Scalloped Sweet and White Potatoes

Scalloped Sweet and White Potatoes
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 minutes
  • Cook: 50 minutes


1pound white potatoes, peeled and cut into 2-inch cubes
1pound sweet potatoes, peeled and cut into 2-inch cubes
2tablespoons butter
3tablespoons flour
2 1/2cups 2 percent reduced-fat milk
4ounces aged shredded white Cheddar cheese or Comté cheese
2ounces finely grated Romano cheese


  1. Cover potatoes with cold water in a large saucepan. Bring to a boil, reduce heat and simmer, uncovered 10 minutes. Drain well in a colander.
  2. Preheat oven to 350F.
  3. Melt butter in a medium saucepan over medium heat. Add  add flour and whisk until smooth. Add milk, stirring until thickened, about 10 minutes. Add Cheddar cheese and  stir until melted. Combine potatoes and cheese sauce in a shallow gratin dish. Sprinkle with Romano cheese. Cover with aluminum foil and bake 20 minutes. Uncover and bake 10 minutes.

—Recipe by Jill Melton


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Nutritional Info *per serving

  • Calories 478
  • Fat 22g
  • Cholesterol 21g
  • Sodium 495mg
  • Carbohydrate 50g
  • Fiber 4g
  • Protein 21g