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
- 📖 Recipe
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.
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.
📖 Recipe
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
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.
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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 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.
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