Leach Scalloped Potatoes – a delicious recipe with butter, flour, salt, pepper, milk, Velveeta cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Melt butter in pan, add flour, salt & pepper and stir till blended for about 1 minute.
2
Add milk and stir till smooth. Cut up velveeta into thumb sized chunks and put in milk mixture. Stir till cheese has melted. Be sure to scrape bottom, it can stick easy towards the end.
3
Meanwhile - peel and slice potatoes (using a mandolin is great). Also peel and slice the onions.
4
Layer a 13.x9x2 pan potatoes, onions, (I usually add a sprinkle of salt & pepper), then another layer of potatoes & onions, then end with a final layer of potatoes. Pour sauce over and put in oven.
5
Bake in 325 degree oven for 90 minutes (or till potatoes are soft when poked with a fork). Enjoy!
1381
kcal
Calories
97
g
Fat
57
g
Carbs
69
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 tablespoons butter, 5 tablespoons flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.
Yes, Leach Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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