Emeril's Scalloped Potatoes
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- 1 teaspoon(s) unsalted butter plus 1/4 cup
- 2 1/2 pound(s) red potatoes peeled and sliced 1/4" thick
- 1 1/2 teaspoon(s) salt
- 1 teaspoon(s) freshly ground white pepper
- 2 tablespoon(s) flour plus 2 teaspoons
- 1/2 pound(s) Monterey Jack cheese grated
- 1/2 pound(s) Sharp Cheddar cheese grated
- 2 cup(s) milk
- 1. Preheat oven to 350. Grease a 2 quart backing dish with 1 teaspoon butter.
- 2. Put the potatoes in a large mixing bowl and add the salt and white pepper. Toss
- to season evenly. Arrange a layer of potatoes on the bottom of the prepared
- baking dish and sprinkle with 2 teaspoons of the flour. Dot with a tablespoon of
- the remaining butter, then sprinkle with 1/2 cup each of the cheeses. Repeat the
- process until all the potatoes, butter, flour and cheeses are used, ending with the
- 4. Pour in the milk.
- 5. Bake until golden brown and bubbly, about 1 hour. Remove from oven and serve
This recipe is a personal recipe added by Lpettirossi and has not been tested or endorsed by MyRecipes.
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Emeril's Scalloped Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables