Scalloped Potatoes & Lentils – Lentils.org

Scalloped Potatoes & Lentils

  By lentilsorg    

December 7, 2021

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  • Prep: 15 Minutes
  • Cook: 1 Hour
  • 15 Minutes

    1 Hour

    1 Hour 15 Minutes

  • Yields: 20
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Directions

  1. Preheat oven to 350⁰F (180⁰C). Grease a half hotel pan.
  2. In a small pot, melt butter and stir in flour. Whisk in milk and season with salt, paprika, and cayenne.
  3. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  4. Reduce heat and stir in half of the cheddar cheese and all of the gruyere.
  5. Place half of the sliced potatoes and lentils in the hotel pan. Pour half of the cheese sauce over the mix. Repeat with a second layer of potatoes and lentils and top with remaining cheese sauce.
  6. Sprinkle the remaining cheddar cheese on top. Top with a few shakes of paprika for color.
  7. Bake uncovered for approximately 1 hour or until the potatoes are fork tender.

Ingredients

2 lbs (1 kg) Yukon gold potatoes, sliced thin

2 cups (500 mL) whole red lentils, cooked and drained well

½ cup (125 mL) unsalted butter

½ cup (125 mL) all-purpose flour

3 cups (750 mL) milk

2 tsp (10 mL) salt

2 tsp (10 mL) paprika

1 tsp (5 mL) cayenne

4 cups (1 L) cheddar cheese, grated

1 cup (250 mL) gruyere cheese, grated

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Nutrition Facts

Serving Size⅔ cup (150 mL)
Calories250
Sodium480 mg
Potassium342 mg
Protein11 g
Cholesterol45 mg
Sugar3 g
Total Fat15 g
Saturated Fat9 g
Total Carbohydrates17 g
Dietary Fiber2 g