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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 (47)
4.45 47
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(47)

AVERAGE RATING
   (55)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (11)
3 Star
 (6)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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!

MY REVIEW
Reviewed Apr. 22, 2014

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

MY REVIEW
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!

MY REVIEW
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!

MY REVIEW
Reviewed Apr. 8, 2014

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

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