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Escalloped Potatoes

 
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651

Easy and tasty.

Yield

8

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

6 cups potatoes
raw, thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
1 x cayenne pepper
*
1 cup velveeta cheese
grated
*
¾ cup green bell peppers
mixed with pimentos, grated

Directions

In a saucepan, melt butter, then blend in flour.

Cook over moderate heat and slowly stir in milk.

Season with salt and cayenne.

Continue cooking until sauce is smooth and boiling.

Reduce heat and add cheese, stirring, until cheese is blended.

Add green pepper/pimento mixture, stir, and remove from heat.

Grease a baking dish and fill with alternate layers of potatoes and sauce.

Bake in moderate oven, 350℉ (180℃)., until potatos are done, about 1½ to 2 hours.

Potatoes may be turned with a spoon to ensure even cooking.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 13441% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 400mg 17%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 26%
Calcium 8% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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