Sharp Cheddar Scalloped Potatoes


1/4 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
2 cups half-and-half cream
1-1/2 cups shredded sharp white cheddar cheese
1-1/2 cups shredded sharp yellow cheddar cheese
6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
2 small onions, finely chopped


1Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
2In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese.
3Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

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Prize winning recipe.
Total Time
Prep: 30 min. Bake: 70 min.
Makes 8 servings
Nutrition Facts
3/4 cup: 436 calories, 26g fat (16g saturated fat), 88mg cholesterol, 576mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 15g protein.

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