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Cheesy Scalloped Potatoes Recipe
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Cheesy Scalloped Potatoes Recipe

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4.5 6 10
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These potatoes still have the creamy texture and cheesy flavor your family expects, but this slimmed-down version has less fat and fewer calories.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 8 servings

Ingredients

  • 4 pounds potatoes, peeled and sliced (about 5 large potaotes)
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups shredded reduced-fat cheddar cheese, divided
  • 3 ounces reduced-fat Swiss cheese slices, finely chopped (3/4 cup), divided
  • 2 medium onions, finely chopped
  • 1-1/2 cups 2% milk
  • 2 tablespoons minced fresh parsley

Nutritional Facts

3/4 cup: 327 calories, 7g fat (4g saturated fat), 21mg cholesterol, 604mg sodium, 55g carbohydrate (7g sugars, 5g fiber), 15g protein Diabetic Exchanges: 2 starch, 1 lean meat, 0 fat.

Directions

  1. Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
  2. Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley. Yield: 8 servings.
Originally published as Cheesy Scalloped Potatoes in Light & Tasty February/March 2001, p15


Reviews for Cheesy Scalloped Potatoes

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Andrea306 44903
Reviewed Dec. 26, 2013

"I don't understand how anyone gave this recipe 5 stars. It was basically a pan of potatoes in milk. I assume that the flour, milk and cheese are supposed to come together to form a sauce - that never happened. The potatoes tasted fine, but they are NOT scalloped potatoes. I think you are supposed to make the cheese sauce separately and pour it over the sliced potatoes. I will try again using a different recipe."

MY REVIEW
ladyhazel 77821
Reviewed Dec. 8, 2013

"easy and really taste good"

MY REVIEW
daisey5 44902
Reviewed Apr. 2, 2013

"I used Youkon Gold potatoes, sliced thin. I also added garlic powder. Next time I will also add Italin seasoning. It turned out great."

MY REVIEW
hunter6295 83937
Reviewed Apr. 9, 2012

"I thought this recipe was really lacking something. I made it for Easter dinner based on the reviews and was disappointed. Guests didn't complain but didn't get rave reviews either."

MY REVIEW
Whisk-karrs 76092
Reviewed Dec. 25, 2011

"Christmas Eve dinner, 2011. Basic recipe followed, but with some changes. Very nice, but found Yukon Gold Potatoes are not a good choice for baking in a casserole, never softened like as done and I baked almost two hours. Yukon Golds fantastic for mashed pots ... yum ... Merry Christmas .. !"

MY REVIEW
blhenn 28367
Reviewed Jan. 22, 2011

"This is a really good scalloped potatoe recipe. I looked all over to find a nice cheesy one at this one is it! The swiss cheese and onions are really good, but I did use minced dried onion because that's all I had but they softned up and taste wonderful. This is my go to cheesy scalloped potatoe recipe from now on!!"

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