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Creamy Scalloped Potatoes Recipe
Creamy Scalloped Potatoes Recipe photo by Taste of Home

Creamy Scalloped Potatoes Recipe

Publisher Photo
Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.—Mildred Stubbs, Rockingham, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 2 servings

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 2 large potatoes, peeled and thinly sliced
  • 2 tablespoons finely chopped onion

Nutritional Facts

1 serving (3/4 cup) equals 537 calories, 18 g fat (11 g saturated fat), 56 mg cholesterol, 818 mg sodium, 82 g carbohydrate, 6 g fiber, 15 g protein.

Directions

  1. In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
  2. In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender. Yield: 2 servings.
Originally published as Creamy Scalloped Potatoes in Taste of Home October/November 1996, p16

Nutritional Facts

1 serving (3/4 cup) equals 537 calories, 18 g fat (11 g saturated fat), 56 mg cholesterol, 818 mg sodium, 82 g carbohydrate, 6 g fiber, 15 g protein.

Reviews for Creamy Scalloped Potatoes

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
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MY REVIEW
Reviewed Apr. 2, 2013

I needed a larger serving size than the recipe, so I double it and they came out so good! Using a 13 x 9 pan, I just sliced potatoes until the pan was almost full, doubled the sauce and baking it for about 1 hour and 30 minutes. I removed the foil about halfway through. Like a previous reviewer had mentioned, they looked pretty soupy after about 45 minutes, so I just kept baking until the bubbling sauce looked thicker. The potatoes turned out great. I have finally found a scallop potato recipe that is perfect. This will be the go-to recipe from now on.

MY REVIEW
Reviewed Mar. 11, 2013

Easy to make and came out great.

MY REVIEW
Reviewed Jul. 25, 2011

I made this recipe for Easter dinner. I had always been more of an augratin fan, but this recipe made me reconsider...I loved it! And even the reheated leftovers were good!

MY REVIEW
Reviewed Jan. 6, 2010

Easy and delicious!

MY REVIEW
Reviewed Dec. 31, 2008
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