Scalloped Potatoes with Cheese Recipe

4.5 10 17
Scalloped Potatoes with Cheese Recipe
Scalloped Potatoes with Cheese Recipe photo by Taste of Home
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Scalloped Potatoes with Cheese Recipe

Read Reviews
4.5 10 17
Publisher Photo
"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours

Ingredients

  • 3 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 4 cups thinly sliced peeled potatoes (about 2 pounds)
  • 1 medium onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1/2 cup dry bread crumbs
  • 3/4 cup shredded cheddar cheese

Directions

In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers.
Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Scalloped Potatoes in Reminisce May/June 1993, p47

Nutritional Facts

1/2 cup: 250 calories, 12g fat (8g saturated fat), 36mg cholesterol, 974mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 8g protein.

  • 3 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 4 cups thinly sliced peeled potatoes (about 2 pounds)
  • 1 medium onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1/2 cup dry bread crumbs
  • 3/4 cup shredded cheddar cheese
  1. In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  2. In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers.
  3. Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Scalloped Potatoes in Reminisce May/June 1993, p47

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Reviews forScalloped Potatoes with Cheese

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jerominek65 User ID: 8068274 258523
Reviewed Dec. 23, 2016

"Has anyone tried Durkee Onion rings instead of bread crumbs?"

MY REVIEW
citystang User ID: 7600922 39643
Reviewed Jan. 15, 2014

"I'm trying to figure out what I did wrong. I followed the ingredients however it ended up being VERY watery. Still great flavor but not creamy at all."

MY REVIEW
mamaturner User ID: 4110554 70654
Reviewed Jul. 21, 2011

"I did quite a few additions, but used ths as a base. I added 1 tsp chicken base flavoring, 1/2 tsp paprika, 1/2 tsp tumeric and 1 tsp italian seasoning. I also didn't use the bread crumbs on top, or green peppers (didn't have) and added chopped ham that needed to be used up. I added shredded colby jack to each layer and baked for 55 minutes covered and uncovered for 15 min. Absolutely delicious!"

MY REVIEW
gypsymal User ID: 1286377 43793
Reviewed Jul. 17, 2011

"I made this today along with TOH Grilled pork Roast and German Cabbage for guest and everyone love it. Thanks TOH I will keep making this pork dish."

MY REVIEW
ferbie User ID: 2879855 17257
Reviewed Feb. 27, 2011

"This was very good. I will go to this recipe when I want to make scalloped potatoes."

MY REVIEW
dschnell User ID: 1813559 41112
Reviewed Dec. 7, 2010

"Double cheese layer and cook with recipe... don't use bread crumbs"

MY REVIEW
JoanMyrtle User ID: 2073363 13474
Reviewed Nov. 10, 2010

"Wonderful! Wonderful! The only difference I made was to forget the bread crumbs and butter for the top and added a can of cream style corn instead. Loved it - really creamy and delicious! Old fashioned taste."

MY REVIEW
Mshell5701 User ID: 5259782 39642
Reviewed Oct. 31, 2010

"This was awful! Very dry and absolutely no flavor at all"

MY REVIEW
Isolda User ID: 2915263 11609
Reviewed Jan. 30, 2010

"I have several scalloped potato recipes that I use in rotation. They are a bit different from each other. I think this one is my personal favorite."

MY REVIEW
Margaret Mary Jannace User ID: 4434642 39641
Reviewed Oct. 9, 2009

"Excellent, rich, creamy and delicious. You can't go wrong with these potatoes. And, they are so easy to make. Great sidedish!"

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