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Cheesy Scalloped Potatoes for One

Course Side Dish
Cuisine American
Keyword au gratin potatoes, cheesy potatoes, scalloped potatoes, side dish for one
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 serving
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

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.