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Lentils.org

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Scalloped Potatoes & Lentils

Prep Time: 15 Minutes

Total time: 1 Hours 15 Minutes

Servings: 20

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

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


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.

Nutritional Information

  • Serving Size: ⅔ cup (150 mL)
  • Per serving:
  • Calories 250
  • Total Fat 15 g
  • Saturated Fat 9 g
  • Cholesterol 45 mg
  • Carbohydrates 17 g
  • Dietary Fibre 2 g
  • Sugar 3 g
  • Protein 11 g
  • Sodium 480 mg
  • Potassium 342 mg
  • Folate 54 mcg