Emeril's Scalloped Potatoes

Simple Sides From Emeril Lagasse

GMA Recipes
Difficulty: Easy
Cook Time: min

Try this simple side from Emeril Lagasse for dinner tonight.


  • 1 tsp. plus 1/4 cup unsalted butter (1/2 stick)
  • 2 1/2 lbs. red potatoes, peeled and sliced
  • 1/4 inch thick
  • 1 1/2 tsp. salt
  • 1 tsp. freshly ground white pepper
  • 2 tbsp. plus 2 tsp. bleached all-purpose flour 1
  • /2 lb. sharp cheddar cheese, grated
  • 1/2 lb. Monterey Jack cheese, grated
  • 2 cups milk
  • Cooking Directions

    Preheat the oven to 350 degrees. Grease a 2-quart baking dish with 1 tsp. of the butter.

    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 of each of the cheeses. Repeat the process until all the potatoes, butter, flour and cheeses are used, ending with the cheeses. Pour in the milk.

    Bake until golden brown and bubbly, about 1 hour. Remove from the oven and serve hot.

    Recipe copyright Emeril Lagasse, 2000

    Recipe Summary

    Main Ingredients: red potatoes, sharp cheddar cheese

    Course: Starch, Side Dish, Vegetable

    More Info: Vegetarian

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