Classic Scalloped Potatoes With Cheddar Cheese Topping

Scalloped Potatoes in Baking Pans
Carolyn Taylor/Stockbyte/Getty
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
243 Calories
13g Fat
24g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 243
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 36%
Cholesterol 33mg 11%
Sodium 600mg 26%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Protein 8g
Calcium 211mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These great tasting scalloped potatoes are baked with milk, flour, and butter with a little cheese melted near the end of the baking time. Make these flavorful potatoes for an everyday meal or serve with your holiday dinner.

Feel free to add finely chopped, diced ham, or crumbled bacon in between the layers of potatoes. I like to rub the baking dish with cut slices of garlic before buttering the dish.

Ingredients

  • 4 cups potatoes (thinly sliced, about 6 to 8 medium potatoes)
  • 2 tablespoons ​flour (all-purpose)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter
  • 2 cups scalded milk
  • 1/2 cup cheddar cheese (shredded)

Steps to Make It

  1. Heat the oven to 375 F (190 C/Gas 5). Butter a 2-quart baking dish.

  2. Layer about one-third of the potatoes in the prepared baking dish.

  3. In a cup or small bowl, combine the flour with the salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of one-third of the potatoes and the flour mixture and top with remaining potato slices. Dot with butter and then pour the hot milk over the potatoes.

  4. Cover the baking dish with a lid or foil and bake for 45 minutes, or until the potatoes are just tender. Remove the cover or foil and sprinkle the shredded cheese over the top of the potatoes.

  5. Return the potatoes to the oven and bake, uncovered, for an additional 15 minutes, or until the potatoes are tender and cheese has melted. 

Tip

  • To scald milk: Put the cold milk in a heavy saucepan over medium heat. Heat, stirring frequently while scraping the bottom of the pan to make sure it doesn't scorch. When you see small bubbles forming around the edge and the milk is steaming, remove it from the heat. If you are using a thermometer, the temperature will be 182 F (83 C).

You Might Also Like