Never-Fail Scalloped Potatoes Recipe
Never-Fail Scalloped Potatoes Recipe
- 2 tablespoons butter
- 3 tablespoons 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
- 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.
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
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"Great for large gatherings Bland yes but added a package of hidden valley ranch mix and perked up the flavor !"
"Scalloped potatoes are made without cheese, I may never find a TRUE scalloped potatoe recipe"
"made per directions and was very bland needs something to spice it up it tasted like flour to me, I even added extra onions and cheese and pepper, will not make again unless I can figure out what to add to make it more tastee."
"Very delicious! Will make again!"
"Not a favorite. Flavor was bland. I prefer to use cream of mushroom or celery soup in scalloped potatoes along with the cheese."
"OMGosh! As easy as this was with "fresh" potatoes, the second time I made it, I cut the prep time down even further with a bag of frozen (but thawed) hash brown potatoes. I doubled the sauce (and the cheese) and topped it off at the end with French's Fried Onions (sprinkled on, then turned the oven off for about 10 min-15 min while I put the rest of the meal on the table). YUM!"
"Not impressed...definitely didn't have enough sauce. Flavor wasn't bad, but I wouldnt make again."
"Very tasty and easy. Loved the onion. Sad there is none left today."
"So glad to read that the sauce should be doubled before I made it. I'm also going to add ham and a few sliced mushrooms. Hope it works!:)"
"Our Family loves this Scalloped Potatoes recipe."
"Love this recipe! However, I had to double the sauce. The first batch didn't even cover 1 layer fully. I also added some dried chives to the sauce and it added so much flavor! Yum."
"I'm sorry Agnes, I've been making scalloped potatoes for 47 plus years. This is not a keeper in our house. You over engineer it with the layers, not necessary."
"Step #2 tells when to add the onions."
"It calls for onion in the list of ingredients, but the directions don't mention when you add them. Do you cook them with the sauce?? Just wondering."
"Delish!! Not a fan of very much onion so I used 1/2, these were great!! A keeper for sure!!"
"Excellent and easy!"
"An excellent recipe that's very easy & delicious..Will definitely make again.."
"This dish is true to it's word! I have made thes potatoes several times and they are good!"
"I tripled the sauce and used Velveeta as suggested, it turned out really good. My husband wants me to use this receipe from now on!"
"This was simple to prepare and really good. We really liked these potatoes!"
"Followed the recipe exactly as instructed, very pleased with the result. Everyone loved them - kids of various ages as well as my picky husband! I did use yukon gold potatoes - they were delicious in this recipe!"
"I'd recommend doubling the sauce, which is what I did since I like my food creamy/saucy :) I used full-fat milk and cheese and omitted the onion. Delicious!"
"I made this and just added a few crispy onions on the top!!!!"
"Loved this recipe! So simple but so delicious! Loved the addition of the sliced onion in this dish and the subtleness of the cheese."
"Very good! It took a little longer to bake than stated, but very good! I made it as stated."
"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!"
"excelent dish ! one of my new favorites , thank you"
"I had the same thing happen to me last Christmas. I'll tell you what I did wrong---I made the dish the day before but I did not bake it . I wanted to have more time for my guests so did the prep the day before, put it in the fridge over night, and what a shock when I removed the foil and saw BLACK POTATOES. Air had gotten to them and turned them black. That is one mistake I won't make again."
"This very easy and good. Made it just as the receipe indicated and it came out perfect. Hubby loved it too."
"I pre-bake my potatoes in the microwave before slicing for this recipe. That way you know the potatoes are done."
"My potatoes all turned black in this recipe. What did I do wrong?"
"This was awesome! I used 2-1/2 cups of milk and adjusted the butter and flower accordingly. I also baked it at 375 in a 9x13 glass pan. It was done in the time allotted. Will definitely make again."
"easy smoother than other recipes, nice"
"I haven't tried this yet, but it sounds easy and very tastey. I know my husband will like it."
"I made this recipe exactly as written, except used 1% milk instead of fat-free. The white sauce cooks up way too stiff to mix into the potatoes. I wound up with separate layers of potatoes, onions and sauce. The potatoes did not cook because there was no liquid to cook them in. After it was done, I added more milk, stirred, and baked longer and it was tasty. The sauce just needs 2 1/2 cups of milk to make it saucy, not stiff."
"email@example.com - according tot he directions, the onions are thinly sliced and layered with the rest of the ingredients before baking."
"No review yet - what is done with the onions?"
"My family loved this!"
"My family and friends loved it , made it three time so far"
"Made for company picnic. Must have been gone in five minutes. Will make again."
"I have made this several times and they are the best and easiest Scalloped Potatoes that I have ever made. My grandaughter and her friend visited us for a week last summer and both asked me for the recipe to take home to their mothers. The friend said she had never had such good potatoes. The girls re-heated left overs and enjoyed them just as much the next day."
"Very easy and very good. I threw in left over ham and green beans for a one dish meal and used sharp cheddar cheese. Will add this one to my recipe box."
"Well, the way I did it this was no longer a potato recipe, but it was still excellent. I substituted radishes for potatoes. I cut off either end of the radishes and left the peeling on, then sliced them. Otherwise I followed the recipe, but added a little cayenne pepper to spice it up. Very good."
"I just want to comment, This is NOT a Scalloped potato recipe. It is a recipe for Potatoes Au Gratin! A true Scalloped Potato recipe does not contain Cheese!"
"I have made this recipe for years, but have not added the cheese. For the reader who said hers scorched when she tried to melt the cheese, she could just take off the burner and mix the cheese with the sauce. The cheese will finish melting as the dish cooks. I use the same sauce for macaroni and cheese, and it works well (adding about 3/4 pound Velveeta - 2 cups macaroni - cooked as directed)"
"This was easy and great. I added a layer of ham."
"It was very good and easy to make but wouldn't these be called augratin potatoes because of the cheese? Scalloped potatoes usually don't have cheese added."
"This is surprisingly easy and goes well with any meat entree! I followed the recipe exactly and it turned out great! You can easily bake it at 400 degrees for about 45 minutes and it will taste fine. Very yummy! I will be making again!"
"Not bad but not the best scalloped potatoes I've ever had. Very easy to make though so will be a stand-by recipe for when there's not much time to be had."
"Luscious! Perfect! Hooray for this one! We scraped the dish clean!"
"I think I must be the only person who considers a "scallopped potato" recipe that includes cheese a potato gratin. Although I enjoyed this recipe, I grew up having scalloped potatoes, but they didn't have cheese..."
"I usually make the "Peppery Scalloped Potatoes Recipe" from this site, but I think we liked this one a little bit better because it's so rich and creamy."
"I made these potatoes for Easter Dinner. Making them again tonight for dinner. Everyone absolutely loved them!! I doubled the butter,flour, and cheese mixture. I also added some swiss & gruyere cheese blend. They were wonderful. I was told by my husband to not try any other cheese potatoes recipe again, because he only wants this one!"
"I made this for Easter brunch and it was an excellent dish. Easy to make and not too rich to overwhelm the meal as some potato dishes are."
"I didn't have any problem with the cooking time, but I always seem to scorch the cheese sauce so I'll try making it in the microwave next time. Tasty recipe and reheats well too."
"I, too, have used a recipe very similar to this for years. Since I always seem to try and do too many things at once, I make the white sauce in the micrwave. Then I just stir in the cheese until melted. They are a favorite in our family."
"I have used a recipe just like this one for years. When I make this recipe, in order to shorten the cooking time, I cook the potatoes and onions before I bake them. Be careful not to over cook them when you are boiling them before baking them. You will have scalloped mashed potatoes."
"I like the receipe, however it took alittle longer to bake and to make it a quick meal, I used my food processor to shred the potatoes, had to add 7 potatoes to receipe, but baked quickly using 40 minutes covered and 10 minutes uncovered in a 385 degree oven."
"I made these scalloped potatoes on Easter and my guest raved at how good it was. Will definitely make this dish again."
"Tastes very good. Definitely takes longer to bake."
"Had to keep it in the oven longer than an hour, but generally delicious. Plus ingredients are very basic."
"My mom always makes scalloped potatoes for holiday dinners. This year I suggested trying this lighter recipe, and we really couldn't taste a difference! These were so creamy and delicious. I'll definitely be making these again!!"
"Love this dish!!! Very easy to make and pleases everyone!"
"Very good. I used a light spread instead of butter, added garlic powder to the sauce and baked about 15 minutes longer (could be my oven though). So easy to put together and turned out really good."
"Easy and delicious!"