Scalloped Potatoes with Cream Sauce Base and Cheddar

Yield: 18 servings, half hotel pan | Serving Size: 4 ounces

Scalloped Potatoes with Cream Sauce Base and Cheddar


  • 1/4 teaspoon | Ground black pepper
  • 2 pounds (6 cups) | Baking potatoes, peeled, thinly sliced
  • 4 ounces | Land O Lakes® Shredded Monterey Jack - White
  • 4 ounces | Land O Lakes® Shredded Sharp Cheddar



Heat oven to 375°F. Combine Cream Sauce Base, broth, onion, salt and pepper in saucepan. Cook over low heat, stirring constantly, until bubbles appear around edges and mixture is thickened; 4 to 5 minutes.


Layer half of potatoes in half hotel pan that has been sprayed with nonstick cooking spray.  Sprinkle with 2 ounces Monterey Jack cheese and 2 ounces Cheddar cheese. Cover with remaining potatoes.


Pour hot cream sauce mixture over potatoes; cover. Bake for 50 to 60 minutes or until potatoes are almost tender when pierced with fork. Uncover; top with remaining cheeses. Continue baking for 15 minutes or until potatoes are tender and cheese is melted.

Nutritional Information

  • Serving Size4 ounces
  • Calories120 calories
  • Fat 6 grams
  • Sat. Fat 4 grams
  • Trans Fat 0 grams
  • Cholesterol 20 milligrams
  • Sodium 190 milligrams
  • Carbohydrates 11 grams
  • Dietary Fiber 1 grams
  • Sugars 1 grams
  • Protein 4 grams
  • Vitamin A 198 IU
  • Vitamin C 4 milligrams
  • Calcium 104 milligrams
  • Iron .261 milligrams

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