Never-Fail Scalloped Potatoes
Published: Friday, January 23, 2026
2 Tbsp, butter
3 Tbsp. all-purpose flour
1 tsp. salt
¼ tsp. pepper
1½ c. fat-free milk
½ c. shredded reduced-fat Cheddar cheese
2 lbs. potatoes, peeled and thinly sliced (about 4 c.)
1 c. thinly sliced onions, divided
Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.
Coat an 8" square baking dish with cooking spray. Place half the potatoes in dish; layer with ½ cup onion and half the cheese sauce. Repeat layers.
Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer. —6 servings.
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