You can easily make this old-fashioned scalloped potato recipe with tender potatoes and a creamy sauce, just like Grandma would. It's a small-batch recipe that easily scales down to make scalloped potatoes for two or doubles to serve family size.
🥔Ingredients
Potatoes—Peeled russet potatoes
Pantry ingredients—All-purpose flour, milk, butter, and salt
Optional ingredients—cayenne pepper and paprika
Cheese—shredded cheddar cheese, but Monterey Jack or Gruyere are other good choices. Omit for classic no-cheese scalloped potatoes.
Jump To (scroll for more)
- 🥔Ingredients
- 👨🍳How to Make Scalloped Potatoes—Step-by-Step Photo Instructions
- ⏰How long to cook scalloped potatoes
- 👨🍳Variations and options
- 🗓️How to make scalloped potatoes a day ahead
- 🥔Other potato recipes
- ↕️Make a smaller "for two" or larger recipe and pan sizes
- 🍽️Serving Scalloped Potatoes
- ❄️Storage and reheating leftovers
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment by Jessica :
⭐⭐⭐⭐⭐"Turned out great... love this recipe!"
Scalloped potatoes are a great side dish for almost any meal. They feature tender potato slices in a creamy, cheesy sauce topped with cheese and paprika. I always add the cheese, so you could call them au gratin or scalloped—both terms are correct with cheese, but au gratin needs cheese.
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).
👨🍳How to Make Scalloped Potatoes—Step-by-Step Photo Instructions
1. Preheat oven to 350°, not convection.
2, Slice russet potatoes about ⅛ inch thick slices.
3. Make a roux with milk and butter. Add milk, salt, and cayenne pepper (optional). Whisk over heat until starting to thicken.
4. Reduce heat to low and add shredded cheese. Whisk until smooth and remove from heat.
5. Layer half of the potatoes into a 6x9 1½ to 2-quart casserole dish coated with PAM cooking spray.
6. Pour half the cheese sauce over the first half of the potatoes.
7. Add the second half of the potatoes, then the rest of the cheese sauce. Now top with more of cheese. Give a light sprinkle of paprika.
8. 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.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How long to cook scalloped potatoes
The standard recommendation for scalloped potatoes is one hour and "fork-tender." But we want creamy, melt-in-your-mouth tender potatoes, so I add another 20 minutes. To prevent the potatoes from browning too much, I will cover them if needed near the end of cooking.
👨🍳Variations and options
Potatoes
Peeled russet potatoes are suggested. You may leave the peel on if you use a thinner skin potato, like Yukon Gold.
I suggest a mandolin for slicing the potatoes about ⅛ inch thick. You can use a knife, but you need consistent thickness for good results.
Cheese
Shredded cheddar cheese is the normal choice, but Monterey Jack or Gruyere are other good choices.
You can skip the cheese in the sauce and topping if you want a no-cheese scalloped potato casserole.
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Other ingredients
The most common addition is ham. It is OK to add sliced-up ham, but check out my specific recipe, Scalloped Potatoes and Ham.
Adding ham and making a thicker casserole will also increase the cooking time.
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, oregano, or 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.
🗓️How to make scalloped potatoes a day ahead
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.
🥔Other potato recipes
For other scalloped potato recipes, see my Crock Pot Scalloped Potatoes. Or if you want ham added, please see my Old Fashioned Scalloped Potatoes and Ham for a different recipe that is top-rated and designed with ham in mind.
↕️Make a smaller "for two" or larger recipe and pan sizes
This is already a small-batch recipe, making about 6 cups for six servings in a 6X9 baking dish—1½ to 2-quart casserole dish.
- To change the size of the recipe, adjust the number of servings in this recipe card under servings and use the amounts listed in the ingredient section of the card. The text of the instructions does not change.
- For a half-size "cooking for two" scalloped potato recipe, change the serving number to 3 in the recipe card. And you need a small baking dish. If you have it, a 4X6 or 5 to 6-inch round baking dish, but smaller baking dishes tend to be odd sizes. Baking time will be 30 to 40 minutes—check for an internal temperature of 200°+.
- For a large double-size recipe, change the number of servings in the recipe card to 12 and use a 9X13 standard casserole dish. Cooking time will be 10 to 20 minutes longer.
🍽️Serving Scalloped Potatoes
I like to serve this recipe as a side dish to a larger meal like prime rib roast, honey glazed ham, or roasted turkey breasts.
Most commonly, I use it with pork, like pan seared pork chops, baked boneless pork ribs, cast iron pork tenderloin, or country-style pork ribs on the grill.
❄️Storage and reheating leftovers
Good refrigerated for 3-4 days and frozen for 3-4 months.
We prefer this to be 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.
📖The Recipe Card with Step-by-Step Instructions
Old Fashioned Scalloped Potatoes
Ingredients
- 4-6 medium russet potatoes
- 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
Step-by-Step 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 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.
- Half of the potatoes should be layered into a casserole dish (6X9 or 1½ to 2 quart) coated with PAM cooking spray. They should be put in individually so they are not stuck together; do not dump them in.
- Pour half the cheese sauce over the first half of the potatoes.
- Add the second half of the potatoes and the rest of the cheese sauce. Top with ½ cup of cheese. Lightly sprinkle with 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 Notes
Pro Tips
- All cheese is measured by the volume of shredded cheese. One cup equals 4 oz. by weight, not 8 oz.
- You can use any potatoes you like, but Russets are standard. Yukon Gold is also a good choice. You need about 4 cups of potato slices.
- Be sure to rinse and soak the potato slices for a few minutes before placing them in the dish individually to prevent them from sticking.
- The post includes a detailed discussion of half- and double-recipes, including pan size and baking times.
- You can add ham to this recipe 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 4 days and 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.
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)
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.