Hidden Valley Scalloped Potatoes

Photo by Helen (#2) C.
Adapted from community.qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from community.qvc.com

Ingredients

  • Potatoes, Sliced Thin In Food Processor-Leave Potato Skins On

  • 1

    Pkg. Hidden Valley Ranch Dressing Mix

  • Chopped Onions, To Taste

  • Minced Garlic, To Taste

  • Cumin

  • Cayenne Pepper

  • Roux Sauce

  • 1/2

    cup (1 stick) Butter

  • 1/2

    cup Flour

  • 1 1/2

    cups Milk

  • American Cheese Slices

  • Garlic Salt, To Taste

  • Black Pepper, To Taste

Directions

Spray a large glass pan or cake pan with butter-non-stick spray. Layer As Follows: Put 1/2 sliced potatoes in pan; season garlic salt and pepper. Spread 1/2 of the onions and garlic over the potatoes. Spread 1/2 of the Hidden Valley Ranch Dressing over the potatoes. Pour 1/2 of the cheese sauce over the potatoes. Repeat process; Roux sauce will be last. (Sprinkle cumin and cayenne pepper, to taste on top.) Bake in 350 degree oven until potatoes are tender; an hour or longer, depending on how full your pan is. Make Enough Roux Sauce To Cover Potatoes; So Adjust Amounts If Necessary. Roux Sauce: Melt 1 stick Blue Bonnet Margarine in skillet. Add 1/2 cup flour to melted Blue Bonnet Margarine; whisk. Add 1-1/2 Cups milk to butter-flour mixture; whisk. Add cheese to roux; whisk.

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