Two-Cheese Scalloped Potatoes

  • Serves: 8
Two-Cheese Scalloped Potatoes


  • 2-1/2 pounds peeled Blue Denim White Potatoes, cut into 1/4-inch-thick slices
  • 1-1/2 cups fat-free milk
  • 1-1/2 cups shredded extra-sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 2 cups vertically sliced onion
  • Cooking spray
  • 2 tablespoons chopped fresh parsley


Preheat oven to 350 degrees F.

Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire sauce, and pepper; set aside.

Arrange half of potatoes and half of onion in the bottom of a 13 x 9 baking dish coated with cooking spray.

Top with half of milk mixture.

Repeat layers; top with 3/4 cup cheddar, 1/2 cup Monterey Jack, and parsley.

Cover and bake at 350 degrees for 1 hour and 15 minutes.

Uncover; bake an additional 20 minutes or until potatoes are tender and cheese is browned.

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