Cheesy Scalloped Potatoes
  • 1½ lbs potatoes, thinly sliced (peeled or unpeeled)
  • ½ cup onion, chopped
  • 1 clove garlic, finely chopped or minced
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cups milk
  • ½ cup shredded cheddar cheese
  • Salt and pepper to adjust seasoning if needed
  1. Conventional method:
  2. Warm olive oil in sauce pan. Add onion and garlic and saute for 1 to 2 minutes, until fragrant.
  3. Sprinkle flour into pan over onion and garlic. Stir to coat vegetables and keep from sticking to the bottom of the pan.
  4. When flour is browned a little to make the rue, add milk and mix with whisk to eliminate lumps.
  5. Add cheese, salt and pepper.
  6. Place one layer of potatoes in a pre-buttered baking dish. Pour a portion of the cheese sauce over the potatoes, and continue until all potatoes and cheese sauce is used, ending with cheese sauce covering the last layer of potatoes.
  7. Cook covered in 375 degree oven for 45 minutes. Remove cover and cook another 10-15 minutes to brown the top layer.
  8. Crockpot method:
  9. Place potatoes in crockpot
  10. Mix cheese, onion, and garlic and layer over potatoes
  11. Cut up butter and put on top of potatoes and cheese
  12. Sprinkle flour and add milk to crockpot.
  13. Cover and cook on high for four hours. Remove lid last ½ hour if sauce looks too watery.
Nutrition Information
Serving size: 6 Calories: 230 Fat: 10g Saturated fat: 6g Unsaturated fat: 3g Carbohydrates: 28g Sugar: 4g Sodium: 415mg Fiber: 2g Protein: 7g Cholesterol: 30mg
Recipe by Christina's Food And Travel at