Best Sharp Cheddar Scalloped Potatoes Recipes

SHARP CHEDDAR SCALLOPED POTATOES

Sharp Cheddar Scalloped Potatoes image

Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good-you'll just keep going back for more. -Susan Simons, Eatonville, Washington

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

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 shredded sharp white cheddar cheese
1-1/2 cups shredded sharp yellow cheddar cheese
6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
2 small onions, finely chopped

Steps:

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., 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., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

Nutrition Facts : Calories 436 calories, Fat 26g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 576mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

SHARP CHEDDAR SCALLOPED POTATOES

SHARP CHEDDAR SCALLOPED POTATOES image

I am a huge fan of scalloped potatoes, going way back! This recipe is so cheesy and creamy, it's just gotta be good! Recipe & photo: tasteofhome.com 11-13-14

Provided by Ellen Bales

Categories Side Casseroles

Time 1h40m

Number Of Ingredients 10

Ingredients

1/4 c (1/2 stick) butter
1/3 c all purpose flour
3/4 tsp salt
1/2 tsp ground mustard
1/2 tsp white pepper
2 c half-and-half
1-1/2 c (6 oz.) shredded sharp white cheddar cheese
1-1/2 c (6 oz.) shredded sharp cheddar cheese
6 c thinly sliced peeled yukon gold potatoes (about 2 lbs.)
2 small onions, finely chopped

Steps:

1. In a large saucepan, melt 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 of the cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese.
3. Bake in a preheated 350º oven, covered, for 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.