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we're makingSimple ingredients, and easy to make ahead! These cheesy scalloped potatoes are delicious!You will need...Yukon gold potatoes Onion Butter Flour Whole milk Heavy cream Sharp cheddar cheese Seasoned salt Salt and pepperIt's amazing!Scalloped potatoes, complete with a creamy bechamel sauce and plenty of cheese. Yum!Create your bechamel sauce with milk, heavy cream, butter, flour, cheese, seasoned salt, and pepper.Pour half of the bechamel sauce over sliced potatoes and onions in a baking dish.Top it off with more potatoes and onions, then the remaining sauce.Bake at 350 degrees Fahrenheit for 1 hour, covered in foil. Then add more cheese, and bake another 10 minutes.Serve as a perfect side dish for the holidays! Cheesy scalloped potatoes are the best!Try our other holiday sides!Sweet potato casseroleGreen bean casseroleGarlic mashed potatoesTry more of my recipes at...How do you make Paula Deen's scalloped potatoes?Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.. Arrange one-third of potato slices in bottom of prepared pan. Sprinkle potatoes with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup each Parmesan and Cheddar. ... . Bake until potatoes are tender and top is golden brown, about 1 hour.. Why won't my scalloped potatoes get soft?If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream. If you have a lot of very acidic tomatoes in a paella, the rice may never soften.
Why does cream curdle in scalloped potatoes?The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
How do you keep cream from curdling in scalloped potatoes?The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...
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Scalloped potatoes with heavy cream and cheddar cheese
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