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Never-Fail Scalloped Potatoes Recipe
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Never-Fail Scalloped Potatoes Recipe

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4.5 68 76
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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 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

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

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


Reviews for Never-Fail Scalloped Potatoes

AVERAGE RATING
(76)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (13)
3 Star
 (7)
2 Star
 (3)
1 Star
 (3)
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MY REVIEW
sunsugar
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!"

MY REVIEW
WonkyGirl
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."

MY REVIEW
_nlfPA
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!"

MY REVIEW
Kwebster182
Reviewed Jan. 3, 2016

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

MY REVIEW
tresamiller
Reviewed Dec. 9, 2015

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

MY REVIEW
tjager@hugsandstitches.com
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."

MY REVIEW
mommayor
Reviewed Sep. 13, 2015

"Very delicious! Will make again!"

MY REVIEW
bplowman
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."

MY REVIEW
ttfn999
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!"

MY REVIEW
rmbarr059
Reviewed Apr. 6, 2015

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

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