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At dinners and parties throughout the Midwest, Scalloped Potatoes are always the first thing to disappear. This recipe uses a quick, made-from-scratch cheese sauce that’s layered with plenty of potatoes.
Table of Contents
Recipe ingredients
Ingredient notes
- Potatoes: Starchy russets are the best potatoes for scalloped potatoes.
- Cheese: A block of cheddar, shredded, seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it.
Step-by-step instructions
- Preheat the oven to 350 degrees and coat a casserole dish with nonstick spray. In a saucepan over medium-high heat, melt the butter. Whisk in the flour and keep whisking until the flour is cooked, about a minute or so. Whisk in the milk, stirring until smooth. Bring this to a boil and cook until thickened, then turn the heat down. Add the shredded cheddar cheese and if you like, a dash of cayenne.
- Arrange half the potatoes in the bottom of the dish. Pour half the cheese sauce over the potatoes, then top with the rest of the potatoes.
- Cover everything with the rest of the cheese sauce, then top with shredded cheese and a little paprika, and slide into the oven to bake.
- Bake scalloped potatoes uncovered at 350 degrees for an hour, until piping hot and golden on top.
Recipe tips and variations
- Yield: This recipe makes 6 servings of scalloped potatoes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: This recipe can be assembled, covered, and refrigerated (unbaked) up to 1 hour in advance. Bake as directed in the recipe. If you make the recipe further in advance than one hour, you may have a lake of grainy gray or brown liquid in the pan. This isn’t harmful but may look unappetizing. If this happens to you, just drain off the liquid and proceed with the recipe as directed.
- Slow cooker: If you need valuable oven space and have the extra time, this recipe is easy to make in a crock pot or slow cooker. Just prepare the liner of the pot as you would the casserole, then build the dish following the same instructions. Cover and cook on LOW for 8-10 hours. They don’t get as toasty or crispy on the top, but they’ll still taste fabulous.
- Mix up your mix-ins: For a heartier side dish that verges on main course, layer in thinly sliced ham between the potatoes or crumble cooked bacon over the top of the casserole. Thinly sliced onion or leeks can be added to the layers of potatoes for a little extra flavor. Garden herbs such as thyme, rosemary, or chives are always welcome too.
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Scalloped Potatoes
At dinners and parties throughout the Midwest, Scalloped Potatoes are always the first thing to disappear. This recipe uses a quick, made-from-scratch cheese sauce that's layered with plenty of potatoes.
Ingredients
- 2 pounds potatoes thinly sliced (see note 1)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and freshly ground black pepper
- 1 dash cayenne pepper
- 1 1/2 cups sharp cheddar cheese grated, divided (see note 2)
- paprika for garnish
Instructions
- Preheat oven to 350 degrees. Coat a 1-quart casserole dish with nonstick spray.
- In a small saucepan over medium-high heat, melt butter until foaming. Whisk in flour until cooked through, about 1 minute. Whisk in milk until smooth. Bring sauce to a boil, reduce heat, and cook until thickened.
- Stir in 1 cup cheese and season to taste with salt, pepper, and cayenne if using (I like 1 teaspoon salt , ½ teaspoon pepper, and a dash of cayenne).
- Layer half the sliced potatoes in bottom of prepared casserole dish. Top with half the cheese sauce. Layer the second half of potatoes and top with remaining cheese sauce.
- Add remaining ½ cup cheese on top and sprinkle with paprika. Bake uncovered until heated through and the cheese and melted and browed, about 1 hour. Let stand 10 minutes before serving.
Recipe Video
Notes
- Potatoes: Starchy russets are the best potatoes for scalloped potatoes.
- Cheese: A block of cheddar, shredded, seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it.
- Yield: This recipe makes 8 servings of scalloped potatoes, ½ cup per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: This recipe can be assembled, covered, and refrigerated (unbaked) up to 1 hour in advance. Bake as directed in the recipe. If you make the recipe further in advance than one hour, you may have a lake of grainy gray or brown liquid in the pan. This isn’t harmful but may look unappetizing. If this happens to you, just drain off the liquid and proceed with the recipe as directed.
Nutrition
Serving: 0.5cupCalories: 246kcalCarbohydrates: 24gProtein: 9gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 38mgSodium: 197mgPotassium: 566mgFiber: 3gSugar: 3gVitamin A: 425IUVitamin C: 22mgCalcium: 221mgIron: 1mg
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I made this recipe the day before wanted to use it when I took it out of the fridge raider it had a bunch of brown water like stuff in it. I dump that watery stuff I haven’t baked it yet so I don’t know how it’s going to turn out.
I’m confused. In the notes section you indicate potatoes can be assembled and refrigerated up to 3 days before baking, but you responded to marina in the comments section to slice potatoes and keep in cold water, assembling just prior to baking? Which is it?
Hi Linda, the response was from an old comment. This was updated this year and can be made ahead of time. I hope you enjoy it! – Meggan
Could you please send me recipe for scalloped potatoes…to my email…
Just sent it over to you, hope you enjoy! – Meggan
I just wanted to remark, not to a specific recipe (although I could) but rather to how well put together you sight is.
Easy to follow
Easy to get further specifics
Detailed
Simple
Thank you. Love it.
Thank you so much Alan! Really appreciate that. – Meggan
Hi. These sound yummy. One question, I want to make these today for tomorrow’s dinner. Will the potatoes turn dark/black if made ahead of time?
Hi Marina, I would say you could prep the potatoes ahead of time and keep them submerged in water. It is possible they’d be fine if you built the whole casserole ahead. I think they would be, but since I haven’t tested it, I don’t know for sure. I’d hate to ruin your potatoes. So to get ahead, just prep the potatoes and refrigerate them in water. Thanks! -Meggan
Thanks for this special recipe. It’s in the oven, and smells yummy! We’re from Michigan, and always appreciate the Midwestern stories as well. Have a great day!
Made these scalloped potatoes tonight and added diced ham to each layer. It was straight fire! 🔥🔥🔥 SOOO good that I ate too much and I’m in physical pain. My husband already said we definitely need to make these again soon.
I’m glad you liked it Lindsay! Hopefully you can move today. ;)
This recipe looks very easy to make. I am looking forward to try it on Saturday, 9-28-19. Then I will let you know how it tastes and worked out for our Lords Kitchen Day.
I was taught that scalloped potatoes have NO cheese,and au gratin potatoes have cheese…..Yet so many recipes today are including cheese. Am I mistaken in my thinking?
Hi Diane, you are actually spot on in your thinking. You’re right. And I didn’t even know! I’m from Wisconsin things end up having cheese that might not otherwise have it or need it. However, I consulted my culinary textbook from school and you’re right. Potatoes, bechamel, nutmeg, butter, salt and pepper. That’s it. I should probably redo my recipe. Thank you for pointing that out!