Thanksgiving Potatoes, Four Ways: Cynthia’s Cheesy Potatoes

Cheesy Scalloped Potatoes

Expertise: Intermediate
Ease: Intermediate
Customizing: I’ve made this recipe a few times, altering it slightly. The last time I made it I didn’t use carrots, reduced the amount of cheese (its really cheesy), and used marble rather than cheddar cheese.
Repeatability: Its a giant dish! You’ll have cheesy potatoes as leftovers for a couple days.

This recipe came from Kraft Canada

prep time – 30 min   total time – 1 hr 30 min       makes – 12 servings, 1/2 cup (125 mL) each

Ingredients:

  • 2 lb. (900 g) Yukon gold potatoes (about 6), peeled, thinly sliced
  • 4 carrots, cut diagonally into thin slices
  • 2 onions, sliced, separated into rings
  • 3 Tbsp. butter
  • 2 Tbsp.  flour
  • 1 tsp.  salt
  • 1/2 tsp.  black pepper
  • 1/4 tsp. cayenne pepper
  • 1-1/2 cups  milk
  • 1-1/2 cups shredded Cracker Barrel Old Cheddar Cheese

Directions:

HEAT oven to 375°F.
COOK vegetables in boiling water in large saucepan 8 to 10 min. or until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 min. Gradually stir in milk until well blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 min. or until melted, stirring constantly.
DRAIN vegetable mixture; spoon half into 13×9-inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover
BAKE 45 min. to 1 hour or until vegetable mixture is heated through, uncovering after 30 min.
spotatoes

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