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Scalloped Potatoes with Cheese

 Scalloped Potatoes with Cheese
"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."
6 ServingsPrep: 20 min. Bake: 1-1/4 hours


  • 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


  • 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.

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Scalloped Potatoes with Cheese (continued)

Nutritional Facts: 3/4 cup equals 378 calories, 18 g fat (12 g saturated fat), 58 mg cholesterol, 1,513 mg sodium, 41 g carbohydrate, 5 g fiber, 12 g protein.