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Gourmet Gal: "I don’t like black pepper so I used white instead…" Read More
10Ingredients
65Minutes
510Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. potatoes (peeled and sliced 1/4-inch thick, red-skinned or another waxy type)
- 3 Tbsp. butter
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. dry mustard
- 1/4 tsp. paprika
- 3 Tbsp. flour
- 1 cup heavy cream
- 3/4 cup milk
- 8 oz. sharp cheddar cheese (shredded, divided)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat330 |
% DAILY VALUE |
Total Fat37g57% |
Saturated Fat23g115% |
Trans Fat |
Cholesterol125mg42% |
Sodium620mg26% |
Potassium770mg22% |
Protein15g |
Calories from Fat330 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A25% |
Vitamin C50% |
Calcium35% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(22)
Gourmet Gal 8 months ago
I don’t like black pepper so I used white instead and reduced the wet ingredients to 1 cup of half & half.Also I used sharp white cheddar. Turned out terrific.
Sherry Kerunsky Buckler a year ago
It turned out wonderful except I added onion powder, about 1.5 tablespoons to the cheese sauce because to me, real scalloped potatoes have some onion flavour. I also added a bit more milk to the potatoe mixture before baking as I was afraid they’d be a bit too dry. I will definitely make again - kids loved it
Stephanie 3 years ago
Too oily and bland for our taste, but a good starting point. I used decent cheeses. The cheese flavor was good, but I suctioned more than 1/3 cup of oil off the top using a baster and it was still plenty oily after that, so next time I will research cheeses a bit to see if I can reduce the oil factor. Maybe a lower fat selection??? I generously sprinkled it with green onion after cooking and that was good. I also added fines herbes to the mixture before cooking but not enough. I think it needs something like that (herbs de Provence, harissa, etc., as you prefer) so that it’s not just a potato version of mac and cheese. Next time I’ll also make it in a larger pan or in 2 pans so that it’s thinner and thereby there will be a higher percentage of browned goodness which was the tastiest part. Hope this helps!
Olivia Calhoun 4 years ago
I added garlic powder and onion powder to give it more flavor, but was still great
James Holder 4 years ago
i cooked the potatoes a bit longer but other than that, perfect. this ones a keeper!
David Detjen 4 years ago
Excellent. Very much like Mac n cheese meets scalloped potatoes. I enjoyed it. Might use a little onion, garlic or shallot next time
Toni C. 4 years ago
I have made this several times. I like it but I think I will add onions and a little garlic next time as it is a little bland.
Rose 5 years ago
This recipe is a keeper! I have tried several to find the one that my family likes best and this one is the winner.
Mayes-Stewart 6 years ago
It was creamy and delicious. I was out of paprika, though, so I used a smidgen of cayenne, for colour and flavour. Also added a wee bit of garlic, because I like garlic. Mmm, so good!
Jill MG 6 years ago
Turned out great. Thick cheesy sauce, I added more shredded cheese to the top 5min before taking out of the oven
Bunni 7 years ago
it needed triple the amount of baking time. it didn't taste bad but it wasn't rich and creamy.