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Never-Fail Scalloped Potatoes Recipe

Never-Fail Scalloped Potatoes Recipe

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 YIELD:6 servings


  • 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.

Nutritional Facts

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

Reviews for Never-Fail Scalloped Potatoes

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Nelly User ID: 9164189 265736
Reviewed May. 8, 2017

"Thank you for a Great Recipe! I had already made a little extra sauce and the scalloped potatoes came out perfect."

Tracy User ID: 5661671 262090
Reviewed Mar. 5, 2017

"I'm giving 5 only on the scallops are fantastic if you double Sauce and it needs extra cooking time also !"

Jax User ID: 9057896 260468
Reviewed Jan. 29, 2017

"I used cream cheese and sour cream and it wont taste so floury if you make Roux butter and flour and I make it in a small ball and fridge it...small pebbles of this with thicken anything ...."

dublinlab User ID: 1682119 257722
Reviewed Dec. 5, 2016

"This was very good. I added a little worhesthshire sauce and a little sambol. Served up very nicely. Janet. VFE"

murrworm88 User ID: 1697209 254959
Reviewed Oct. 3, 2016

"I found this needs the sauce doubled and a longer cooking time,but get that right and these always get rave reviews! It's my go-to scalloped tater recipe."

LBurkey User ID: 3719865 254394
Reviewed Sep. 21, 2016

"Easy to make and very good. My family loved them. Warm, comfort food."

Dixiedude User ID: 8667577 251747
Reviewed Jul. 23, 2016

"A real winner! This was a very easy recipe to follow and prepare. Only adjustment I would recommend is to "make more". The leftovers were just as good as the first day."

sunsugar User ID: 1535565 246009
Reviewed Mar. 25, 2016

"This is simple and delicious and oh so creamy. I threw in some Velveeta cheese cubes instead of the cheddar cheese. Yummy!"

WonkyGirl User ID: 8252934 245819
Reviewed Mar. 22, 2016

"Oh my goodness, this recipe is delish ! Doubled the sauce and then added 1/2 cup more milk. For cheese try some grated pepper jack along with cheddar, it's not too spicy hot. I always par-boil my potato slices first and saute' the onions, well worth the extra touches. This goes well with a meatloaf or ham, even pork chops or roast, just add a green vege or salad. Double the recipe for left-overs they are even good with scrambled eggs for breaky."

_nlfPA User ID: 1879224 245317
Reviewed Mar. 12, 2016 Edited May. 13, 2016

"I made these for my husband's birthday dinner. They were delicious and very easy to put together. I will definitely make them again!"

Kwebster182 User ID: 8684805 240998
Reviewed Jan. 3, 2016

"Great for large gatherings Bland yes but added a package of hidden valley ranch mix and perked up the flavor !"

tresamiller User ID: 8656295 239098
Reviewed Dec. 9, 2015

"Scalloped potatoes are made without cheese, I may never find a TRUE scalloped potatoe recipe"

MY REVIEW User ID: 26249 236971
Reviewed Nov. 8, 2015

"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."

mommayor User ID: 6425768 232800
Reviewed Sep. 13, 2015

"Very delicious! Will make again!"

bplowman User ID: 6015366 224407
Reviewed Apr. 7, 2015

"Not a favorite. Flavor was bland. I prefer to use cream of mushroom or celery soup in scalloped potatoes along with the cheese."

ttfn999 User ID: 7587922 224344
Reviewed Apr. 6, 2015

"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!"

rmbarr059 User ID: 4046105 224332
Reviewed Apr. 6, 2015

"Not impressed...definitely didn't have enough sauce. Flavor wasn't bad, but I wouldnt make again."

shannoniacovino User ID: 8322166 224320
Reviewed Apr. 6, 2015

"Very tasty and easy. Loved the onion. Sad there is none left today."

JanB170 User ID: 8315021 223894
Reviewed Mar. 31, 2015

"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!:)"

antonio898 User ID: 8311365 223712
Reviewed Mar. 28, 2015

"Our Family loves this Scalloped Potatoes recipe."

ashlantic User ID: 8092001 223693
Reviewed Mar. 27, 2015

"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."

modestcook User ID: 4044770 223689
Reviewed Mar. 27, 2015

"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."

ReneeC___NCalif User ID: 106192 223674
Reviewed Mar. 27, 2015

"Step #2 tells when to add the onions."

wbshiraz User ID: 6404467 223666
Reviewed Mar. 27, 2015

"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."

tsuop User ID: 6274346 223664
Reviewed Mar. 27, 2015

"Delish!! Not a fan of very much onion so I used 1/2, these were great!! A keeper for sure!!"

odwayne64 User ID: 8180735 215779
Reviewed Dec. 24, 2014

"Excellent and easy!"

sarah2830 User ID: 2581651 151756
Reviewed Aug. 4, 2014

"An excellent recipe that's very easy & delicious..Will definitely make again.."

manchesterunited User ID: 6588428 171000
Reviewed Apr. 28, 2014

"This dish is true to it's word! I have made thes potatoes several times and they are good!"

debbiezalaznik User ID: 1692476 78307
Reviewed Apr. 22, 2014

"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!"

mjlouk User ID: 1712085 96273
Reviewed Apr. 22, 2014

"This was simple to prepare and really good. We really liked these potatoes!"

Jen00073 User ID: 4959517 68596
Reviewed Apr. 22, 2014

"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!"

Donut Queen User ID: 6883809 105789
Reviewed Apr. 18, 2014

"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!"

fuzzball5 User ID: 7704668 170999
Reviewed Apr. 8, 2014

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

christycincy User ID: 6445428 68595
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."

dalan User ID: 1165260 151753
Reviewed Apr. 1, 2013

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

ajayarathne User ID: 6166793 151752
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!"

lovestoshop2 User ID: 2662703 68594
Reviewed Mar. 15, 2013

"excelent dish ! one of my new favorites , thank you"

Honeylou User ID: 499076 151750
Reviewed Mar. 13, 2013

"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."

Millie28 User ID: 2220900 152237
Reviewed Mar. 12, 2013 Edited Apr. 14, 2014

"This very easy and good. Made it just as the receipe indicated and it came out perfect. Hubby loved it too."

Vicki Logan User ID: 5777424 166430
Reviewed Mar. 11, 2013

"I pre-bake my potatoes in the microwave before slicing for this recipe. That way you know the potatoes are done."

LindaBowers User ID: 7106952 68593
Reviewed Mar. 9, 2013

"My potatoes all turned black in this recipe. What did I do wrong?"

BJ's Grandma User ID: 4449032 78304
Reviewed Mar. 4, 2013 Edited Mar. 28, 2017

"This was awesome! I used 2-1/2 cups of milk and adjusted the butter and flour accordingly. I also baked it at 375 in a 9x13 glass pan. It was done in the time allotted. Will definitely make I also added ham, thus making a complete meal."

susanjmaki User ID: 7158155 168113
Reviewed Mar. 2, 2013

"easy smoother than other recipes, nice"

Jean39 User ID: 5510066 128358
Reviewed Mar. 2, 2013

"I haven't tried this yet, but it sounds easy and very tastey. I know my husband will like it."

coolazkids User ID: 4941909 208977
Reviewed Mar. 2, 2013

"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."

tbearmom03 User ID: 503950 105787
Reviewed Feb. 27, 2013

" - according tot he directions, the onions are thinly sliced and layered with the rest of the ingredients before baking."

MY REVIEW User ID: 3686140 165489
Reviewed Feb. 27, 2013

"No review yet - what is done with the onions?"

tmeetze User ID: 7070152 96212
Reviewed Feb. 8, 2013

"My family loved this!"

kim stump User ID: 5088689 170998
Reviewed Dec. 30, 2012

"My family and friends loved it , made it three time so far"

Acorn49 User ID: 85140 166413
Reviewed May. 30, 2012

"Made for company picnic. Must have been gone in five minutes. Will make again."

SassyLacey User ID: 4962891 96272
Reviewed May. 14, 2012

"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."

dawnlon User ID: 4052606 96271
Reviewed Apr. 30, 2012

"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."

luvcookin' User ID: 4087794 208976
Reviewed Apr. 28, 2012

"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."

Sandysdakota User ID: 1234224 170996
Reviewed Apr. 27, 2012

"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!"

cbachtel User ID: 3618273 168112
Reviewed Apr. 27, 2012

"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)"

grandmama11 User ID: 6336149 208975
Reviewed Apr. 5, 2012

"This was easy and great. I added a layer of ham."

emjhb522 User ID: 257678 208974
Reviewed Mar. 21, 2012

"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."

1275 User ID: 6324211 128357
Reviewed Feb. 24, 2012

"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!"

zdb2010* User ID: 5656030 96210
Reviewed Dec. 26, 2011

"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."

Summy User ID: 1386846 152236
Reviewed Nov. 7, 2011

"Luscious! Perfect! Hooray for this one! We scraped the dish clean!"

vlms1958 User ID: 3083015 78303
Reviewed Oct. 30, 2011

"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..."

jmkasprak User ID: 2880256 166411
Reviewed Sep. 14, 2011

"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."

smglvnv User ID: 5818759 78287
Reviewed May. 18, 2011

"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!"

jillpt User ID: 5756560 96207
Reviewed May. 2, 2011

"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."

lillybow User ID: 1141272 97742
Reviewed May. 2, 2011

"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."

CiCiB User ID: 2258133 168110
Reviewed May. 2, 2011

"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."

JJ&D's Grandma User ID: 5865417 168108
Reviewed May. 2, 2011

"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."

joeltpeckham User ID: 2811152 152234
Reviewed Apr. 30, 2011

"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."

hylers User ID: 4523556 68592
Reviewed Apr. 29, 2011

"I made these scalloped potatoes on Easter and my guest raved at how good it was. Will definitely make this dish again."

rickmom User ID: 5949428 165487
Reviewed Apr. 24, 2011

"Tastes very good. Definitely takes longer to bake."

eknepprath User ID: 4858777 166241
Reviewed May. 16, 2010

"Had to keep it in the oven longer than an hour, but generally delicious. Plus ingredients are very basic."

michele31 User ID: 5114842 170995
Reviewed May. 6, 2010

"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!!"

lsnead User ID: 2398694 168106
Reviewed May. 10, 2009

"Love this dish!!! Very easy to make and pleases everyone!"

tstreich User ID: 1042559 128356
Reviewed May. 9, 2009

"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."

jab31422 User ID: 1019595 68589
Reviewed Apr. 19, 2009

"Easy and delicious!"

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