Cheesy Scalloped Potatoes

Make classic scalloped potatoes extra creamy with cheese. We love scalloped potatoes, but this time I decided to make it a little different. Nothing like bringing together melty PHILLY Cheese, grated Parmesan and thinly-sliced red potatoes in this creamy, cheesy dish the whole family is sure to love.

I was lucky to get one picture of these potatoes before they dived in. 

They were a big hit. I hope you enjoy them as much as we did. left overs were great reheated.

Recipe                                                                              Print

Creamy Scalloped Potatoes

Ingredients:

¼ cup butter

1 small onion, finely chopped

¼ cup flour

1 can (14-½ oz) fat-free reduced sodium chicken broth

1 pkg. (8 oz) Kraft Shredded Italian 5 Cheese with Philadelphia Cream Cheese

¼ tsp. Black pepper

2 - ½ pounds red potatoes or regular potatoes, thinly sliced

2 tbsp. Grated parmesan cheese

1 green onion sliced

Directions:

1. Heat oven to 375 degrees F

2. Melt butter in a large nonstick pan on medium heat. Add onions, cook for 8 min. Or until tender, stirring frequently.

3. Blend in flour, cook and stir for 1 min. Gradually stir in broth; cook for 5 min. Or until thickened. 

4. Add 1 cup shredded cheese and pepper; cook and stir for 1 min or until cheese is melted. Remove from heat.

5. Spray a 2 qt. Casserole with cooking spray. 

6. Layer potatoes alternately with cheese sauce, ending with sauce.

7. Top with remaining shredded cheese and Parmesan; cover

8. Bake for 1-½ hours. Remove foil and bake for an additional 15 minutes. 

9. Sprinkle with green onions.

The post Cheesy Scalloped Potatoes first appeared on Eclectic Red Barn.