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A close-up of a serving of Cheesy Scalloped Potatoes with Cream, showing melted, browned cheese and creamy layers.

Cheesy Scalloped Potatoes with Cream

This recipe creates a comforting and indulgent side dish using cream and cheese for a rich flavor. It is designed to be a lower-carb version of classic scalloped potatoes.
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Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 346
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes and Onions
  • 4 russet potatoes peeled and sliced into ¼-inch slices (about 2 pounds)
  • 1 yellow onion sliced into rings
Cheese Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 0.5 teaspoon kosher salt
  • 2 cups whole milk room temperature
  • 1.5 cups mild cheddar cheese shredded
  • to taste salt and pepper

Equipment

  • 8x8-inch casserole dish
  • medium-size saucepan
  • Whisk

Method
 

  1. Preheat oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
  2. Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
  4. Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds.
  5. Pour the cheese sauce over the potatoes, and cover the dish with aluminum foil.
  6. Bake for 85-90 minutes, or until the potatoes are tender.
  7. For a crisp topping, change the oven setting to broil after the potatoes are baked. Broil until golden brown.
  8. Season with salt and pepper to taste and serve.

Nutrition

Calories: 346kcal

Notes

This recipe was adapted for a low-carb lifestyle by using cream and cheese as the base for the sauce. You can adjust the amount of cheese based on your preference.

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