Prairie Breeze Scalloped Potatoes

Scalloped potatoes with Prairie Breeze are simply irresistible!  We take the classic dish that is so savory and creamy to the next level with our 9 month aged cheddar.

4 cups thinly sliced Yukon potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 1/2 cups grated Prairie Breeze Cheddar



Preheat oven to 350 degrees.

In a small sauce pan, melt butter and stir in flour.

Whisk in the milk and season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in 1 cup of the cheddar cheese.

Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work)

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining 1/2 cup of cheddar cheese on top.

Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.


Recipe adapted from The Girl Who Ate Everything

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