Old-fashioned scalloped potatoes with thin-sliced potatoes baked in a cheesy milk-based sauce—no canned soup. A traditional scalloped potato recipe based on a 1971 cookbook, it now scales from two servings to family size.
Jump To (scroll for more)
- TL;DR (Recipe Summary)
- 🥔 Ingredients
- 👨🍳 Quick Overview: How to Make Scalloped Potatoes
- ⏰ How long to cook scalloped potatoes
- 👨🍳 Variations and Options
- 🗓️ How to Make Scalloped Potatoes Ahead
- ↕️ Make a Smaller “For Two” or Larger Recipe and Pan Sizes
- 🥔 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 it is:
Traditional old-fashioned scalloped potatoes—thin-sliced potatoes baked in a cheesy milk sauce. No canned soup, just the classic method.
Why you’ll love it:
Simple ingredients, dependable results, and flexible sizing. Make it for two, medium, or a full family dinner without changing the method.
How to make it:
Slice potatoes thin, make a quick roux-based cheesy milk sauce, layer potatoes and sauce, and bake until fork-tender (200°–210° internal temperature).
Jump to the Recipe Card or keep reading for step-by-step photos and tips.
🥔 Ingredients
Potatoes — Peeled and thin-sliced (about ⅛ inch).
Pantry ingredients — All-purpose flour, milk, butter, and salt.
Optional ingredients — Cayenne pepper and paprika.
Cheese — Shredded cheddar is standard, but Monterey Jack or Gruyere also work. Omit for classic no-cheese scalloped potatoes.
⭐ Best Potatoes for Scalloped Potatoes
Russet or Yukon Gold. Russets bake soft and creamy; Yukon Golds stay a bit firmer with a buttery texture.
👨🍳 Quick Overview: How to Make Scalloped Potatoes
1. Prepare potatoes: Slice about ⅛-inch thick and soak in cold water while you make the sauce. Drain and pat dry before layering.
2. Make the sauce: Cook a quick roux with butter and flour, whisk in milk and salt, then melt in the cheese.
3. Layer: Add half the potatoes to the baking dish, pour over half the sauce, repeat with the second half, and finish with a layer of shredded cheese.
4. Bake: Bake at 350°F until fork-tender (200°–210°F), about 60 minutes. We often add 20 minutes for a creamier texture. 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 for about 1 hour at 350°F. They’ll be tender but may still be slightly firm. We prefer the traditional, creamy, melt-in-your-mouth texture, so I cook them until they reach an internal temperature of 200°–210°F, which usually takes 60–80 minutes.
Pan depth, potato thickness, or add-ins like ham may add 10–20 minutes. If the top browns too quickly, cover loosely with foil near the end.
👨🍳 Variations and Options
Potatoes
Russet or Yukon Gold potatoes work best. Russets bake soft and creamy, while Yukon Golds hold their shape with a buttery texture. Any type of potato will work, but peeling is optional only for thin-skinned varieties. Russets should always be peeled.
Cheese
Cheddar is the standard choice, but Monterey Jack or Gruyere melt smoothly and work well. For a traditional version made with a classic white sauce, simply leave the cheese out of the sauce and off the top.
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Seasonings
Many traditional scalloped potato recipes omit modern seasonings like garlic and onion—add them if you like. A light touch of paprika or cayenne works well, but stronger herbs such as thyme or rosemary can overwhelm the classic flavor.
Optional Add-Ins
Diced ham is the most common addition—stir it into the potatoes before layering. Extra ingredients make a thicker casserole and may extend baking time by 10–20 minutes.
🗓️ How to Make Scalloped Potatoes Ahead
Assemble the casserole completely, but don’t bake it. Cover tightly and refrigerate for up to 2 days, or freeze for up to 2 months. Thaw in the refrigerator before baking.
The potatoes won’t darken once they’re coated in the sauce, but a chilled casserole may need a little extra baking time.
↕️ Make a Smaller “For Two” or Larger Recipe and Pan Sizes
The standard recipe makes about 6 cups, which fits 6 normal servings or 4 large servings in a 6×9-inch (1½–2 quart) baking dish.
Half-size (3 servings):
Set servings to 3 in the recipe card. This smaller batch works well for most cooking-for-two households. Use a 4×6 or 5–6 inch round baking dish. Bake 30–40 minutes, checking for an internal temperature of 200°F+.
Double-size (12 servings):
Set servings to 12 in the recipe card and use a 9×13 casserole dish. Add 10–20 minutes to the baking time.
Note: Changing servings in the recipe card updates ingredient amounts, but the written instructions remain the same.
🥔 Other Potato Recipes
If you're looking for more potato sides, try one of these reader favorites:
- Crock Pot Scalloped Potatoes — same creamy texture with slow-cooker convenience.
- Scalloped Potatoes and Ham — a hearty, top-rated version built around diced ham.
- Roasted Little Red Potatoes — easy, golden, and perfect with any dinner.
- Parmesan Baked Potatoes — easy, Parmesan-crusted halves that always impress.
- Cheesy Potatoes with Real Potatoes — classic funeral potatoes made the right way, no frozen hash browns.
❄️ Storage and Reheating Leftovers
Refrigerate leftovers for 3–4 days or freeze for 3–4 months.
Reheat in the oven when possible—the microwave works, but it can soften the texture. Warm at 350°F until heated through.
❓ FAQs
Scalloped means potatoes baked in a sauce — usually a milk-based white sauce.
Au gratin means baked with cheese.
Because this recipe uses cheese, it can be called scalloped, au gratin, or scalloped au gratin. Leave the cheese out, and you have traditional scalloped potatoes.
A few things can cause firm potatoes:
1) Slices are too thick. Slice to about ⅛ inch and cook longer.
2) The casserole is too deep. A smaller pan makes a thicker layer — use a larger dish or extend the baking time.
3) Added acidic ingredients. Sour cream and tomatoes can slow softening — only add them after the potatoes are tender.
4) Oven rack too high. In a non-convection oven, keep the dish in the middle or lower third.
5) You want creamier potatoes. Bake to 200°–210°F internal for soft, melt-in-your-mouth results. See my scalloped potato and ham recipe for a discussion.
📖The Recipe Card
Old-Fashioned Scalloped Potatoes (Traditional & Creamy)
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 until the potatoes are “fork-tender”—an internal temperature of 200°–210°F—about 60 minutes. We usually add about 20 minutes to achieve a creamier texture. Let the casserole rest for 5–10 minutes before serving.
Recipe Notes
Pro Tips
- All cheese is measured by the volume of shredded cheese. One cup equals 4 ounces by weight, not 8 ounces.
- 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 post includes a detailed discussion of half- and double-recipe options, including pan sizes and 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)
It is a classic older recipe that is easy and delicious with wholesome taste and simple ingredients, based on a recipe from the 1971 Florence Junior League Cookbook (not online).
Editor's Note: Originally Published January 19, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Pat says
If this is 101 Cooking for two, why is this recipe for 8?
DrDan says
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 says
I only have a convetion microwave. Directions say no convection. Does this include a roast convection. Or will a toaster oven work.
DrDan says
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 says
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 says
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 says
Pick the cheese you want. It should be fine.
Rod says
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 says
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 says
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 says
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 says
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 says
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 says
I wish this recipe was pared down for 2 people.
DrDan says
Can definitely be cut in halve but it is too much work to only make two servings.
DrDan
Lorna Smith says
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 says
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 says
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 says
would you please explain 3 t butter is it teaspoon, or tablespoon what flour plain or cornflower
Regards
Kathleen
DrDan says
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 says
Thanks Bill.
DrDan
bill says
all your recipes make me hungry! Im so glad I found you!!!
Judy U. says
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 says
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 says
We have done this 3 times in 2 weeks. We have to stop or buy new clothes.
Chris says
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.