Cheesy Scallop Potatoes

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 cloves, minced or 3g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Salt

  Table

  1 tsp or 6g

• Garlic powder

  Spices

  ½ tsp or 2g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 ½ cup or 366g

• Russet potatoes

  Flesh and skin, raw

  454g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Instructions In a Dutch oven or another large saucepan, melt the butter. Add the onion and garlic and cook 5 minutes. Stir in the flour, salt, and garlic powder until a roux (thick paste) forms. Whisk in the milk. Bring to a boil and add the potatoes. Cook for 10-20 minutes or until the potatoes are done, stirring often (cooking time depends on thickness - test until done. Stirring often is highly recommended as the bottom of the pan may burn if not stirred often). Add the cheese and stir until melted. Serve warm.