Two-Toned Scalloped Potatoes

This scalloped potatoes recipe has a delicious creamy sauce.  We eat it as a main dish with meat added but you could leave out the meat and easily serve it as a side dish.  One day I didn't have enough white potatoes so I tossed in some sweet potatoes.  It was tasty!

Two-Toned Scalloped Potatoes                                                     Printable Recipe

3 Tablespoons olive oil
2 Tablespoons flour
2-1/2 cups milk
8 ounces Velveeta (or you can use 2 cups shredded cheddar or any other cheese you like)
salt to taste

3 medium potatoes, peeled and sliced thin
2 medium sweet potatoes, peeled and sliced thin

2 tablespoons finely chopped onion
ham slices, chopped, or dried chipped beef, chopped


Make cheese sauce: Add oil and flour to saucepan.  Heat and cook for a minute.  Add in milk, bit by bit, whisking as you go until the sauce has thickened. Stir in cheese until melted. Season with salt as needed. Set aside.

Slice potatoes 1/4" thick. 

Slice the sweet potatoes a little bit thinner than the potatoes. 

Put a little of the cheese sauce on the bottom of a 2 quart baking dish.

Layer with half of the potatoes

and sweet potatoes.

Pour on some cheese sauce

and spread over potatoes.

Sprinkle on half of your onions and ham and then layer your potatoes again

Sprinkle on the rest of the ham and onions and cover with rest of the cheese sauce.

Cover and bake at 350 degrees for 50 minutes.  Uncover and bake an additional 10 minutes or until potatoes are tender.  (You can check by poking with a fork.)  You can also sprinkle on more cheese before the last 10 minutes if you want.

Remove from oven and let sit for 5-10 minutes before cutting.