Scalloped Potatoes

Scalloped Potatoes

39
STEPHIE95 2

"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!"

Ingredients 40 m {{adjustedServings}} servings 555 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 46.4g
  • 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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Directions

  • Prep

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  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 39

  1. 46 Ratings

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EkenChels
4/17/2006

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.

ERICAJNAYLOR
1/1/2004

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
12/25/2006

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.