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Sharp Cheddar Scalloped Potatoes

 Sharp Cheddar Scalloped Potatoes
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
8 ServingsPrep: 30 min. Bake: 70 min.


  • 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


  • 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.
  • 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.
  • Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or

2 of 2

Sharp Cheddar Scalloped Potatoes (continued)

Directions (continued)

  • until potatoes are tender and top is lightly browned. Yield: 8
  • servings.