Creamy Scalloped Potatoes

4.6 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 286.6
  • Total Fat: 8.1 g
  • Cholesterol: 22.4 mg
  • Sodium: 508.6 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 8.4 g

View full nutritional breakdown of Creamy Scalloped Potatoes calories by ingredient
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Number of Servings: 6


    *Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.) (remove)
    Butter, salted, 4 tbsp (remove)
    *Flour, white, .1875 cup (remove)
    Salt, 1 tsp (remove)
    Pepper, black, .25 tsp (remove)
    Milk, nonfat, 2.5 cup (remove)
    Onions, raw, 1 small (remove)


prepare potatoes as directed for boiling; but into enough thin slices to measure 4 cups.
heat 3 tbsp margarine in saucepan over low heat until melted. blend in flour, salt and pepper. cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly boil and stir 1 minute.
arrange potatoes in greased 2 quart casserole in 3 layers, topping each of the first two latyers with 1/2 of the onion and 1/3 of the white sauce. dot with 1 tbsp margarine. cover and cook in 350 degree over for 30 minutes. uncover until potatoes are tender, 60-70 minutes. let stand 5-10 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user SCARKNER.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I omitted the onion and added a ham steak. Tased just like the scalloped potatoes and ham that mom used to make. I got back a comfort food! Thanks! - 6/6/10

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  • Yum. - 12/24/11

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  • Very simple and tasty - made it to go with a baked ham. I used powdered dried milk and was able to thicken it up a bit. - 11/16/10

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  • Just the way I like cheese and starting with raw potatoes. I add an extra onion as well. - 10/24/10

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  • It was pretty good. The only problem we had was I think we added too much flour and during the cooking had to add a little more milk to thin it out. - 8/23/10

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