SCALLOPED POTATOES

Total Time:
1 hr
Prep:
5 min
Cook:
55 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 large baking potatoes, like russets
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • Pinch salt and pepper
  • 1 cup fontal cheese, grated
Directions

Boil the potatoes until you can pierce them with a fork, cool and slice thinly. Melt the butter in a saucepan. Whisk flour into melted butter and cook over medium heat until it thickens. Whisk in the milk and stir constantly until the mixture coats the back of a spoon. Layer the 3 components ending with the grated cheese in a 9 by 9-inch pan. Bake for approximately 40 minutes in a preheated 375-degree F oven.


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    As it is written it is a little bland to me. So with that in mind I have not tried this recipe as written. However I added my own favorite herbs that I like and the taste came out to my satisfaction. As for the cheese I have noticed that a few people did not know what fontal cheese is. Fontal Cheese or Fontal Primaluna Cheese is a Gourmet Italian Cheese named after the Italian valley from which it comes, this is one of Italy's great cheeses. Semifirm yet creamy, fontina is a cow's-milk cheese with about 45 percent milk fat. It has a dark golden brown rind with a pale yellow interior dotted with tiny holes. The mild, nutty flavor, and the fact that it melts easily and smoothly, make fontina perfect for almost any use.
    Glad i read the reveiws. If you follow the recipe exactly it will be bland. I used sour cream like suggested, but used flavored sour cream. The result was a very rich and creamy dish. Very easy and delicious recipe.
    These were like paste, very bland, sticky and just plain bad. So glad I served them to family instead of quests....saved myself a lot of embarassment!
    Recipes I do not follow to the "t"...I made my own adjustments such as seasonings after following the recipe...I added garlic powder, onion powder and mrs. dash..I used swiss cheese because its very low in sodium and I microwaved the potatoes with skins on to save time..The potato dish was very delicious and gone!
    I made this for Thanksgiving and unfortunately, they lacked a lot of flavor. Next time around I'd add in more cheese, salt, peppers, etc.
    This was a very very easy recipe! I took Cathy's opinion and added the sour cream! Wonderful addition. I also added about a 1/2 teas. of Onion Powder to the milk mix just to give it a little more kick:) Enjoy!!
    I made this recipe for a family birthday event, and everyone raved and raved! I used a five cheese italian blend and it worked beautifully. I thought is would be too much for us, so I scaled down to accommodate our small number; boy was I wrong. They cleaned the pan out and scraped the bottom, they loved it so much. They've requested that I bring "my signature potato dish" to every pot luck family gathering.
    Choose your own cheese. Scalloped potatoes go with almost any meat, seafood or vegetables. Enjoy
    Okay, my biggest complaint is that there is no seasoning in this recipe! I agree with Todd that they were quite bland. My husband, however, loved them but then again, he's never met a potato he didn't like.
     

     
    Now for my suggestions to those who might try it. Of course, the first one is just to be sure to season it to taste and in my opinion, you should season each layer of the potatoes.
     

     
    My second suggestion is to be careful not to overcook the potatoes! And if you're in doubt, just get them in ice water as quickly as you can.
     

     
    My third suggestion is to double the gravy/sauce recipe and season it to taste. Also, don't let it get too thick.
     

     
    I think the elements are all there...with the exception of the seasonings, of course. Oh...and the directions don't specify for you to peel the potatoes so if you plan on peeling them, I recommend doing that before you cook them. That's purely a personal preference.
     

     
    Bon Apetit!
    These are the best, creamiest scalloped potatoes I've ever made. For additional flavor, I added 1/2 cup of sour cream to the milk mixture once it came off of the stove. Very easy to make, and very yummy. Everyone loved it!
    He's not a fan of scalloped potatoes but absolutely loved these. Even said he was excited about having the leftovers on day 2. Difference between these and most is that the potatoes are actually tender because you pre-cook them and they are not a milky, runny mess.
    This is the best recipe for scalloped potatoes! I did not know what fontal cheese was so I just picked a mild cheese that cooked well. My family loved it......
    Not really my idea of scalloped potatoes...ok, but pretty bland.
    I used mozzarella cheese in the middle and cheddar on top. They were so creamy my husband asked if they had sour cream in them! I covered with foil as suggested by another reviewer. I will make again.
    It was great, the taste, the flavor!
     
    How did you come up with it?
     
    However you did it, it you did it with pride!
    I used Fontina cheese in these as I think there is a spelling error in the recipe. It was wonderful. Very creamy. A real crowd pleaser!
    These scalloped potatoes were so easy and tasted heavenly! I wasn't expecting them to be so good because normally when I make scalloped potatoes they're always undercooked and dry. But these were restaurant quality! I just used cheddar cheese since I had never heard of the cheese it called for. Remember to cover the dish with tin foil half way through cooking so that the cheese doesn't burn. Also, I added a little miIk towards the end to make them extra moist so they would melt in your mouth and it certainly did the trick! I got rave reviews from my family and they already asked when I would be making them again.
    The bomb, great flavor
    I have made scalloped potatoes for years
     
    and every time they turn out watery.
     
    These are wonderful and creamy.
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