No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Scalloped Potatoes

  • Yield: About 8 servings


  • 1 teaspoon plus 1/4 cup (1/2 stick) unsalted butter
  • 2 1/2 pounds red potatoes, peeled and sliced 1/4 inch thick
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground white pepper
  • 2 tablespoons plus 2 teaspoons bleached all-purpose flour
  • 1/2 pound sharp cheddar cheese, grated
  • 1/2 pound Monterey Jack cheese, grated
  • 2 cups milk


  • Preheat the oven to 350°F. Grease a 2-quart baking dish with 1 teaspoon of the butter.
  • Put the potatoes in a large mixing bowl and add the salt and white pepper. Toss to season evenly. Arrange a layer of potatoes on the bottom of the prepared baking dish and sprinkle with 2 teaspoons of the flour. Dot with a tablespoon of the remaining butter, then sprinkle with 1/2 cup of each of the cheeses. Repeat the process until all the potatoes, butter, flour, and cheeses are used, ending with the cheeses. Pour in the milk.
  • Bake until golden brown and bubbly, about 1 hour. Remove from the oven and serve hot.