Scalloped Potatoes
350kcal
Ingredients
Vegetables
- 4 medium Yukon gold potatoes Thinly sliced
- 1 medium White or yellow onion Thinly sliced
Dairy & Fats
- 4 tablespoons Butter For making the sauce
- 2 cups Unsweetened almond milk Other types of milk can also be used
- 1 cup Cheddar cheese Shredded
- 1/2 cup Gruyere cheese Shredded
- 1/2 cup Parmesan cheese Grated
Pantry Staples
- 1/4 cup All purpose flour Can use whole wheat or gluten-free flour
- 1 teaspoon Garlic powder
- 1 teaspoon Salt To taste
- 1/2 teaspoon Freshly ground black pepper To taste
- 1/4 cup Fresh parsley Chopped, for garnish
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Thinly slice the Yukon gold potatoes and onion.
Making the Sauce
- In a saucepan, melt the butter over medium heat. Add the onions and sauté until soft.
- Stir in the flour and cook for a minute, then gradually whisk in the almond milk. Cook until thickened.
- Remove from heat and stir in the cheddar, garlic powder, salt, pepper, gruyere, and parmesan until melted.
Assembly
- Layer the potatoes in a baking dish, pour the cheese sauce over them, and top with parsley.
Baking
- Cover with foil and bake for about 1 hour.
- Remove the foil and bake for an additional 15-30 minutes until the top is golden and bubbling.
- Let it cool slightly before serving.
Nutrition
Serving1gCalories350kcalCarbohydrates40gProtein12gFat18gSaturated Fat10gSodium450mgFiber3gSugar2g
Notes
Let the dish rest for 5 to 10 minutes after baking for better slice retention. It pairs well with roasted meats or fresh green salads. Can be stored in the fridge for up to 4 days.