Scalloped Potatoes

Oxmoor House
Layers of tender potato are cushioned by a rich cream sauce and covered with provolone cheese.
8 servings


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1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/3 cup chopped green bell pepper
2 green onions, chopped
1 (2-ounce) jar diced pimiento, drained
3/4 teaspoon salt
1/4 teaspoon ground white pepper
4 medium-size baking potatoes, peeled and thinly sliced (about 2 1/2 pounds)
2 cups (8 ounces) shredded provolone cheese
1/3 cup French breadcrumbs (homemade)


Melt butter in a medium saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat whisking constantly, until sauce is thickened and bubbly. Stir in green pepper and next 4 ingredients.

Layer half of potatoes in a lightly greased 13" x 9" baking dish. Spoon half of sauce over potatoes; top with half of cheese. Repeat procedure with remaining potato slices, sauce, and cheese.

Bake, covered, at 425° for 30 minutes. Uncover and sprinkle with breadcrumbs. Bake 15 more minutes or until golden.

Created date

August 2009