Wayne Gisslen

Scalloped Potatoes

Preparation info
  • Portions:

    12

    , Portion Size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Make a thin white sauce (béchamel) using the ingredients listed. Keep hot while preparing the potatoes.
  2. Peel and eye the potatoes. Cut into slices ⅛ in. (3 mm) thick.
  3. Place the potatoes in a buttered baking pan, making several layers.
  4. Pour in the white sauce. Lift the potatoes slightly so the sau

Per serving: Calories, 200; Protein, 6 g; Fat, 6 g (27% cal.); Cholesterol, 20 mg; Carbohydrates, 31 g; Fiber, 2 g; Sodium, 80 mg.