Never-Fail Scalloped Potatoes Recipe
- 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
- 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.
Reviews for Never-Fail Scalloped Potatoes(47)
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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!!!!
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