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

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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: 436 calories, 26g fat (16g saturated fat), 88mg cholesterol, 576mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 15g 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


Reviews for Sharp Cheddar Scalloped Potatoes

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Katowe1 254010
Reviewed Sep. 12, 2016

"I made this recipe and could have just eaten it with a vegetable. It was so good. I didn't even need any meat to go along with it. Thumbs up!"

MY REVIEW
annlindblad 249897
Reviewed Jun. 29, 2016

"Maybe microwave the potatoes a bit - or bake a bit longer."

MY REVIEW
Armstras07 249791
Reviewed Jun. 26, 2016

"Love it, I wish the was a little different. Maybe make enough sauce to put on each layer. defiantly great with the two types of sharp cheddar. I decided not to peal my white potatoes and it came out great."

MY REVIEW
jbug827 248957
Reviewed Jun. 2, 2016

"Delicious!! Needed to bake probably an extra 5-10 minutes. Potatoes were JUST a bit firm. Great flavor and the smell coming from the oven is to die for!!"

MY REVIEW
channa1012 247356
Reviewed Apr. 22, 2016

"Very good recipe! And easy to follow! I think next time I will layer the sauce instead of having it all on top"

MY REVIEW
CarolynWright 246381
Reviewed Mar. 31, 2016

"This will be my go to recipe for potatoes. So very good! I greased the dish with butter. I didn't change the recipe at all. Delicious just as written."

MY REVIEW
Cooltruth 246059
Reviewed Mar. 26, 2016

"Good recipe for potatoes. Don't use any Pam in it or it would be oily. That's what dukeoflilac did to only get it a two star rating. Leave out the Pam and it's a better recipe."

MY REVIEW
CookinLovin 244532
Reviewed Feb. 26, 2016

"Delicious! I do want to know why dukeoflilac commentator asked about PAM. There was nothing in this recipe saying to spray anything with PAM that I saw. Maybe there was when she posted, but it's not here now and with all this cheese, no need to coat the pan with any oil. These are awesome Scalloped Potatoes! I did ad some shredded colby/jack and philly cheese because it melts so well and tastes great and some garlic powder, but otherwise followed the recipe."

MY REVIEW
pschube 235179
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
dukeoflilac 219681
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?"

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