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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 61
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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

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

AVERAGE RATING
   (69)
RATING DISTRIBUTION
5 Star
 (45)
4 Star
 (13)
3 Star
 (7)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
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
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
Reviewed Apr. 6, 2015

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

MY REVIEW
Reviewed Apr. 6, 2015

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

MY REVIEW
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!:)"

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