Creamy scalloped potatoes


Side dish , April 16, 2016
Delicious dish for any kind of meat, very easy to make
16 servings

  • 1 small onion, finely chopped
  • ¼ cup butter
  • ¼ cup flour
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1 pkg. (8 oz.) Shredded Italian Five Cheese , divided
  • ¼ teaspoon black pepper
  • 2-½ lb. potatoes (about 8), thinly sliced
  • 2 Tbsp. Grated Parmesan Cheese
  • 1 green onion, sliced

1) HEAT oven to 375ºF.

COOK onions in butter in large nonstick skillet on medium heat 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.

LAYER potatoes alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover.

BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions.

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