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Receta Cheesy Scalloped Potatos
by Kelly Christensen

Cheesy Scalloped Potatos

Recipe Source: This fantastic recipe is from Amanda Rettke, the creator of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside. Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life: beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchen, and Parade, to name a few.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 4 russet potatoes, peeled and sliced into ¼-inch slices (approx. 2 pounds)
  • 1 yellow onion, sliced into rings
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 2 cups whole milk, room temperature
  • 1 ½ cups mild cheddar cheese, shredded
  • salt and pepper to taste
  • https://iambaker.net/scalloped-potatoes/

Direcciones

  1. Preheat oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
  2. Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
  3. In a medium-sized saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until the mixture has thickened.
  4. Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds.
  5. Pour the cheese sauce over the potatoes, and cover the dish with aluminum foil.
  6. Bake for 85-90 minutes, or until the potatoes are tender.
  7. For a crisp topping, change the oven setting to broil after the potatoes are baked. Broil until golden brown.
  8. Season with salt and pepper to taste and serve.