Scalloped Potatoes Recipe - Allrecipes.com
Scalloped Potatoes Recipe
  • READY IN 40 mins

Scalloped Potatoes

Recipe by  

"This is delicious recipe, the whole family loves them. Though, I must warn you, there is a lot of butter involved, so if you are health conscious this recipe is not for you! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and place in a 2 quart casserole dish.
  3. In a microwave safe dish combine cheese, butter and milk. Microwave until cheese and butter melt; stir in the sherry. Pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
  4. Bake in preheated oven for 15 to 30 minutes, or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2006

I give it 5 stars for the concept, but I changed it a lot. I used half cheddar and half velveeta for the cheeses to keep it from being oily from all cheddar. I also only used 4 tbsp of butter, and a splash of white wine instead of cooking sherry. I cooked the sauce on the stove so I could control the heat, and I added in some pepper as well. I used gluten free breadcrumbs in lieu of cornflakes. It turned out amazing! The wine was essential, it wouldn't have tasted nearly as good without it.

 
Most Helpful Critical Review
Jan 01, 2004

The cheese sauce was really soupy and was not thick enough. The cheddar made it real oily. I would recommend using American Cheese.

 
Dec 25, 2006

I added onions to the potatoes while they were cooking. I added sour cream, chives and garlic to the cheese sauce and it was absolutely delicious. My husband and a friend of ours loved this recipe. It will be used over and over.

 
Mar 29, 2007

Extremely satifying when you substitute white wine for the sherry and Ritz crackers for the cornflakes as suggested by other reviewers.

 
Sep 07, 2005

This was very good. I changed the nutrition information considerably by using only 4 ounces shredded cheddar cheese, 1/4 cup butter and 3/4 cup cornflake crumbs. It was healthier --but the taste didn't suffer, and the health conscious can still enjoy!

 
May 15, 2006

Great tasting recipe... I did make a few changes before getting started. Added two chopped scallions and cut the butter to 1/4 cup. I used american cheese instead of the cheddar and added just a little more sherry. The results were very tasty. Thank you.

 
Aug 24, 2009

Very tasty! I served it as a side with the Key West Chicken (also found at this site, though I substituted pork loin slices to great success) to friends and we all raved. However, instead of using boiled potatoes I fixed them in the French persillee manner: microwave potato chunks 15 minutes in a can of beef broth or consomme', a dash of salt and a dash of pepper, slices of butter to taste, and about three tablespoons of chopped parsley. (These potatoes are good in themselves, but when used to make the scalloped potatoes you have a very fine dish indeed!)

 
Jun 21, 2007

This was a pretty good recipe, nice flavor and very simple to put together. I would suggest melting butter with cheese(s) and milk over the stove instead of the microwave. Microwave could cause splatter and the cheese to crust a little at the edges. I think this recipe would do well with some onions as well. Thanks for sharing!

 

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Nutrition

  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 491 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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