Microwaved Scalloped Potatoes
Transform your weeknight dinners with this quick and creamy recipe for Microwaved Scalloped Potatoes! Featuring thinly sliced Russet potatoes layered with a rich, homemade cheese sauce made from melted cheddar, milk, and a touch of garlic and onion powder, this dish delivers all the comfort of traditional scalloped potatoes in a fraction of the time. Ready in just 35 minutes, this microwave-friendly version eliminates the need for lengthy baking without sacrificing flavor or texture. Perfectly tender, golden potatoes are topped with optional fresh parsley for a finishing touch, making this easy side dish a crowd-pleasing, time-saving star. Ideal for busy family dinners or as a holiday staple, these microwaved scalloped potatoes are sure to become a go-to favorite.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 cup Cheddar cheese, shredded
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Peel the potatoes and slice them thinly, about 1/8 inch thick. Set aside in a bowl of water to prevent discoloration.
In a microwave-safe bowl, melt the butter in the microwave for 20-30 seconds.
Stir in the flour, creating a smooth paste. Microwave the mixture for another 30 seconds to cook the flour.
Gradually whisk in the milk until smooth. Microwave the mixture for 2-3 minutes, stopping to stir every 30 seconds, until the sauce thickens.
Stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
Drain the sliced potatoes and layer half of them in a microwave-safe baking dish (about 1.5-2 quarts). Pour half of the cheese sauce evenly over the potatoes.
Layer the remaining potatoes on top and pour the rest of the cheese sauce over them, ensuring all slices are coated.
Cover the dish with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape) and microwave on high for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Carefully remove the dish from the microwave and let it sit for 5 minutes to thicken slightly.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 23.9 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1355 mg | 104% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3664 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
