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Easy Scalloped Potatoes

Total Time

Prep: 30 min. Bake: 20 min.

Makes

12 servings (1/2 cup each)

We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. —Diane Bramlett, Manteca, California
Easy Scalloped Potatoes Recipe photo by Taste of Home

Ingredients

  • 3 pounds Yukon Gold potatoes (about 11 medium), peeled and thinly sliced
  • 1/4 cup water
  • 1/4 cup butter, cubed
  • 1 large sweet onion, chopped
  • 4 garlic cloves, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups chicken broth
  • 1/3 cup half-and-half cream
  • 1 cup shredded Gruyere or Swiss cheese
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Minced fresh chives, optional

Directions

  1. Preheat oven to 400°. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes.
  2. In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted.
  3. Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives.
Microwave-1,100 watt
This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1/2 cup: 245 calories, 11g fat (7g saturated fat), 33mg cholesterol, 526mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 8g protein.

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