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Sharp Cheddar Scalloped Potatoes Recipe
Sharp Cheddar Scalloped Potatoes Recipe photo by Taste of Home

Sharp Cheddar Scalloped Potatoes Recipe

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4.5 7
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Try as I might, I can never follow a recipe exactly, so here's what I came up with when I made a family friend's scalloped potatoes in my own kitchen. They’re so awesome, you just keep going back for more. —Susan Simons, Eatonville, Washington
TOTAL TIME: Prep: 30 min. Bake: 70 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 70 min.
MAKES: 8 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon white pepper
  • 2 cups half-and-half cream
  • 1-1/2 cups (6 ounces) shredded sharp white cheddar cheese
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
  • 2 small onions, finely chopped

Nutritional Facts

3/4 cup equals 436 calories, 26 g fat (16 g saturated fat), 88 mg cholesterol, 576 mg sodium, 33 g carbohydrate, 2 g fiber, 15 g protein.

Directions

  1. Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
  2. In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese.
  3. Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned. Yield: 8 servings.
Originally published as Sharp Cheddar Scalloped Potatoes in Simple & Delicious February/March 2014

Nutritional Facts

3/4 cup equals 436 calories, 26 g fat (16 g saturated fat), 88 mg cholesterol, 576 mg sodium, 33 g carbohydrate, 2 g fiber, 15 g protein.

Reviews for Sharp Cheddar Scalloped Potatoes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 18, 2015

"Our new favorite! As always, I changed the recipe a bit. I substituted black pepper for white pepper, milk for half-and-half, and 4 oz Philly for white cheddar, and used 8 oz shredded sharp cheddar. I also mixed the cheeses into the sauce with a whisk to make it easier. Creamy and delicious!"

MY REVIEW
Reviewed Feb. 4, 2015

"I don't know what I did wrong, but the first problem was all the oil. Not sure from the cheese or the Pam. Is the sauce suppose to seep down to the bottom? I think I might try adding a layer of sauce on each layer of potatoes. Any suggestions?"

MY REVIEW
Reviewed Jan. 18, 2015

"Really delicious, this is a keeper for sure!"

MY REVIEW
Reviewed Dec. 25, 2014

"These are the best scalloped potatoes I have ever eaten. I did tweak the recipe a little by adding more cheeses. I also add 11/2 cups Monterey jack, & 11/2 cups hot pepper jack, & 11/2 cups mozzarella cheese, plus I use about 7- 10 lbs. potatoes & add more of everything else on the list. I have to fix these at every family function now as I get so many request for them now. For her Christmas Eve dinner today, I had to make my baby sister a big pan for her dinner. She called me later & said everyone loved them! Really like the addition of the extra cheeses, but they're good even without that! Thanks for the recipe. It is my go to recipe now!"

MY REVIEW
Reviewed Nov. 12, 2014

"What a fabulous recipe! Will definitely add to my recipe box! Served these with meatloaf. Super combination!"

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