Scalloped Potatoes

Scalloped Potatoes

38 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
STEPHIE95
Recipe by  STEPHIE95

“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

Adjust Servings

Original recipe yields 4 to 6 servings

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 (38)

Rate This Recipe
EkenChels
92

EkenChels

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.

ERICAJNAYLOR
66

ERICAJNAYLOR

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

DiAnn Keenan
49

DiAnn Keenan

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.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 555 cal
  • 28%
  • Fat
  • 34.4 g
  • 53%
  • Carbs
  • 46.4 g
  • 15%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

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