cheesy scalloped potatoes
Slice the potatoes into about 1/8 inch slices and put into pot of cold water while doing other things.
In saucepan, melt butter and add minced onions. Cook until soft.
At this point, pour onions & butter into Ninja single serving cup & blend with some of the milk to get the onions to a pureed state.
Return to saucepan, add flour and make a roux. Add bay leaf and add remaining milk slowly while stirring and heat over medium heat until thickened (won't be very thick). Add Parmesan cheese and add paprika to sauce mixture and stir til melted.
Remove potatoes from cold water and dry on paper towels just enough to stop dripping.
Spoon some onion/milk/cheese mixture into bottom of buttered 13x9 baking dish.
Put down a layer of potatoes, season lightly with salt and pepper or McCormick's Coarse Grind Pepper Seasoning, then spoon some onion/milk/cheese mixture over that. Repeat and finish with onion/milk/cheese mixture.
Top with 1/2 cup of cheddar or Velveeta and parsley.
Cover with aluminum foil and bake at 350 for 40 minutes, then uncover and bake for 20-30 minutes. Definitely sets up thicker as it cools.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 55 | ||
Calories from Fat: 39 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 31.1mg | 1 % | |
Potassium 13.8mg | 0 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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