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Scalloped Potatoes


Scalloped potatoes

This scalloped potato recipe is easy and delicious. It's a side dish that goes well with numerous other low sodium recipes.

6 servings: 146 mg. sodium per serving

18 ounces russet potatoes, peeled and sliced thin (1/8 inch pieces)
2 Tablespoons flour
1/2 cup chopped onion
1/2 teaspoon black pepper
1 cup milk (1% fat)
2 Tablespoons unsalted butter
1/8 teaspoon salt
2 ounces grated cheddar cheese

Prep. Instructions

1. Melt butter in milk over low heat. Add salt. Stir to combine. Set aside.
2. Grease an 8 x 8 x 2 inch baking dish.
3. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 350 degrees F.

2. In the greased baking dish, place a layer of half of the sliced potatoes. Sprinkle evenly with 1 Tablespoon flour and half of the onion and pepper. Repeat with second layer.

3. Pour milk mixture over the top. Add enough more milk to barely cover the potatoes.

4. Sprinkle cheese evenly over the top. Bake 50 minutes to 1 hour, or until cheese is browned. Serve. - Copyright © 2023 Judy Reynolds