Classic Cheese

Scalloped Potatoes with Cheese

Prep Time: 20 min  |  Cook Time: 30 min  |  Servings: 8  |  Calories: 229
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Scalloped Potatoes with Cheese
Prep Time
20 min
Cook Time
30 min

This baked dish features scalloped red potatoes that are boiled until tender and combined with garlic, mustard and spices in a creamy sauce along with a layer of Sargento® Shredded Colby-Jack Cheese - Fine Cut before everything is baked in the oven until golden brown and bubbly.

  • 2 lbs. medium red potatoes
  • 2 Tbsp. butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 3 Tbsp. all-purpose flour
  • 2 cups milk
  • 1 tsp. dry mustard
  • 1/2 tsp. salt
  • 2 cups (8 oz.) Sargento® Shredded Colby-Jack Cheese - Fine Cut or Sargento® Shredded 4 Cheese Mexican - Traditional Cut , divided
  1. Simmer potatoes in water to cover until barely tender, about 15 minutes depending on size of potatoes. Drain; rinse with cold water.
  2. Meanwhile, melt butter in a medium saucepan. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; cook 1 minute longer. Sprinkle flour over onion mixture; cook and stir 1 minute. Add milk, mustard and salt; bring to a boil over high heat, stirring occasionally. Reduce heat; simmer 2 minutes or until thickened, stirring frequently.
  3. Peel potatoes if desired. Cut into 1/4-inch thick slices. Arrange half in a lightly greased 9-inch square glass baking dish or 1-1/2 qt. casserole dish. Spread half of milk mixture over potatoes; top with 1 cup cheese. Repeat layering with remaining potatoes, milk mixture and 1 cup cheese.
  4. Bake in a preheated 375°F oven 25 to 30 minutes or until bubbly.

Serving Size 8

Calories 229

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

Amount/Serving %DV*
Total Fat 9.20g 14%
Sat. Fat 5.60g 28%
Mono Unsat. Fat 2.00g
Poly Unsat. Fat 0.40g
Cholesterol 29mg 10%
Sodium 294mg 12%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 8%
Sugars 0g
Protein 11g
Vitamin A 51RE
Vitamin C 11mg 18%
Calcium 278mg 28%
Iron 1mg 6%