Old-fashioned scalloped potatoes with tender sliced potatoes in a creamy sauce and cheesy topping. An easy scalloped potato recipe—classic comfort food that Grandma made.
The standard recipe makes 4 generous servings, but it scales easily to 2 servings for two or 8 servings for a larger dinner.
Jump To (scroll for more)
- TL;DR — Recipe Summary
- 🥔 Ingredients
- 👨🍳 Quick Overview: How to Make Scalloped Potatoes
- ⏰ How Long to Cook Scalloped Potatoes
- ↕️ Scalloped Potatoes for Two, Four, or Eight
- 👨🍳 Variations and Options
- 🗓️ How to Make Scalloped Potatoes Ahead
- 🥔 Other Potato Recipes
- ❄️ Storage and Reheating Leftovers
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Kathy:
⭐⭐⭐⭐⭐
"Fantastic! The only change I made was to add some sliced onions between the first and second layers. Thank you for a great recipe. Perfect for an Easter dinner…"
TL;DR — Recipe Summary
What: Old-fashioned scalloped potatoes with thin-sliced potatoes, creamy sauce, and a cheesy topping.
Why: An easy, dependable side dish made with simple ingredients and a roux-based sauce.
How: Make a quick milk sauce, layer with the potatoes and cheese, then bake until tender.
🥔 Ingredients
- Potatoes — Russet or Yukon Gold, peeled and thin-sliced (about ⅛ inch).
- Sauce ingredients — All-purpose flour, milk, butter, and salt.
- Cheese — Shredded cheddar is standard; Monterey Jack or Gruyere also work.
- Optional seasonings — Cayenne pepper and paprika.
👨🍳 Quick Overview: How to Make Scalloped Potatoes
1. Prepare: Thin-slice the potatoes and soak in cold water. Drain and pat dry.
2. Make the sauce: Make a roux with butter and flour, add milk, then stir in the cheese.
3. Layer: Layer half the potatoes and sauce, repeat, and top with cheese.
4. Bake: Bake at 350°F until tender, about 60–80 minutes. Rest 5–10 minutes before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰ How Long to Cook Scalloped Potatoes
Bake scalloped potatoes at 350°F for 60–80 minutes, until fork-tender. For soft, creamy potatoes, cook to an internal temperature of 200°–210°F.
Pan depth, thicker potato slices, or add-ins may increase the cooking time. If the top browns too quickly, loosely cover with foil.
↕️ Scalloped Potatoes for Two, Four, or Eight
The standard recipe makes about 4 generous servings (6 cups) and uses a 6×9-inch (1½–2 quart) baking dish.
- For two: Make a half recipe for 2 servings (about 3 cups). This small batch fits a 4×6-inch or 5–6-inch round baking dish. Start checking for doneness at about 30–40 minutes.
- For four: Make the recipe as written for 4 servings.
- For eight: Double the recipe to 8 servings and use a 9×13-inch baking dish. Allow about 10–20 minutes of additional baking time.
Scaling the ingredients: Change the number of servings in the recipe card. Use the adjusted ingredient amounts; the written instructions do not automatically change.
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👨🍳 Variations and Options
- Potatoes: Russet or Yukon Gold potatoes work best. Russets bake softer and creamier; Yukon Golds stay slightly firmer with a buttery texture. Almost any potatoes will work.
- Cheese: Cheddar is standard, but Monterey Jack or Gruyere also work. For classic scalloped potatoes without cheese, simply leave it out.
- Seasonings: Add garlic or onion if you like. Paprika or a little cayenne also works well.
- Add-Ins: Diced ham is the most common addition. Add it between the potato layers and allow 10–20 minutes of extra baking time if needed.
🗓️ How to Make Scalloped Potatoes Ahead
Assemble the casserole, but do not bake it. Cover and refrigerate for up to 2 days, then bake as directed. A cold casserole may need a little extra cooking time.
You can also freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking.
🥔 Other Potato Recipes
- Scalloped Potatoes and Ham — a hearty, top-rated version built around diced ham.
- Crock Pot Scalloped Potatoes — same creamy texture with slow-cooker convenience.
- Cheesy Potatoes with Real Potatoes — classic funeral potatoes made the right way, no frozen hash browns.
❄️ Storage and Reheating Leftovers
Store leftovers refrigerated for 3–4 days or frozen for 3–4 months. Reheat in a 350°F oven until hot. The microwave also works but may soften the texture.
❓ FAQs
Scalloped potatoes are baked in a milk-based sauce, while au gratin potatoes include cheese. Since this recipe uses cheese, it overlaps both styles. Leave out the cheese for classic scalloped potatoes.
The most common causes are potato slices that are too thick, a casserole that is too deep, or not enough cooking time. Slice the potatoes about ⅛-inch thick and bake until fork-tender. For very soft, creamy potatoes, aim for an internal temperature of 200°–210°F.
📖The Recipe Card
Old-Fashioned Scalloped Potatoes
Ingredients
- 4-6 medium russet potatoes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper - optional
- 1½ cups shredded cheddar cheese - or cheese of choice
- 1 sprinkle paprika - optional
Step-by-Step Instructions
- Preheat the oven to 350°F, conventional (not convection).
Prepare the potatoes
- Slice 4–6 medium russet potatoes into slices about ⅛ inch thick. You should end up with approximately 4 cups of potato slices. Rinse in a bowl of cold water and leave them there while you make the sauce. When ready to assemble, drain well and pat dry with paper towels.
Make the roux based sauce
- In a saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of flour and cook for a couple of minutes to make a roux. Slowly whisk in 1½ cups of milk. Whisk frequently for a few more minutes, then stir in 1 teaspoon of salt and ⅛ teaspoon of cayenne pepper (if using). Bring to a light simmer; the sauce will start to thicken.
- Reduce the heat to low and add 1 cup of shredded cheese. Whisk until the cheese is fully melted and the sauce is smooth, then remove from the heat.
Assembly
- Lightly coat a 6×9-inch (1½ to 2-quart) casserole dish with cooking spray. Layer half of the potato slices in the dish, spreading them out individually so they’re not stuck together.
- Pour half of the cheese sauce evenly over the potatoes.
- Add the remaining potato slices in an even layer. Pour the remaining cheese sauce over the top, then sprinkle with the remaining ½ cup of shredded cheese. Finish with a light sprinkle of paprika, if desired.
Bake
- Bake uncovered at 350°F for about 60 minutes, until fork-tender. For softer, creamier potatoes, cook up to 20 minutes longer. An internal temperature of 200°–210°F gives the creamiest texture. Rest for 5–10 minutes before serving.
Recipe Notes
Pro Tips
Russet potatoes are the classic choice and bake up very soft and creamy. Yukon Gold potatoes also work well and hold their shape a bit more. The recipe scales easily to 2, 4, or 8 servings. See the post for pan sizes and adjusted baking times. For a creamier, almost “melt-in-your-mouth” texture, we like to cook the potatoes about 20 minutes longer than just fork-tender and tent with foil near the end if the top is browning too much. Cook to your preferred texture, but aim for at least fork-tender. Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes serving easier. Store leftovers refrigerated for up to 4 days or frozen for up to 4 months. Reheat in the oven rather than the microwave to preserve the texture. If you use a mandoline, be careful and follow the manufacturer’s instructions. They are very good at slicing potatoes—and fingers.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
This is a classic, older recipe that is easy and delicious, made with simple ingredients, based on a recipe from the 1971 Florence Junior League Cookbook (not online).
Editor's Note: Originally Published January 19, 2013. Updated over the years with expanded options, refreshed photos, and a table of contents to help with navigation.
D. Smith says
Why does every recipe I've seen contain CHEESE? I don't want the cheese so I just leave it out, it is NOT an ingredient in CLASSIC scalloped potatoes, nor are those spices. THE FLAVOR COMES FROM THE HAM AND THE POTATOES, imagine that!
Dan Mikesell AKA DrDan says
Hi D. Smith,
Welcome to the blog... The answer is absolutely, you can skip it. Just make the white sauce with the roux, eliminate the cheese from the sauce, and skip topping with cheese. Most people do expect it. It will cook fine, just with a different flavor and texture. This recipe does not have ham (except as an option.
My Scalloped Potatoes and Ham recipe is a different recipe, and you can add the cheese there as well. https://www.101cookingfortwo.com/everyday-scalloped-potatoes-and-ham/
Hope that helps.
Dan
Karla N says
Came together great. Delicious result. We loved it.
Jessica A Norwood says
Turned out great... love this recipe!
Leslie says
When I adjusted the recipe for a larger amount, the amount of potatoes stayed the same for 1 portion as for 16 portions. All amounts stated 4 cups and did not change. What givew?
Dan Mikesell AKA DrDan says
Hi Leslie,
Welcome to the blog.
In the recipe card, only the amount in the ingredients section will adjust—not in the instruction section. I did have a note to the side of the ingredient that it was "about 4 cups" and that did not adjust and is now removed. So thanks for pointing that out. Fixed.
Dan
Shelley says
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 says
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 says
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 says
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 says
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 says
Precook yr sliced potatoes. Sprinkle French onion Soup between layers pour over some cream and top with cheese. Easy as. Just heat in oven.
Kathy says
Fantastic! The only change I made was to add some sliced onions between the first and second layers. Thank you for a great recipe. Perfect for an Easter dinner during social distancing.
Tammi says
Can I use gold potatoes instead of bakers?
DrDan says
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