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Never-Fail Scalloped Potatoes

 Never-Fail Scalloped Potatoes
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
6 ServingsPrep: 30 min. Bake: 1 hour


  • 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


  • 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.
  • 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.
  • Cover and bake at 350° for 50 minutes. Uncover; bake 10-15
  • minutes longer or until bubbly and potatoes are tender. Yield: 6
  • servings.
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,

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Never-Fail Scalloped Potatoes (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.