Cheesy Scalloped Potatoes

Prep Time
Cook Time
1h 5m
Ready In

"A delicious recipe from Southern to the Core cookbook received from BusyMomof3 in the 2011 Cookbook Swap (at food.crap), must admit to cooking this but I add ham and spring onion (scallion in place of onion) to the mix so consider this the base mix and delicious. On preparation time it can vary hugely dependig on if you use a mondolin or food processor or by hand and then depending on your knife skills, so I have tried to take a middle line here on the timing."

Original is 6 servings


  • Serving Size: 1 (217.4 g)
  • Calories 288.6
  • Total Fat - 16.7 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 48.2 mg
  • Sodium - 808.9 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.6 g
  • Protein - 14.2 g
  • Calcium - 424.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°F.

Step 2

Grease 9 x 13 inch baking dish and spread half of your potatoes on the bottom of the dish, overlapping as necessary and then layer half of your onions.

Step 3

In a small separate bowl, mix your flour, butter, salt and pepper then sprinkle half of this mixture to make the next layer and then on top of this layer half of your cheese and the repeat to create your second layer and now add milk and cook for 45 minutes or until the potatoes are good and tender (Just to warn you this is supposed to look pretty soupy. To be safe, you might want to put a piece of aluminium foil underneath your pan in case of run over,).


No special items needed.

2 Reviews


Simple and tasty potatoes. The only change I made was to use a Mexi-cheese mixture. Thanks for sharing, Pat. Made for Down Home Cooking tag.


review by:
(13 Dec 2017)


Pretty simple and tasty. Went well with a roast chicken.


review by:
(10 Dec 2014)

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