). Lightly butter an 8x6 inch (21x16 centimeter) baking dish.
  • Peel and thinly slice the potatoes.
  • Grate the Fontina (if you can't find Fontina, Gruyere or Gouda can be substituted).
  • In a medium pot melt butter, whisk in flour, whisk until smooth, add milk and continue whisking add salt and pepper and continue whisking until thickened (just until bubbles start to appear) remove from heat. (If too thick add a little milk).
  • In lightly buttered baking dish add a layer of potatoes (1/3 of the potatoes), sprinkle with half the grated cheese and 1/3 of the white sauce, another layer of potatoes, last half grated cheese, 1/3 white sauce, last layer of potatoes, white sauce and sprinkle with the freshly grated Parmesan cheese. Bake covered for 45 minutes, uncover and continue cooking for approximately 30 minutes. Let sit 5-10 minutes before serving. Enjoy!

Nutrition

Calories: 280kcal | Carbohydrates: 23g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 507mg | Potassium: 681mg | Fiber: 3g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 16.2mg | Calcium: 269mg | Iron: 4.8mg