Description
Creamy cheddar sauce blankets thinly sliced red potatoes, baked to perfection with a crispy breadcrumb topping. A comforting side for any occasion.
Ingredients
Units
Scale
- 1 lbs (454 g) small red potatoes
- 1 small onion
- 1 clove garlic
- 2 tbsp butter
- 2 tbsp gluten free flour
- 1.25 cups (296 ml) milk
- 1 cup (237 ml) shredded sharp white cheddar
- 0.25 cups (59 ml) shredded parmesan
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp Italian seasoning
- 2 tbsp melted butter
- 0.5 cups (118 ml) gluten free bread crumbs
- 0.5 tsp Italian seasoning
Instructions
- Preheat oven to 400°F (204°C).
- In a small saucepan, melt butter over medium heat and blend in flour; let the mixture brown for about 2 minutes, stirring continuously. Slowly pour in milk and whisk as the mixture thickens. Add cheddar, parmesan, and seasonings. Continue to stir the mixture as it thickens.
- Place half of the sliced potatoes, sliced onion, and minced garlic in a lightly greased large cast iron skillet or one-quart casserole dish.
- Pour half of the cheese sauce over the potatoes.
- Repeat with the second layer of potatoes and cheese sauce.
- In a small bowl, combine melted butter, bread crumbs, and Italian seasoning; sprinkle over the scalloped potatoes.
- Bake for 40 minutes.
Notes
- For extra creamy sauce, use whole milk instead of reduced-fat milk.
- To prevent soggy potatoes, ensure the potatoes are thinly sliced and well-drained before layering.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 8
- Cholesterol: 20