Creamy Scalloped Potatoes with Cheese

Scalloped Potatoes with White Sauce and Cheese
Brigitte Wegner / StockFood Creative /Getty Images
Ratings (15)
  • Total: 63 mins
  • Prep: 15 mins
  • Cook: 48 mins
  • Yield: 4 to 5 Servings
Nutritional Guidelines (per serving)
399 Calories
19g Fat
45g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 5 Servings
Amount per serving
Calories 399
% Daily Value*
Total Fat 19g 24%
Saturated Fat 10g 52%
Cholesterol 49mg 16%
Sodium 1408mg 61%
Total Carbohydrate 45g 16%
Dietary Fiber 5g 18%
Protein 14g
Calcium 367mg 28%
*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 well-seasoned scalloped potatoes are combined with a basic white sauce to make a creamy and delicious casserole. 

The potatoes are topped with shredded cheese and a little paprika just before serving. Use cheddar or Gruyere cheese in this recipe.

Ingredients

  • 1 to 1 1/2 cups onion (thinly sliced)
  • 4 1/2 to 5 cups potatoes* (thinly sliced)
  • 2 teaspoons salt (divided)
  • 3 tablespoons butter
  • 2 tablespoons plus 1 teaspoon flour
  • 1 3/4 cups milk
  • 1/8 teaspoon black pepper (freshly ground)
  • 2 tablespoons parsley (chopped)
  • 1/2 to 1 cup shredded Cheddar cheese or Gruyere
  • Garnish: paprika (for color)

Steps to Make It

  1. Gather the ingredients. 

  2. Heat the oven to 400 F. Butter a shallow, 2-quart casserole.

  3. Bring 2 to 3 inches of water to boil in a medium saucepan; add onions, sliced potatoes, and 1 teaspoon salt. Cover and boil for 5 minutes; drain.

  4. Melt butter in the same saucepan; blend in flour, pepper, and remaining teaspoon of salt. Cook, stirring, for 2 minutes to cook the flour.

  5. Gradually stir in the milk and cook until thickened, stirring constantly. Stir in parsley.

  6. Combine the potatoes with the white sauce; place in the prepared baking dish and bake, uncovered, for about 35 minutes.

  7. Sprinkle the shredded cheddar or Gruyere cheese and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted.

*Tip: Waxy potatoes hold their shape better and are the best choice for scalloped potatoes, gratins, and potato salads. Use new potatoes, red-skinned potatoes, round whites, or purple potatoes in this recipe.