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Sharp Cheddar Scalloped Potatoes Recipe

Sharp Cheddar Scalloped Potatoes Recipe

Try as I might, I can never follow a recipe exactly, so here's what I came up with when I made a family friend's scalloped potatoes in my own kitchen. They’re so awesome, you just keep going back for more. —Susan Simons, Eatonville, Washington
TOTAL TIME: Prep: 30 min. Bake: 70 min. YIELD:8 servings


  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon white pepper
  • 2 cups half-and-half cream
  • 1-1/2 cups (6 ounces) shredded sharp white cheddar cheese
  • 1-1/2 cups (6 ounces) shredded sharp yellow cheddar cheese
  • 6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
  • 2 small onions, finely chopped


  • 1. Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
  • 2. In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese.
  • 3. Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned. Yield: 8 servings.

Nutritional Facts

3/4 cup: 436 calories, 26g fat (16g saturated fat), 88mg cholesterol, 576mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 15g protein.

Reviews for Sharp Cheddar Scalloped Potatoes

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habenaroman User ID: 7905288 258286
Reviewed Dec. 18, 2016

"Best scalloped taters I've ever made."

Katowe1 User ID: 7617173 254010
Reviewed Sep. 12, 2016

"I made this recipe and could have just eaten it with a vegetable. It was so good. I didn't even need any meat to go along with it. Thumbs up!"

annlindblad User ID: 7743001 249897
Reviewed Jun. 29, 2016

"Maybe microwave the potatoes a bit - or bake a bit longer."

Armstras07 User ID: 8309866 249791
Reviewed Jun. 26, 2016

"Love it, I wish the was a little different. Maybe make enough sauce to put on each layer. defiantly great with the two types of sharp cheddar. I decided not to peal my white potatoes and it came out great."

jbug827 User ID: 1013132 248957
Reviewed Jun. 2, 2016

"Delicious!! Needed to bake probably an extra 5-10 minutes. Potatoes were JUST a bit firm. Great flavor and the smell coming from the oven is to die for!!"

channa1012 User ID: 8688973 247356
Reviewed Apr. 22, 2016

"Very good recipe! And easy to follow! I think next time I will layer the sauce instead of having it all on top"

CarolynWright User ID: 924578 246381
Reviewed Mar. 31, 2016

"This will be my go to recipe for potatoes. So very good! I greased the dish with butter. I didn't change the recipe at all. Delicious just as written."

Cooltruth User ID: 6049022 246059
Reviewed Mar. 26, 2016

"Good recipe for potatoes. Don't use any Pam in it or it would be oily. That's what dukeoflilac did to only get it a two star rating. Leave out the Pam and it's a better recipe."

CookinLovin User ID: 7872989 244532
Reviewed Feb. 26, 2016

"Delicious! I do want to know why dukeoflilac commentator asked about PAM. There was nothing in this recipe saying to spray anything with PAM that I saw. Maybe there was when she posted, but it's not here now and with all this cheese, no need to coat the pan with any oil. These are awesome Scalloped Potatoes! I did ad some shredded colby/jack and philly cheese because it melts so well and tastes great and some garlic powder, but otherwise followed the recipe."

pschube User ID: 2658481 235179
Reviewed Oct. 18, 2015

"Our new favorite! As always, I changed the recipe a bit. I substituted black pepper for white pepper, milk for half-and-half, and 4 oz Philly for white cheddar, and used 8 oz shredded sharp cheddar. I also mixed the cheeses into the sauce with a whisk to make it easier. Creamy and delicious!"

dukeoflilac User ID: 721779 219681
Reviewed Feb. 4, 2015

"I don't know what I did wrong, but the first problem was all the oil. Not sure from the cheese or the Pam. Is the sauce suppose to seep down to the bottom? I think I might try adding a layer of sauce on each layer of potatoes. Any suggestions?"

angieact1 User ID: 1990802 218169
Reviewed Jan. 18, 2015

"Really delicious, this is a keeper for sure!"

Karen5360 User ID: 7115766 215850
Reviewed Dec. 25, 2014

"These are the best scalloped potatoes I have ever eaten. I did tweak the recipe a little by adding more cheeses. I also add 11/2 cups Monterey jack, & 11/2 cups hot pepper jack, & 11/2 cups mozzarella cheese, plus I use about 7- 10 lbs. potatoes & add more of everything else on the list. I have to fix these at every family function now as I get so many request for them now. For her Christmas Eve dinner today, I had to make my baby sister a big pan for her dinner. She called me later & said everyone loved them! Really like the addition of the extra cheeses, but they're good even without that! Thanks for the recipe. It is my go to recipe now!"

KarenKeefe User ID: 2062961 121402
Reviewed Nov. 12, 2014

"What a fabulous recipe! Will definitely add to my recipe box! Served these with meatloaf. Super combination!"

luigimon User ID: 1692040 121400
Reviewed Jul. 19, 2014

"This is wonderful!! I cubed up the white cheddar, rather than shredding it. I will make these again....maybe for guests if the opportunity arises."

eatily User ID: 7535650 189215
Reviewed Mar. 22, 2014

"I made these with a stuffed pork roast. I didnt use sharp cheeses. I used mild. What can I say except it was fabulous! I have used boxed scalloped potatoes but the potatoes always tasted like cardboard. This was something special. I will be making this again & again. Thanks Taste of Home!!"

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