When Can Babies Eat Potato, scalloped, from fresh? (6+ Months WHO Safety, Allergens & USDA Nutrients)

Homemade scalloped potatoes, prepared with fresh, thinly sliced potatoes baked in a rich, creamy sauce until tender and golden. --- RECIPE --- Servings: 6-8 Prep Time: 20 minutes Ingredients: - 2 lbs russet potatoes, peeled and thinly sliced - 2 tbsp butter - 2 tbsp all-purpose flour - 2 cups milk - 1/2 tsp salt - 1/4 tsp black pepper - 1/4 tsp garlic powder - 1 cup shredded cheddar cheese (optional) Instructions: 1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. 2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. 3. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. 4. Remove from heat and stir in salt, pepper, and garlic powder. 5. Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the potatoes. 6. If using, sprinkle with half of the cheese. 7. Layer the remaining potatoes, then pour the rest of the sauce over them. 8. If using, sprinkle with the remaining cheese. 9. Cover with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and top is golden brown and bubbly. In Wise Eating: AI Food Tracker, adding a child profile (6 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.