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Cheesy Scalloped Potatoes

These potatoes still have the creamy texture and cheesy flavor your family expects, but this slimmed-down version has less fat and fewer calories.—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    8 servings


  • 4 pounds potatoes, peeled and sliced (about 5 large potaotes)
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups shredded reduced-fat cheddar cheese, divided
  • 3 ounces reduced-fat Swiss cheese slices, finely chopped (3/4 cup), divided
  • 2 medium onions, finely chopped
  • 1-1/2 cups 2% milk
  • 2 tablespoons minced fresh parsley


  • Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
  • Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.
Nutrition Facts
3/4 cup: 327 calories, 7g fat (4g saturated fat), 21mg cholesterol, 604mg sodium, 55g carbohydrate (7g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

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  • charla
    Mar 27, 2018

    Made these last night and I cook a lot of food so I have leftovers pretty much every night. But no leftovers for last night. And I made a big pot of these potatoes. Followed the recipe to the letter and they turned out great. Very creamy and tasty. I did add Lil' Smokies on each layer and that took care of a meat for dinner. Served it with some green beans, and crusty bread. Great dinner for the week night.

  • Andrea306
    Dec 26, 2013

    I don't understand how anyone gave this recipe 5 stars. It was basically a pan of potatoes in milk. I assume that the flour, milk and cheese are supposed to come together to form a sauce - that never happened. The potatoes tasted fine, but they are NOT scalloped potatoes. I think you are supposed to make the cheese sauce separately and pour it over the sliced potatoes. I will try again using a different recipe.

  • ladyhazel
    Dec 8, 2013

    easy and really taste good

  • daisey5
    Apr 2, 2013

    I used Youkon Gold potatoes, sliced thin. I also added garlic powder. Next time I will also add Italin seasoning. It turned out great.

  • sarah102506
    Mar 17, 2013

    No comment left

  • ConnieK
    Aug 18, 2012

    No comment left

  • hunter6295
    Apr 9, 2012

    I thought this recipe was really lacking something. I made it for Easter dinner based on the reviews and was disappointed. Guests didn't complain but didn't get rave reviews either.

  • Whisk-karrs
    Dec 25, 2011

    CHRISTmas Eve Dinner, 2011. Basic recipe followed, but with some changes. Very nice, but found Yukon Gold Potatoes are not a good choice for baking in a casserole, never softened like as done and I baked almost two hours. Yukon Golds fantastic for mashed pots ... yum ... Merry CHRISTmas .. !

  • blhenn
    Jan 22, 2011

    This is a really good scalloped potatoe recipe. I looked all over to find a nice cheesy one at this one is it! The swiss cheese and onions are really good, but I did use minced dried onion because that's all I had but they softned up and taste wonderful. This is my go to cheesy scalloped potatoe recipe from now on!!

  • Debra
    Feb 27, 2008

    No comment left