Never-Fail Scalloped Potatoes

By Addie

Take the chill off any blustery day and make something special to accompany meaty entrees. This creamy, stick-to-the-ribs, potato-and-onion side dish is one you'll turn to often. —Agnes Ward, Stratford, Ontario

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1/2 cup shredded Cheddar cheese
• 1 3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
• 1 medium onion, halved and thinly sliced

Preparation

Step 1

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.
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REVIEWS:

My family and friends loved it , made it three time so far

Made for company picnic. Must have been gone in five minutes. Will make again.

I have made this several times and they are the best and easiest Scalloped Potatoes that I have ever made. My grandaughter and her friend visited us for a week last summer and both asked me for the recipe to take home to their mothers. The friend said she had never had such good potatoes. The girls re-heated left overs and enjoyed them just as much the next day.

Very easy and very good. I threw in left over ham and green beans for a one dish meal and used sharp cheddar cheese. Will add this one to my recipe box.

Well, the way I did it this was no longer a potato recipe, but it was still excellent. I substituted radishes for potatoes. I cut off either end of the radishes and left the peeling on, then sliced them. Otherwise I followed the recipe, but added a little cayenne pepper to spice it up. Very good.

I just want to comment, This is NOT a Scalloped potato recipe. It is a recipe for Potatoes Au Gratin! A true Scalloped Potato recipe does not contain Cheese!

I have made this recipe for years, but have not added the cheese. For the reader who said hers scorched when she tried to melt the cheese, she could just take off the burner and mix the cheese with the sauce. The cheese will finish melting as the dish cooks. I use the same sauce for macaroni and cheese, and it works well (adding about 3/4 pound Velveeta - 2 cups macaroni - cooked as directed)

This was easy and great. I added a layer of ham.

It was very good and easy to make but wouldn't these be called augratin potatoes because of the cheese? Scalloped potatoes usually don't have cheese added.

This is surprisingly easy and goes well with any meat entree! I followed the recipe exactly and it turned out great! You can easily bake it at 400 degrees for about 45 minutes and it will taste fine. Very yummy! I will be making again!

Not bad but not the best scalloped potatoes I've ever had. Very easy to make though so will be a stand-by recipe for when there's not much time to be had.

Luscious! Perfect! Hooray for this one! We scraped the dish clean!

I think I must be the only person who considers a "scallopped potato" recipe that includes cheese a potato gratin. Although I enjoyed this recipe, I grew up having scalloped potatoes, but they didn't have cheese...

I usually make the "Peppery Scalloped Potatoes Recipe" from this site, but I think we liked this one a little bit better because it's so rich and creamy.

I made these potatoes for Easter Dinner. Making them again tonight for dinner. Everyone absolutely loved them!! I doubled the butter,flour, and cheese mixture. I also added some swiss & gruyere cheese blend. They were wonderful. I was told by my husband to not try any other cheese potatoes recipe again, because he only wants this one!

I made this for Easter brunch and it was an excellent dish. Easy to make and not too rich to overwhelm the meal as some potato dishes are.

I didn't have any problem with the cooking time, but I always seem to scorch the cheese sauce so I'll try making it in the microwave next time. Tasty recipe and reheats well too.

I, too, have used a recipe very similar to this for years. Since I always seem to try and do too many things at once, I make the white sauce in the micrwave. Then I just stir in the cheese until melted. They are a favorite in our family.

I have used a recipe just like this one for years. When I make this recipe, in order to shorten the cooking time, I cook the potatoes and onions before I bake them. Be careful not to over cook them when you are boiling them before baking them. You will have scalloped mashed potatoes.

I like the receipe, however it took alittle longer to bake and to make it a quick meal, I used my food processor to shred the potatoes, had to add 7 potatoes to receipe, but baked quickly using 40 minutes covered and 10 minutes uncovered in a 385 degree oven.

I made these scalloped potatoes on Easter and my guest raved at how good it was. Will definitely make this dish again.

Tastes very good. Definitely takes longer to bake.

Had to keep it in the oven longer than an hour, but generally delicious. Plus ingredients are very basic.

My mom always makes scalloped potatoes for holiday dinners. This year I suggested trying this lighter recipe, and we really couldn't taste a difference! These were so creamy and delicious. I'll definitely be making these again!!

Love this dish!!! Very easy to make and pleases everyone!

Very good. I used a light spread instead of butter, added garlic powder to the sauce and baked about 15 minutes longer (could be my oven though). So easy to put together and turned out really good.

Easy and delicious!