Never-Fail Scalloped Potatoes

“Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it.” —Agnes Ward, Stratford, Ontario

Never-Fail Scalloped PotatoesPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 25minutes 1hour
Servings Prep Time
6servings 25minutes
Cook Time
Portions: servings
Portions: servings
  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. 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.
  3. Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.
Recipe Notes

Never-Fail Scalloped Potatoes Tips

How do you thicken scalloped potatoes?

To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk.

What goes well with scalloped potatoes?

Any comforting main dish would be perfect alongside this easy potato recipe! Scalloped potatoes go well with anything from baked chicken dishes to ham recipes.

Can you make scalloped potatoes without peeling?

Yes, you can make scalloped potatoes without peeling! They’ll just turn out a little more “rustic”—and there’s nothing wrong with that!

How do I keep my potatoes from going brown?

To keep your potatoes from going brown, place the sliced potatoes in cold water until they're ready to assemble. This will prevent them from browning.

Nutrition 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.