Ingredients
-
3
-
2
-
2 1/2
-
6
-
1
-
1
-
1
-
1/2
-
1/4
-
1
-
-
-
-
-
Directions
Swiss Scalloped Potatoes, OK, so just give me a spoon and put these potatoes in front of me–cheesy, buttery, creamy…this dish has it all., I made this for Easter and I was a little disappointed. Pretty bland. I will make them again with different cheeses., It has been a few years since anyone wrote a review for these potatoes so I thought I’d share my opinion so people continue making this SCRUMPTIOUS dish! Well, I followed the recipe to a T with the exception of the cream cheese used the 8oz whipped with chives which I saw another person substituted as well-it was on sale at the grocery store and I’m cheap so that’s the kind I bought I have every faith that using whatever original recommended cream cheese would have given me almost the exact same product. I found this recipe a few months back and I’ve already made these potatoes 3 or 4 times! I’m starting to lose count because it is turning into one of my go-to dishes. Will be making it for the fam again today and I know they are going to devour it! If your looking to impress make this dish, you won’t be sorry!
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Steps
|
1
Done
|
Melt Butter in a Medium Saucepan; Whisk in Flour. |
|
2
Done
|
Cook 2 or 3 Minutes Without Browning, Stirring Constantly. |
|
3
Done
|
Whisk in Milk. |
|
4
Done
|
Bring to a Boil. |
|
5
Done
|
Reduce Heat, Simmer Gently For 5 Minutes. |
|
6
Done
|
Add Herbed Cheese, Swiss, Cheddar, Garlic, Salt, Pepper and Nutmeg. |
|
7
Done
|
Stir Until Cheese Melts. |
|
8
Done
|
Peel and Slice Potatoes Into 1/4 Inch Slices. |
|
9
Done
|
Layer Potatoes and Sauce Alternately in a Buttered 9 Inch Casserole Dish, Ending With the Sauce. |
|
10
Done
|
Sprinkle With Parmesan. |
