Never-Fail Scalloped Potatoes
Total TimePrep: 25 min. Bake: 1 hour
- 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
- 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.
- Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; 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.
Nutrition Facts3/4 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.
Jul 8, 2018
Scalloped potatoes consist of sliced potatoes, scalded milk and s
Jun 17, 2018
AU GRATIN POTATOES. Scalloped potatoes do not have cheese. Two different recipes.
Apr 22, 2018
Great recipe! Changed it a little bit, added a little more cheese and used regular cheese and whole milk. The other thing I did was to use a third of the total onions substituted with red onion. Had just a little hint of The Red Onion . And used baby Yukons Gold potatoes (had then on hand). Thanks for the post. A famly favorite.
Mar 20, 2018
I haven't tried this recipe so I'm not going to rate it yet.However these are not scalloped potatoes, these are Au Gratin potatoes. There is a misconception that the two are the same but they are not. Scalloped potatoes does not contain cheese.While this may seem trivial, if you are making a side dish for someone who either doesn't like cheese or for whatever reason cannot have cheese, you're going to go through a lot of recipes searching for real scalloped potatoes if it is constantly improperly [email protected] separates and curdles when overcooked.When making the bechamel add WARM milk SLOWLY to the roux and whisk hard and quickly until completely smooth before adding more.Cold milk, too much milk, or not whisking fast enough can cause the sauce to separate, curdle, or become lumpy.When adding the cheese, make sure the cheese is grated and not cubed. Grated cheese melts quickly and evenly whereas cubed cheese does not increasing the chance of it becoming overcooked. Always remove sauce from the heat before adding the cheese and whisk until incorporated.Turning the oven down to a lower temperature doesn't help because the potatoes have to be in the oven longer increasing the likelihood of the sauce breaking, but chances are the issue you're having is in the preparation of the sauce, since this is a common issue not just with au gratin potatoes but also homemade macaroni and cheese.I hoped this helped you. Good luck.
Mar 20, 2018
Excellent recipe - these potatoes ALWAYS a big hit & easily doubled for company!!
Mar 19, 2018
I made this with the ingredients I had in the fridge/pantry, which was almost everything needed, except I only had 2% milk (not fat-free). This caused the sauce to be super, super thick so I had to add more milk than called for to thin it out a bit. Also, I baked it in a 9-in cake pan because I couldn’t find my regular cooking dish and I was getting hungry!Additionally, I only had shredded mozzarella and regular russet potatoes. All in all, turned out great. Cooking time was perfect for russet potatoes. In hindsight, I wish I had added fresh minced garlic to the cheese sauce to liven it up a bit since I only had mozzarella cheese, but was still very yummy.
Feb 11, 2018
I made these as written, with the exception of using regular cheddar cheese, and they were good, however i knew I could make them better. The next time i cut 2 medim onions and caramelized them, adding in about 8 garlic cloves....we love garlic. Making the roux, I added an additional TBSP of butter and flour, whisking these until the roux turned brownish in color and had a nutty smell. Then I added the milk, a cup at a time, whisking constantly. I don't know how much pepper I used, a lot. I also more than doubled the cheese, not fat free. I added the onion/garlic mix to the cheese sauce and proceeded with the directions. I cut my potatoes as thin as my mandolin will allow, and it took about 90 minutes to bake. I also grated 1/2 cup parmesan cheese and bread crumbs over the entire casserole the last 15 minutes of baking. Delicious! You can mix up your cheeses as you like, you don't have to stick with cheddar.
Feb 8, 2018
Very tasty, but needs longer cooking time. I added diced ham and doubled the sauce. Even though I sliced the potatoes extremely thin, it still took longer than I thought to cook. Would have again.
Feb 2, 2018
Every time I make this recipe my sauce (sob) curdles ! I tried turning down the heat of the oven, par cooking the potatoes before baking, microwaving the chopped onions, didn't make any difference at all, Is there someone that can tell me why it curdles please?
Feb 2, 2018
An excellent recipe definitely tasty and really hit the spot on a chilly Wisconsin winter day. Having read some of the earlier reviews I went ahead and went ahead and made small changes in the recipe. I Increased butter to 3 tablespoons and used 2cps of whole milk as l prefer my Scalloped taters a little thinner. I preheated everything in the pan according to the recipe saving 1 tablespoon of the butter which l sliced into pats and placed on top of the final layer of potatoes and sauce. Then I put a ham steak on top removing the fat along the edge. I cooked this in a slow cooker on low heat until the potatoes were cooked to perfection.
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