Old Fashion Scalloped Potatoes, just like grandma made, are the perfect side dish for almost any meal. Creamy sauce, and layers of potato, all topped with more cheese and a classic sprinkle of paprika.
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😊Why you will love this recipe
- A great side dish with tender potato slices in a creamy, cheesy sauce topped with cheese and paprika.
- A classic older recipe that is easy and delicious.
- Like many old-fashioned recipes, it has a wholesome taste with simple ingredients.
- This smaller recipe is great for smaller households but can be doubled or decreased to a smaller "cooking for two" friendly size.
- Easy to make ahead and cook later.
This is based on a recipe from the 1971 Florence Junior League Cookbook. I expanded on the instructions to simplify and make them less intimidating and adjusted the ingredients to modern ingredients.
🥔Ingredients
- Potatoes—Pealed russets potatoes are suggested. You may leave the peel on if you use a thinner skin potato, like Yukon Gold.
- Cheese—shredded cheddar cheese but Monterey Jack or Gruyere are other good choices.
- Pantry ingredients—All-purpose flour, milk, butter, and salt
- Optional ingredients—cayenne pepper and paprika
👨🍳How to cook scalloped potatoes in the crock pot
- Preheat oven to 350°.
- Peel and slice russet potatoes about ⅛ inch thick.
- Rinse the potato slices in a bowl of cold water and let soak until ready to use, then dry a bit with a paper towel.
- In a large pan over medium heat, melt butter. Add flour and whisk for a few minutes to make a roux.
- Add milk and whisk into the roux, then add salt and optional cayenne pepper.
- 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 cheese—whisk until smooth and remove from heat.
- Layer half of the potatoes into a casserole dish coated with PAM cooking spray.
- Pour half the cheese sauce over the first half of the potatoes.
- Add the second half of the potatoes and the remaining cheese sauce. Then top with shredded cheese and a light sprinkle of paprika.
- Bake until potatoes are "fork-tender"—about an hour or a little more.
- Let sit for 5-10 minutes before serving.
⏰How Long to Cook
One hour and "fork-tender" is the standard recommendation for scalloped potatoes. But for us, we want creamy melt in your mouth. We love to cook longer. For this, about another 20 minutes. Cover if needed to keep from browning too much.
If you add ham and o make a thicker casserole, the total cooking time will also increase.
↕️Smaller or larger recipe sizes
This is already a smaller size recipe, half the size of many scalloped potato recipes, and is cooking for two friendly for us since we love leftovers.
To change the size of the recipe, adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. But it does NOT change the text of the instructions. So, you need to do that yourself.
For a half-size "cooking for two" scalloped potato recipe, change the serving number to 4 in the recipe card. And you need a small baking dish. If you have it, a 6X4 baking dish, but smaller baking dishes tend to be odd sizes. A bit bigger will be thinner and cook faster; a bit smaller will be thicker and take longer.
Cooking time for a smaller casserole will be faster, so watch the browning and tenderness.
For a large double-size recipe, change the number of servings in the recipe card to 16 and use a 9 by 13 standard casserole dish. Cooking time will be a bit longer.
❄️Storage and reheating leftovers
Good refrigerated for 3-4 days and frozen for 3-4 months.
We prefer this reheated in an oven instead of a microwave, which seems to change the texture.
❓FAQs
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, Au Gratin, or Scalloped Au Gratin. Take the cheese out and use a white sauce and you have Scalloped but not Au Gratin. Now you know.
I use "scalloped" since it is correct, and I have called this forever. But Au Gratin is accurate and a bit more specific.
There are several reasons.
1) Potato slices are too thick for the cooking time. Cook longer or cut thinner.
2) You are cooking a thicker casserole, perhaps in a smaller pan. Use a larger pan or cook longer and tent.
3) You added an acidy ingredient, like sour cream. Only add after the potatoes are soft.
4) You are cooking on too high of rack in a non-convection oven. Lower the rack.
5) You want softer and creamier potatoes than just tender. Cook longer and cover with foil for the first part of cooking. So my scalloped potato and ham recipe for a discussion.
This casserole can be made ahead by completing assembly but sealing airtight instead of cooking. Refrigerate for up to 2 days ahead or freeze for 2 months. Thaw completely in the refrigerator before cooking.
Yes. This classic recipe lacks a lot of things we commonly use now. First is the lack of garlic and onion, which is mandatory in most modern recipes.
There is also no added salt, but there is plenty of sodium in milk and cheese. And more can be added at serving. Other common seasonings, like thyme and rosemary, are also not in this recipe.
Having listed the things not present, I did NOT miss them. I continue to make this recipe as written but cook it a bit longer for a creamy potato texture.
📖Scalloped Potato Recipes
Old Fashion Scalloped Potatoes and Ham
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 350°, not convection.
Slice 4-6 medium russet potatoes about ⅛ inch thick slices. 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 and leave in the water until needed, then pat dry with paper towels.
Start the sauce with 3 tablespoons of butter over medium heat. When melted, add 3 tablespoons flour and whisk for a few minutes to make a roux. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅛ 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 coated with PAM cooking spray. 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 the rest of the cheese sauce. Now top with ½ cup of cheese. Give a light sprinkle of paprika.
Bake until potatoes are "fork-tender"—a done potato is 200°-210°. This will be about an hour or a little more. Let sit for 5-10 minutes before serving.
📝Recipe
Old Fashion Scalloped Potatoes
Ingredients
- 4-6 medium russet 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 4-6 medium russet potatoes about ⅛ inch thick slices. You need to end up with about 4 cups of potato slices. Rinse in a bowl of cold water and leave in the water until needed, then pat dry with paper towels.
- Start the sauce with 3 tablespoons of butter over medium heat. When melted, add 3 tablespoons flour and whisk for a few minutes to make a roux. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅛ 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 coated with PAM cooking spray. 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 the rest of the cheese sauce. Now top with ½ cup of cheese. Give a light sprinkle of paprika.
- Bake until potatoes are "fork-tender"—a done potato is 200°-210°. This will be about an hour or a little more. Let sit for 5-10 minutes before serving.
Your Own Private Notes
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 ½ inches deep. If you double, use a 9 by 13 standard casserole. Half size is discussed in the post but needs a baking dish of about 4 by 6 and will cook faster.
- 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.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published January 19, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Shelley
This was exactly the recipe I was looking for! Basic ingredients and simple instructions. I parboiled the potato slices for 5 minutes and cooled them quickly in ice water. They are strained and in a bowl in the fridge. I will be pressed for time later while I'm fixing the rest of my meal, and the potatoes will go in the same oven with the chicken I am going to prepare and cook for 25-30 minutes.
I can't wait to browse through your other recipes. Thanks so much!
Patti
I love your recipes, and even label them in my recipe program as 101 cooking for two, so I can find them quickly! My question isn’t about the recipe, but about another issue. I never have dairy milk in the house, we drink almond vanilla unsweetened milk. But I almost always have Fat Free Half and Half. I’ve been trying for the longest time how to substitute the half and half for milk, the ratio of how much water to add to it. I’m assuming that’s what I would have to do, add water to the half and half to create “milk” for cooking. Especially since the half and half is fat free, I’m sure that also plays into the equation.
I hope you have an idea, I want to try this recipe!
Dan Mikesell AKA DrDan
Hi Patti,
Welcome to the blog. I did delete the duplicate comment. First time commentors need their first comment approved, so they don't show up right away... it happens all the time.
Let’s discuss “fat-free” half and half. It is an odd concoction of milk, sweeteners, thickeners, and other things. If you want to think of it as a fancy coffee creamer of some type, that is all I would use it for. But I like black coffee.
Most of the time, almond or soy milk works fine as a milk substitute. But you would generally not want the vanilla taste.
We find we are out of milk frequently when I suddenly want to cook something. The magic of dried milk comes in very handy at those times. I went though a phase of using lots of buttermilk, there is an excellent dried version of that also. Both work great for cooking.
So get some dried milk for the pantry and you will be fine. Don’t use the fat-free half and half.
Thanks for the note and rating.
Dan
Pamela
While this might be good, the title is incorrect. Scalloped potatoes are made with cream and butter. When cheese is added, the dish becomes Potatoes Au Gratin.
Dan Mikesell AKA DrDan
From the post:
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.
Jill
Precook yr sliced potatoes. Sprinkle French onion Soup between layers pour over some cream and top with cheese. Easy as. Just heat in oven.