• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Side Dish Recipes

    Old Fashion Scalloped Potatoes

    Sep 7, 2019 · Modified: Jan 8, 2023 by Dan Mikesell AKA DrDan · 35 Comments

    Recipe Table of Contents    
    4.45 from 65 votes

    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.

    scalloped potatoes on fork
    Jump To:
    • 😊Why you will love this recipe
    • 🥔Ingredients
    • 👨‍🍳How to cook scalloped potatoes in the crock pot
    • ⏰How Long to Cook
    • ↕️Smaller or larger recipe sizes
    • ❄️Storage and reheating leftovers
    • ❓FAQs
    • 📖Scalloped Potato Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    😊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

    What is the difference between Scalloped and Au Gratin potatoes?

    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.

    Why won't my scalloped potatoes get soft?

    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.

    How to make scalloped potatoes ahead of time.

    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.

    Can I add other things for more flavors?

    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

    Crock Pot Scalloped Potatoes

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Casserole Recipes, Comfort Food Recipes, Potato Recipes, Side Dish Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    potatoes and other scalloped potatoes ingredients

    Preheat oven to 350°, not convection.

    slicing potato with a madoline

    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.

    whisking sauce in pan

    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.

    added cheese and whisk sauce

    Reduce heat to low and add 1 cup of shredded cheese. I used cheddar. Whisk until smooth and remove from heat.

    layer potatoes into dish

    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.

    adding sauce to potatoes

    Pour half the cheese sauce over the first half of the potatoes.

    top with cheese and paprika

    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.

    Scalloped Potatoes in casserole dish

    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.

    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    Scalloped Potatoes in casserole dish

    Old Fashion Scalloped Potatoes

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.45 from 65 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings #/Adjust if desired 8 small servings

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°, not convection.
      potatoes and other scalloped potatoes ingredients
    • 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.
      whisking sauce in pan
    • Reduce heat to low and add 1 cup of shredded cheese. I used cheddar. Whisk until smooth and remove from heat.
      added cheese and whisk sauce
    • 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.
      layer potatoes into dish
    • Pour half the cheese sauce over the first half of the potatoes.
      adding sauce to 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.
      top with cheese and 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.
      Scalloped Potatoes in casserole dish
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. All cheese is measured by the volume of shredded cheese. One cup equals 4 oz. by weight not 8 oz.
    2. 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.
    3. Be sure to rinse and soak the potato slices for a few minutes and put them in the dish individually to prevent sticking.
    4. 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.
    5. You can add ham to this but also check the specific Old Fashion Scalloped Potatoes and Ham recipe.
    6. 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.
    7. Be sure to allow them to rest for 5-10 minutes before serving.
    8. Good refrigerated for 3-4 days and 3-4 months frozen. 
    9. Like many casseroles, the next day, these are even better.
    10. Reheat in the oven covered is better than a microwave.
    11. 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

    Nutrition Facts
    Old Fashion Scalloped Potatoes
    Amount Per Serving
    Calories 276 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 7g35%
    Cholesterol 34mg11%
    Sodium 487mg20%
    Potassium 759mg22%
    Carbohydrates 34g11%
    Fiber 2g8%
    Sugar 3g3%
    Protein 11g22%
    Vitamin A 516IU10%
    Vitamin C 9mg11%
    Calcium 231mg23%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Potato
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published January 19, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Lilly chewing a stick

    More Side Dish Recipes

    • Grilled Mixed Vegetables
    • Easiest French Fries on the Stovetop
    • Green Beans with Almonds—Quick & Easy
    • Old Fashioned Sweet Potato Casserole

    Reader Interactions

    Comments

      Leave a Comment (Policy Link in Footer) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Shelley

      October 28, 2021 at 12:49 pm

      5 stars
      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!

      Reply
    2. Patti

      December 04, 2020 at 5:46 pm

      4 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        December 04, 2020 at 6:02 pm

        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

    3. Pamela

      August 23, 2020 at 4:07 pm

      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.

      Reply
      • Dan Mikesell AKA DrDan

        August 23, 2020 at 4:21 pm

        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.

    4. Jill

      May 27, 2020 at 4:25 am

      Precook yr sliced potatoes. Sprinkle French onion Soup between layers pour over some cream and top with cheese. Easy as. Just heat in oven.

      Reply
    « Older Comments

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME