Cheesy Scalloped Potatoes for One
Be the first to rate it
Thin Yukon Gold slices baked in a creamy cheddar sauce until tender and bubbly.
Ingredients
- 1 medium Yukon Gold potato peeled and sliced ¼-inch thick
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ½ cup milk
- ½ cup plus 2 tablespoons grated cheddar divided
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarse black pepper
Equipment
- saucepan
- whisk
- baking sheet
Directions
- Heat the oven to 375°F. Butter a 5-inch square baking dish and layer the potato slices in it.
- Melt the butter in a 1-quart saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
- Slowly whisk in the milk and cook for about 2 minutes, until smooth and thick.
- Stir in ½ cup of the cheddar, the salt, and the pepper until melted. Pour the sauce over the potatoes.
- Set the dish on a baking sheet and bake for 25 minutes. Sprinkle the last 2 tablespoons of cheddar on top and bake 20 minutes more, until the potatoes are tender and the cheese bubbles. Let it cool a few minutes.
Nutrition
Serving: 366g | Calories: 605kcal | Carbohydrates: 41g | Protein: 24g | Fat: 39g | Saturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 113mg | Sodium: 909mg | Potassium: 868mg | Fiber: 3.4g | Sugar: 7.8g | Vitamin A: 1434IU | Vitamin C: 30mg | Calcium: 663mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); Yukon Gold potato counted as raw potato (a small one 150 g), ½ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.