Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Scalloped Potatoes
Watch Full Video
Recipe

11 INGREDIENTS • 10 STEPS • 2HRS

Scalloped Potatoes

Learn how to make these fabulous Scalloped Potatoes that will impress your dinner guest in no time!
Add to plan
logo
Scalloped Potatoes
Save
author_avatar
Cooking with Tovia
Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
Learn how to make these fabulous Scalloped Potatoes that will impress your dinner guest in no time!
2HRS
Total Time
$2.29
Cost Per Serving
Ingredients
Servings
6
US / Metric
Butter
1/3 cup
Whole Milk
1 1/2 cups
Whole Milk
or Skim Milk
Cayenne Pepper
1/4 tsp
Cayenne Pepper
optional
Garlic Powder
1 Tbsp
McCormick® Garlic Powder
Egg
2
Eggs, beaten
Russet Potato
3.5 lb
Russet Potatoes, peeled, thinly sliced
Salt
to taste
Onion
2
Medium Onions, thinly sliced
Butter
1/2 cup
Butter, room temperature
Nutrition Per Serving
VIEW ALL
Calories
744
Fat
42.2 g
Protein
24.3 g
Carbs
67.7 g
Add to plan
logo
Scalloped Potatoes
Save
author_avatar
Cooking with Tovia
Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
Cooking InstructionsHide images
step 1
In a sauce pan over medium heat, melt the Butter (1/3 cup).
step 2
Add in All-Purpose Flour (1/4 cup) and stir continuously to avoid any clumps forming. Add in Whole Milk (1 1/2 cups), Cayenne Pepper (1/4 tsp), McCormick® Garlic Powder (1 Tbsp) and bring to a light boil.
step 3
In a small bowl beat Eggs (2) and slowly spoon in some of the béchamel and quickly beat the mixtures to avoid the eggs scrambling. Do this a few times until you have added around 3/4 cup of the sauce to the eggs.
step 4
With your heat set to medium, add in the egg mixture and continuously stir the sauce as it thickens up. Add Shredded Mozzarella Cheese (1/4 cup) and stir. Turn off the heat.
step 5
In a large baking tray layer the bottom with Russet Potatoes (1.8 lb). Season with Salt (to taste) and layer with Onions (2).
step 6
Pour half of the béchamel mixture over. Divide some Butter (1/4 cup) into small knobs over the sauce and then layer with Shredded Mozzarella Cheese (2 cups).
step 7
Add another layer of Russet Potatoes (1.8 lb) and season again with Salt (to taste). Add more knobs of Butter (1/4 cup) throughout the top, cover with Shredded Mozzarella Cheese (2 cups) and last spread the remaining béchamel sauce over the top.
step 8
Preheat your oven to 400 degrees F (200 degrees C).
step 9
Bake in your preheated oven for 1 hour and a half.
step 10
Remove from the oven and let it cool for 15 minutes before serving. Enjoy!
Watch Full Video
Tags
American
Shellfish-Free
Vegetarian
Side Dish
0 Saved
top