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Scalloped Potatoes with Cheese Recipe
Scalloped Potatoes with Cheese Recipe photo by Taste of Home

Scalloped Potatoes with Cheese Recipe

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"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."
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES: 6 servings

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

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.

Directions

  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

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.

Reviews for Scalloped Potatoes with Cheese

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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
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
Reviewed Feb. 27, 2011

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

MY REVIEW
Reviewed Dec. 7, 2010

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

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