Cheesy Scalloped Potatoes
Editor's Note: What can be tastier than a cheesy dish for dinner? This Cheesy Scalloped Potatoes recipe is comfort food at its finest, as it includes potatoes, cheese, and even gluten-free ham. Chives and parsley will give this easy gluten-free recipe a flavor profile that your entire family will love. You can serve these Cheesy Scalloped Potatoes as a side dish, or make it the entree. Just serve your favorite steamed vegetables with this dish, and you have a complete and delicious meal. This recipe is perfect for anyone who needs to multi-task; while the dish bakes, you can tackle a few household chores or even just relax with a good book.
Potatoes are a great value-especially when you buy them in large-quantity bags. The cost of this entire recipe is about $3.50. That makes each serving less than $0.60 each. The captivating aroma of these potatoes baking will bring the whole family to the dinner table the first time you call.
OccasionCasual Dinner Party
Recipe CourseMain Course, Side Dish
Taste and TextureButtery, Cheesy, Creamy, Rich, Savory
Type of DishGratin
- 1 tablespoon onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 cup butter
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 2 cups milk
- Salt and pepper
- 6 large potatoes such as russet or Yukon gold
- 3/4 cup shredded cheddar cheese
- 1/4 cup diced gluten-free ham
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Preheat oven to 350 degrees F. Grease a 2-quart shallow baking dish. Set aside.
For sauce, in a medium saucepan cook onion, chives, and parsley in butter until tender In a small bowl mix water and cornstarch; stir into onion mixture. Gradually stir in milk. Cook and stir on medium heat until thickened. Cook for 1 more minute. Add salt and pepper to taste.
Alternately layer potatoes, cheese, ham, and sauce in the prepared baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for 1 hour more.
Special Health Benefits
Whether you prefer red potatoes, Yukon gold, or russets, humble potatoes pack a great deal of nutrition. They are high in potassium and vitamin C.
2011 Carol Field Dahlstrom, Inc.
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