Cheesy Scalloped Potatoes recipe
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Cheesy Scalloped Potatoes

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Servings: 4 servings
Total Time (median): 1 : 02 Active Time: 0 : 20

US/Metric: [convert to metric]

Ingredients


Preparation

Preheat oven to 350 degrees. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.


Cuisine: Uncategorized Main Ingredient: Potato

Tags: Emeril, Cheese, Butter, Onion, Potato, Milk, Dinner, Summer, Sour [edit]

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Cheesy Scalloped Potatoes Reviews

100% would make "Cheesy Scalloped Potatoes" again.

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This is so good. We used extra shrap-cheddar. Not only did we mix it in, but it also was sprikeld in as well. On top, we added bread crumbs (Italian seasoned) and it came pretty good. This was after we took out the onions (I don't like onions).

cocinero777cocinero777 : : 0:45 total time : 0:20 active time :  6w 3d ago


This was REALLY good!! When I make something new, I always ask my hubby if he would eat it again. And if he says yes..Then I know that he really liked it and therefore I can add another great dish to my suppers!! LOL :-) God Bless!! ;-)

Crazy4Travis :  :  15w 1d ago


This Scalloped Potato recipe was quite good, easy to make and delicious! For potato slices that were both even and very thin, I used my mandoline. I used closer to a half cup of onions and let them cook over medium-low heat until very soft and beginning to brown before adding the flour to make the roux. I used a combination of extra-sharp cheddar and Gruyere cheeses. I covered the baking dish tightly with foil sprayed with nonstick cooking spray, to prevent the cheese from sticking, and baked for 30 minutes. When I pulled the dish from the oven, removed the foil, and tested for doneness by inserting a knife, the potatoes were not quite finished. So I returned the dish to the oven and continued to cook, uncoved, until the top was golden brown and bubbly around the edges, about 15 minutes longer. After a 15 minutes rest before serving, the finished dish was great...soft, tender potatoes and great flavor. Next time, for even more flavor, I may add some fresh thyme or sage to the boiling milk.

sgrishkasgrishka : : 1:20 total time : 0:20 active time :  35w 3d ago


I made this as part of a meal for an impromtu dinner party and it went down a treat.

sabzksabzk :  :  36w 3d ago


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