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Scalloped Potatoes

November 30, 2015

Make this dish on a long cold weekend, as it takes hours to prepare. But I promise it’s worth it! With just the right balance of cheese and potatoes, this side dish is not too rich. It goes well with just about anything–Baked Chicken, Pork Chops with Maple Mustard Glaze, Sweet and Sour Meatballs, or Simple Grilled Salmon. I came up with this recipe after trying many variations until I got it just right.

1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1 (10 oz.) block sharp cheddar cheese, shredded
1 Tablespoon minced dried onion
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dry mustard
Fresh ground black pepper, to taste
4 lbs. Yukon gold potatoes
1 cup Japanese panko breadcrumbs
1/4 cup butter, melted
1/4 cup freshly grated Parmesan cheese


  • Pre-heat oven to 350 degrees F.
  • Peel and thinly slice all potatoes. Set aside.
  • In a large saucepan, melt 1/4 cup butter over medium high heat.
  • Whisking constantly, add flour to butter and cook 3 minutes, until flour is lightly browned.
  • Whisk milk into butter mixture and bring to a boil.
  • Reduce heat and simmer 5 minutes, or until thickened.
  • Stir in shredded cheddar cheese, dried minced onion, salt, onion powder, dry mustard, and black pepper to taste. Stir until well blended and cheese melts.
  • Spray 9×13 glass baking dish with Pam cooking spray.
  • Spread 1/2 cup cheese sauce evenly in dish.
  • Layer half the potatoes over sauce.
  • Top with half of remaining cheese sauce.
  • Repeat with remaining potatoes and cheese sauce.
  • COVER tightly with tin foil and bake 1 1/2 hours.
  • In a small bowl, stir together panko breadcrumbs with 1/4 cup melted butter and parmesan cheese.
  • Remove cover from potatoes and sprinkle breadcrumb mixture evenly on top.
  • Increase oven temperature to 375 degrees F.
  • Return dish to oven and bake UNCOVERED an additional 20-30 minutes until bubbly and golden brown.
  • Let set 10 minutes before serving.
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