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Scalloped Potato Casserole Recipe Video
|White potatoes||8 Medium (Null)|
|Butter||3 Tablespoon (Null)|
|Flour||3 Tablespoon (Null)|
|Milk||2 Cup (32 tbs) (Null)|
|Sour cream||8 Ounce (Null)|
|Shredded cheddar cheese||1 Cup (16 tbs) (Null)|
|Chopped green onions||1 Cup (16 tbs) (Null)|
|Creole seasoning||To Taste (Tonys)|
Calories 440 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 13.7 g68.6%
Trans Fat 0 g
Cholesterol 63.5 mg21.2%
Sodium 197.5 mg8.2%
Total Carbohydrates 52 g17.4%
Dietary Fiber 6.9 g27.4%
Sugars 8.6 g
Protein 13 g25.1%
Vitamin A 40.9% Vitamin C 100.5%
Calcium 30.4% Iron 12.5%
*Based on a 2000 Calorie diet
Peel potatoes and slice in half. Begin to slice in 1/4 inch slices. Potato slices should look like thin half moons. Place in a large bowl of cold water and set aside.
To make the white sauce, melt butter and whisk in flour.
Slowly add milk and stir constantly for 8 minutes.
Stir in the sour cream and blend until smooth.
Turn off the heat and toss in 1 cup shredded cheddar cheese.
Sprinkle in a dash of Tony’s Creole Seasoning (salt & pepper will do if no Tony’s available).
Stir in 1 cup chopped green onions.
Spray a deep casserole dish with canola oil spray.
Drain the potatoes in a colander.
Pour half of the potatoes in the casserole dish.
Pour half of the Sour Cream White Sauce over the potatoes and spread evenly over the potatoes.
Repeat with remaining potatoes and sauce.
Place on a baking sheet and add casserole cover or foil.
Bake covered for 30 minutes.
Then, bake uncovered for 30 minutes.
Remove from oven and let sit for 5-10 minutes.
Add additional cheese and green onions if desired.
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