Cheddar Scalloped Potatoes Recipe

Cheddar Scalloped Potatoes Recipe
Cheddar Scalloped Potatoes Recipe photo by Taste of Home
Publisher Photo

Cheddar Scalloped Potatoes Recipe

Be the first to add a review
Publisher Photo
When I added garlic to this recipe, I discovered it gave the potatoes a unique flavor. My greatest compliment came from a neighbor who's a retired chef—he said this is the best potato dish he'd ever tasted!—Leah Brandenburg, Charleston, West Virginia
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2-1/2 cups 2% milk
  • 2 garlic cloves, minced
  • 2 teaspoons butter
  • 1 cup shredded cheddar cheese
  • 8 thin slices onion
  • 4 medium potatoes (about 1-1/2 pounds), peeled and thinly sliced

Directions

Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted.
In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce.
Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes. Yield: 4 servings.
Creamy Scalloped Potatoes: Substitute half-and-half cream for the milk and omit cheddar cheese.Yield: 4 servings. Swiss Scalloped Potatoes: Substitute Swiss cheese for the cheddar. Layer 1 jar (2 ounces) drained sliced pimientos with the potatoes. Yield: 4 servings. Scalloped Potatoes and Ham: Layer 1-1/2 cups cubed fully cooked ham with the potatoes. Yield: 4 servings.
Originally published as Scalloped Potatoes in The Taste of Home Cookbook 2010, p337

Nutritional Facts

1 serving: 348 calories, 15g fat (9g saturated fat), 45mg cholesterol, 571mg sodium, 40g carbohydrate (10g sugars, 2g fiber), 15g protein.

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2-1/2 cups 2% milk
  • 2 garlic cloves, minced
  • 2 teaspoons butter
  • 1 cup shredded cheddar cheese
  • 8 thin slices onion
  • 4 medium potatoes (about 1-1/2 pounds), peeled and thinly sliced
  1. Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted.
  2. In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce.
  3. Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes. Yield: 4 servings.
Creamy Scalloped Potatoes: Substitute half-and-half cream for the milk and omit cheddar cheese.Yield: 4 servings. Swiss Scalloped Potatoes: Substitute Swiss cheese for the cheddar. Layer 1 jar (2 ounces) drained sliced pimientos with the potatoes. Yield: 4 servings. Scalloped Potatoes and Ham: Layer 1-1/2 cups cubed fully cooked ham with the potatoes. Yield: 4 servings.
Originally published as Scalloped Potatoes in The Taste of Home Cookbook 2010, p337

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheddar Scalloped Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review