Old Fashion Scalloped Potatoes (AKA Au Gratin Potatoes) just like grandma made are the perfect side dish for almost any meal. Just follow these easy step by step photo instructions for this classic homemade dish.
Editor’s Note: Originally Published January 19, 2013. Refreshed with expanded information and options along with updated photos.
I love a classic recipe. They are usually easy and almost always present an unmatched wholesome taste with simple ingredients. This is one of those great older recipes that is easy and absolutely delicious.
My Rating
Excellent old fashion taste. Good enough that my wife dug the recipe out of my “to post” file and made it again two days later. Yep, she loves it.
Pro Tips: Recipe Notes for Scalloped Potatoes
This is based on a recipe that originally came from the 1971 Florence Junior League Cookbook. I didn’t do much to the recipe. 4 cups of sliced potatoes became six medium potatoes. I used pre-shredded, not grated cheese for ease. But mostly I expanded on the instructions to simplify and make them less intimidating.
What is Scalloped vs. Au Gratin?
Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce.
Au Gratin means “with cheese.” So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin. Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.
I use “scalloped” since it is correct and that is what I have called this forever. But Au Gratin is correct and a bit more specific.
What Potatoes to Use?
All potatoes cook about the same. The main difference will be the thick skin on Russets, and they will have a bit more starch. So Russets are an excellent baker.
But other potatoes, like a Yukon Gold, would work great here. I would not use a small potato just because it will cause extra work for no real return.
I usually use peeled Russet potatoes since I have them on hand. I use the smaller potatoes in the bag that are not big enough for baking.
You need about 4 cups of potato slices. I used 6 smaller to medium potatoes to get that.
I suggest using a Mandolin to slice potatoes, but a knife works. If using Russets, then peal. If using a thinner skin potato, then pealing in optional
What Cheese to Use?
Most people will use cheddar, but Monterey Jack or Gruyere would be nice also.
The Baking Dish
The thicker the dish, the longer the baking time. I used a 9 by 6 baking dish that was about 1 1/2 inch deep.
Double the recipe to use a 9 by 13 standard casserole dish.
Storage and Reheating
Good refrigerated for 3-4 days and frozen for 3-4 months.
We much prefer this reheated in an oven instead of a microwave with seems to change the texture some.
How Long to Cook Scalloped Potatoes?
The standard recommendation for scalloped potatoes is generally 1 hour and “fork-tender,” and that is fine.
But for us, we want creamy, melt in your mouth. We love to cook longer. For this about and other 2o minutes. Cover if needed to keep from browning too much.
If you add ham and make a thicker casserole, our cooking time is about 2 hours mostly covered. See the recipe link below.
Other Scalloped Potato Options
Old Fashion Scalloped Potatoes and Ham
Preheat oven to 350, not convection.
Slice 5-6 medium russet potatoes about 1/8 inch. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here (BE CAREFUL.) The setting on mine for this is “thin.” You need to end up with about 4 cups of potato slices. Rinse in a bowl of cold water.
Start the sauce with 3 tablespoons butter over medium heat. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 1/2 cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and 1/8 teaspoon cayenne pepper (optional.) Bring to a light boil, and this will start to thicken in a few more minutes.
Reduce heat to low and add 1 cup of shredded cheese. I used cheddar. Whisk until smooth and remove from heat.
Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.
Pour half the cheese sauce over the first half of the potatoes.
Add the second half of the potatoes, then rest of the cheese sauce. Now top with 1/2 cup of cheese. Give a light sprinkle of paprika.
Bake until potatoes are “fork-tender.” This will be about an hour or a little more. Let sit for 5-10 minutes before serving.
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Old Fashion Scalloped Potatoes
Ingredients
- 6 medium potatoes - 4 cups prepared
- 3 tablespoons butter
- 3 tablespoons AP flour
- 1 ½ cup milk
- 1 teaspoon salt
- ⅙ teaspoon cayenne pepper - optional
- 1 ½ cup shredded cheddar cheese - or cheese of choice
- 1 sprinkle paprika - optional
Instructions
- Preheat oven to 350, not convection.
- Slice 5-6 medium russet potatoes about 1/8 inch to make about 4 cups. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here. The setting on mine for this is "thin."
- Rinse the potato slices in a bowl of cold water. Let soak until ready to use then dry a bit with a paper towel.
- Start the sauce with 3 tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, and this will start to thicken in a few more minutes.
- Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.
- Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.
- Pour half the cheese sauce over the first half of the potatoes.
- Add the second half of the potatoes, then rest of the cheese sauce. Now top with ½ cup of shredded cheese. Give a light sprinkle of paprika (an old fashion touch.)
- Bake until potatoes are "fork-tender." This will be about an hour or a little more. Let sit for 5-10 minutes before serving.
Recipe Notes
Pro Tips
- All cheese is measured by the volume of shredded cheese. One cup equals 4 oz. by weight not 8 oz.
- Use the potatoes you like, but Russets are standard, but Yukon Gold is also a good choice. You need about 4 cups of potato slices that will obviously vary by the size of the potatoes.
- Be sure to rinse and soak the potato slices for a few minutes and put them in the dish individually to prevent sticking.
- This recipe uses a 6 by 9 baking dish, about 1 1/2 inches deep. If you double, use a 9 by 13 standard casserole. Thicker takes longer to cook.
- You can add ham to this but also check the specific Old Fashion Scalloped Potatoes and Ham recipe.
- We like our scalloped potatoes cooked longer for a creamier texture. We add about 20 minutes and tent with foil near the end to prevent over-browning — Cook to your taste but get to at least fork-tender.
- Be sure to allow them to rest for 5-10 minutes before serving.
- Good refrigerated for 3-4 days and 3-4 months frozen.
- Like many casseroles, the next day, these are even better.
- Reheat in the oven covered is better than a microwave.
- If you use a mandoline, BE CAREFUL, and follow the instructions. I have seen significant injuries.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published January 19, 2013.
Tammi
Can I use gold potatoes instead of bakers?
DrDan
Hi Tammi,
Welcome to the blog.
Golden will do fine. They have a bet less starch development so will be a bit softer cooked.
Dan
Pat
If this is 101 Cooking for two, why is this recipe for 8?
DrDan
Hi Pat,
Welcome to the blog. All recipes are adjustable in the recipe card by changing the number of servings. Basically, this blog is not two servings but smaller households frequently with leftovers. For a more complete discussion see https://www.101cookingfortwo.com/recipes-not-two-servings/
Dan
Kathy shum
I only have a convetion microwave. Directions say no convection. Does this include a roast convection. Or will a toaster oven work.
DrDan
Hi Kathy,
Welcome to the blog.
I haven’t used a convection/microwave but do understand the concept. When used as a convection oven, it should work well. There should be a convection bake and a convection roast. Use the bake option since the roast option should turn on the broiler element.
I would go for 325 and about the same timing. Remember you are going for “fork tender” so poke it to see if it is done. The internal temperature should probably be in the 200-205 range.
I’m not a fan of toaster ovens for real cooking. They are totally inaccurate.
All the above is my best “guess” since I have never done this.
Dan
Pauletta Kodama
I know that households have a cheese grater, but I also know that they are usually very old and don’t actually work. I’ve even seen a couple of rusty ones, but my friends would kill me if I ever said anything more about it.
Lisa
Hi, this recipe looks awesome. I am considering trying it for Easter dinner on Sunday. Do you think that there is any reason why Gruyere cheese could not be substituted? I don’t see why not but thought I would ask.
DrDan
Pick the cheese you want. It should be fine.
Rod
Awesome! Dish came out just as everyone reviewed about it. I didn’t deviate from the recipe at all. Thanks for the tips and will absolutely make it again. I
DrDan
Hi Rod,
We do love this dish. We now tend to cook it longer to make the potatoes more tender.
Thanks for the note.
Dan
Joe
I made this last night and it was amazing. Super easy. Never realized one of my favorite side dishes could be so easy to make from scratch.
DrDan
Hi Joe,
Thanks for the note, I just published a crockpot version of this a couple of days ago. See the home page.
Dan
Stephanie Tidd
I made these last and they were a big hit with me and my partner.
I’m trying your crock pot chiken stew today.
The potatoes are definitely five star worthy.
Hopefully the stew will turn out good too.
Stephanie Tidd
DrDan
Hi Stephanie,
I do like these potatoes. They are just so “old fashion” in how they are made and taste.
About the chicken stew. It is bland. Now chicken stew is bland by its nature. Read the comments for some suggestions of you think it is too bland on a taste test.
Dan
Camille
I wish this recipe was pared down for 2 people.
DrDan
Can definitely be cut in halve but it is too much work to only make two servings.
DrDan
Lorna Smith
on the beginning page your list of items for scalloped potatoes It has listed 1 cup of milk on the next page fill recipe it says to add 1 1/2 cups of milk, which is it, Cant wait to try these so, since my potatoes are cut can someone get back to me Thanks
DrDan
It is 1 1/2 cups of milk. I’m not seeing where it says 1 cup. If you mean the cheese 1 cup goes in the sauce and 1/2 cup on top.
DrDan
Nancy Baker
This is an awesome recipe. Grabbed it last minute off the site and did not realize until I had peeled 6 potatoes that it makes 8 servings!! But it was too late to change course so I went ahead and it is really good!! I did add sliced onions and broccoli florets so I made it basically into a meal. Will see how it freezes!! (FYI, I added the onions with the butter and allowed them to sweat a bit before adding the flour and then added the broccoli with the potatoes, very good).
kathleen williams
would you please explain 3 t butter is it teaspoon, or tablespoon what flour plain or cornflower
Regards
Kathleen
DrDan
The abbreviations “t” and “T” are the old fashion way for T=Tablespoons and t=teaspoons. I have it covered in FAQ’s and current post spell it out but about 300 of the recipes here use those abbreviations. “Flour” means all-purpose flour and not corn flour.
DrDan
DrDan
Thanks Bill.
DrDan
bill
damn all your recipes make me hungry! Im so glad I found you!!!
Judy U.
ok, I tried making this today and had a hard time with the sauce not getting all thick and clumpy. What am I doing wrong? There seemed like not enough sauce.
DrDan
You probably did not get the butter and flour combined well. This is called a roux and here it a video that might help.
https://www.youtube.com/watch?v=IiKODa0hnsY
Once you get the roux, add the milk but I do that slowly over heat and slowly.
Let me know if this doesn’t help
DrDan
Dr Dan
We have done this 3 times in 2 weeks. We have to stop or buy new clothes.
Chris
My kids are not really mine because they don’t like this dish. It was one of my all time favorites that my mother made. I like this version.