Never-Fail Scalloped Potatoes Recipe

4.5 75 82
Never-Fail Scalloped Potatoes Recipe
Never-Fail Scalloped Potatoes Recipe photo by Taste of Home
Publisher Photo

Never-Fail Scalloped Potatoes Recipe

Read Reviews
4.5 75 82
Publisher Photo
Take the chill off any blustery day and make something special to accompany meaty entrees. This creamy, stick-to-the-ribs, potato-and-onion side dish is one you'll turn to often. —Agnes Ward, Stratford, Ontario
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
  • 1 cup thinly sliced onions, divided

Directions

Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.
Place half of the potatoes in a 8-in. square baking dish coated with cooking spray; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers.
Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes. Yield: 6 servings.
Originally published as Never-Fail Scalloped Potatoes in Healthy Cooking February/March 2009, p51

Nutritional Facts

3/4 cup: 215 calories, 6g fat (4g saturated fat), 18mg cholesterol, 523mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
  • 1 cup thinly sliced onions, divided
  1. Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.
  2. Place half of the potatoes in a 8-in. square baking dish coated with cooking spray; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers.
  3. Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes. Yield: 6 servings.
Originally published as Never-Fail Scalloped Potatoes in Healthy Cooking February/March 2009, p51

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Reviews forNever-Fail Scalloped Potatoes

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Nelly User ID: 9164189 265736
Reviewed May. 8, 2017

"Thank you for a Great Recipe! I had already made a little extra sauce and the scalloped potatoes came out perfect."

MY REVIEW
Tracy User ID: 5661671 262090
Reviewed Mar. 5, 2017

"I'm giving 5 only on the scallops are fantastic if you double Sauce and it needs extra cooking time also !"

MY REVIEW
Jax User ID: 9057896 260468
Reviewed Jan. 29, 2017

"I used cream cheese and sour cream and it wont taste so floury if you make Roux butter and flour and I make it in a small ball and fridge it...small pebbles of this with thicken anything ...."

MY REVIEW
dublinlab User ID: 1682119 257722
Reviewed Dec. 5, 2016

"This was very good. I added a little worhesthshire sauce and a little sambol. Served up very nicely. Janet. VFE"

MY REVIEW
murrworm88 User ID: 1697209 254959
Reviewed Oct. 3, 2016

"I found this needs the sauce doubled and a longer cooking time,but get that right and these always get rave reviews! It's my go-to scalloped tater recipe."

MY REVIEW
LBurkey User ID: 3719865 254394
Reviewed Sep. 21, 2016

"easy to make and very good. My family loved them. Warm, comfort food."

MY REVIEW
Dixiedude User ID: 8667577 251747
Reviewed Jul. 23, 2016

"A real winner! This was a very easy recipe to follow and prepare. Only adjustment I would recommend is to "make more". The leftovers were just as good as the first day."

MY REVIEW
sunsugar User ID: 1535565 246009
Reviewed Mar. 25, 2016

"This is simple and delicious and oh so creamy. I threw in some Velveeta cheese cubes instead of the cheddar cheese. Yummy!"

MY REVIEW
WonkyGirl User ID: 8252934 245819
Reviewed Mar. 22, 2016

"Oh my goodness, this recipe is delish ! Doubled the sauce and then added 1/2 cup more milk. For cheese try some grated pepper jack along with cheddar, it's not too spicy hot. I always par-boil my potato slices first and saute' the onions, well worth the extra touches. This goes well with a meatloaf or ham, even pork chops or roast, just add a green vege or salad. Double the recipe for left-overs they are even good with scrambled eggs for breaky."

MY REVIEW
_nlfPA User ID: 1879224 245317
Reviewed Mar. 12, 2016 Edited May. 13, 2016

"I made these for my husband's birthday dinner. They were delicious and very easy to put together. I will definitely make them again!"

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