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Never-Fail Scalloped Potatoes Recipe
Never-Fail Scalloped Potatoes Recipe photo by Taste of Home

Never-Fail Scalloped Potatoes Recipe

Read Reviews (43)
4.43 43
Publisher Photo
Take the chill off any blustery day and make something special to accompany meaty entrees. This creamy, stick-to-the-ribs, potato-and-onion side dish is one you'll turn to often. —Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES: 6 servings

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
  • 1 medium onion, halved and thinly sliced

Nutritional Facts

about 3/4 cup equals 196 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 530 mg sodium, 29 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.
  2. Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
  3. Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.
Originally published as Never-Fail Scalloped Potatoes in Healthy Cooking February/March 2009, p51

Nutritional Facts

about 3/4 cup equals 196 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 530 mg sodium, 29 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Never-Fail Scalloped Potatoes(43)

AVERAGE RATING
   (51)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (10)
3 Star
 (6)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 8, 2014

I made this and just added a few crispy onions on the top!!!!

MY REVIEW
Reviewed Apr. 23, 2013

Loved this recipe! So simple but so delicious! Loved the addition of the sliced onion in this dish and the subtleness of the cheese.

MY REVIEW
Reviewed Apr. 1, 2013

Very good! It took a little longer to bake than stated, but very good! I made it as stated.

MY REVIEW
Reviewed Mar. 31, 2013

What a wonderful recipe! I did a few things different and I would do it again! Instead of fat-free milk, I used 1% milk and instead of reduced-fat cheese, I used Velveeta cheese. I was looking for a recipe that was similar to my Aunt's, for Easter, and I feel that I have found one that was a lot easier and even better. I did double the recipe as well to make an even bigger batch, luckily for me have a Pampered Chef Ultimate Mandoline Slicer so slicing potatoes was easy for me. During our Easter lunch, my sister, who is the pickiest eater in the family, turned to me and said, "Please tell me there are more potatoes upstairs because these are so good!". Overall, this recipe was a success in my book and is one that I will keep! Thanks!

MY REVIEW
Reviewed Mar. 15, 2013

excelent dish ! one of my new favorites , thank you

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