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Never-Fail Scalloped Potatoes Recipe
Never-Fail Scalloped Potatoes Recipe photo by Taste of Home

Never-Fail Scalloped Potatoes Recipe

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4.5 68
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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

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

Reviews for Never-Fail Scalloped Potatoes

AVERAGE RATING
(57)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (8)
3 Star
 (3)
2 Star
 (3)
1 Star
 (3)
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MY REVIEW
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
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
Reviewed Mar. 12, 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
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
Reviewed Dec. 9, 2015

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

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