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Scalloped Potatoes with Cheesy Bechamel Sauce

Susan Root Merritt
  • 105 minutes
  • Serves 8 to 10

INGREDIENTS

6

medium potatoes

2 1/2 cups

milk

1/2 cup

whipping cream

6 tbsp

butter

4 tbsp

flour

2 cups

Dubliner Cheese (or any cheese that melts well)

4

slices American Cheese

1 cup

chicken broth (I used 2 chicken bullion cubes with a cup of very hot water)

1/4 tsp

paprika

salt and pepper

1 tbsp

oil

1/4 tsp

garlic powder

1 cup

crumbled Corn Chex (or bread crumbs)