Never-Fail Scalloped Potatoes Recipe

4.5 76 83
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 76 83
Publisher Photo
Take the chill off any blustery day and make something special to accompany meaty entrees. These creamy homemade scalloped potatoes stick-to-the-ribs and are sure to be a favorite. —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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MY REVIEW
Robin User ID: 9331807 278130
Reviewed Nov. 22, 2017

"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."

MY REVIEW
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."

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