Recipes Easy Scalloped Potatoes ()

Number of Servings

    2½ pounds Yukon Gold potatoes, cut into ¼-inch slices

    3 tablespoons extra-virgin olive oil, divided

    1 small onion, finely chopped (about 1 cup)

    3 tablespoons all-purpose flour

    ½ teaspoon salt

    ¼ teaspoon white or black pepper

    2½ cups low-fat milk

    1 cup shredded sharp yellow Cheddar cheese, divided

    2 teaspoons fresh thyme


Preheat oven to 425°F. Toss potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans, until tender and beginning to brown, 20 to 25 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring for 1 minute. Add milk; cook, stirring and scraping the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat. When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with ½ cup cheese. Add the remaining potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes.

Nutrition Information

210 calories; 9 g fat; 2 g fiber; 26 g carbohydrates; 7 g protein; 14 mg cholesterol; 223 mg sodium