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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 User ID: 7617173 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 User ID: 7743001 249897
Reviewed Jun. 29, 2016

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

MY REVIEW
Armstras07 User ID: 8309866 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 User ID: 1013132 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 User ID: 8688973 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 User ID: 924578 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 User ID: 6049022 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 User ID: 7872989 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 User ID: 2658481 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 User ID: 721779 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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