- 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.
- 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.
Reviews forNever-Fail Scalloped Potatoes
"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."
"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."
"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?"
"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."
"Great flavor. I will double the sauce next time as some reviewers suggested."
"leave covered for 60 mins and uncovered for at least 15, others have said more sauce, I liked the lesser sauce but a tad more would be good. I used yellow gold. 2/3 cup of onions and added 2 cloves pressed garlic into the sauce.this was very good to eat as others have said. I opted to add some smoked cubed ham as well.Will do this again for sure."
"Thank you for a Great Recipe! I had already made a little extra sauce and the scalloped potatoes came out perfect."
"I'm giving 5 only on the scallops are fantastic if you double Sauce and it needs extra cooking time also !"
"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 ...."
"This was very good. I added a little worhesthshire sauce and a little sambol. Served up very nicely. Janet. VFE"