Minutes Prep time: 15
Minutes Total time: 35
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 bags (10.8 oz each) Birds Eye® Chive Butter Roasted Red Potatoes
3 tablespoons Blue Bonnet®-stick
3 tablespoons all-purpose flour
1 cup milk
1-1/2 cups shredded Cheddar cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 188 mg | 19% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 28 mg | 9% |
| Total Fat | 12 g | 19% |
| Iron | 1 mg | 5% |
| Calories | 239 kcal | 12% |
| Sodium | 476 mg | 20% |
| Protein | 8 g | 16% |
| Saturated Fat | 5 g | 27% |
| Sugars | 3 g | 0 |
| Vitamin C | 0 |
Preheat oven to 425°F. Spray 2-quart baking dish with cooking spray. Microwave roasted red potatoes according to package directions, cooking one bag at a time. Pour potatoes into baking dish.
Melt Blue Bonnet® in a small saucepan over medium-low heat. Whisk in flour and cook 1 minute. Whisk in milk; bring to a boil, whisking constantly until sauce is thick. Remove from heat and stir in half of the cheese until melted.
Pour sauce over potatoes in pan. Sprinkle with remaining cheese. Bake 15 minutes, until cheese is melted, lightly browned, and bubbling. Serve your cheesy scalloped potatoes!
Easy Scalloped Potatoes
