Cheese Scalloped Potatoes:

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Senior Cook
Aug 14, 2007
Cheese Scalloped Potatoes:

These are my favorite cheese scalloped potatoes. The pic isn’t real pretty, but, it sure turned out great!

Spray baking dish with Pam.

To get an idea of how many potatoes to use; wash and slice Russet potatoes, thin; put the sliced potatoes in the pan to make sure it fills the pan. Take the sliced potatoes out of the pan and put in a pan to boil them with a little salt for a minute or two; drain.

While the potatoes are boiling, make the cheese sauce

Melt 1 stick of Blue Bonnet Margarine in skillet; add chopped white onions and chopped garlic, all to taste.

Add 1/2 cup flour; whisk. Add 2-1/2 cups milk, 1 packet of Hidden Valley Dressing, shredded cheddar cheese or American Cheese Slices or a combo of both; whisk.
***Depending on how big your baking dish is, you may have to double the cheese sauce recipe. You can also fry some bacon and chop it to put in the cheese sauce, if you want.

Place half of the potatoes in baking dish, season with garlic salt and pepper, to taste.
Cover the potatoes with half of the cheese sauce.

Put the other half of the potatoes over the cheese sauce; season with garlic salt and pepper, to taste; pour the rest of the cheese sauce over the potatoes.

Preheat oven to 350 degrees.

Put the potatoes in preheated oven and bake for 1 hour or until the potatoes are tender

***Baking time depends on how many potatoes you are using.


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