Scalloped Potatoes

"Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by AcadiaTwo photo by AcadiaTwo
photo by shiela.bumgarner811 photo by shiela.bumgarner811
photo by Denise M. photo by Denise M.
Ready In:
1hr 15mins




  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over potatoes.
  • Repeat with second layer of potatoes and cheese sauce.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color.
  • Bake uncovered for about 1 hour at 350°F.

Questions & Replies

  1. Can you make this scalloped potatoe recipe the night before
  2. these are Au Gratin Potatoes.... you dont put Cheese in Scallopped Potatoes
  3. These are actually a gratin potatoes!!
  4. Can you use red potatoes for this recipe?
  5. How would guyere cheese work on top?


  1. I have no business cooking. I have no idea what I'm doing, so I find recipes on Recipezaar with high ratings, scour the comments for hints and say a little prayer before any attempts in the kitchen. While these potatoes are delicious, I thought I would share what I learned in case there is anyone as desperately in need of help in the kitchen as me. First, I bought a mandolin specifically for this recipe, and I'm glad I did. Saved me A LOT of time. However, in putting half the potatoes in, I didn't separate them carefully enough... so in some cases, it was as though the slices were three times what they ought to have been. DUH. Next time, I will take the time and care to lay the potatoes out in a single layer with a tiny bit of sauce alternating each layer to keep them from sticking together and not cooking thoroughly. Next, I made this recipe the day before because I've heard they taste better the second day. The first day, I tasted them and was worried that in putting the amount of salt called for in the recipe in that I had over-salted and ruined them. But the next day, they weren't salty at all - they were perfect. (I cooked them the full hour; the next day, let them come to room temperature for an hour and then re-heated them at 350 for 30 minutes. Due to my not separating the slices enough, some of the potatoes were STILL not quite done.) But if I were to plan to eat them the same day, I would cut way down on the salt. Hope no one needs as much help in the kitchen as me (if they do, they probably need another adult to watch them to ensure they don't end up killing themselves in a tragic vegetable-peeler-incident), but if so, hope this was helpful. Overall, this is an amazing recipe that even *I* couldn't ruin!
  2. This was awesome! I didn't use 4 cups of potatoes, maybe 2 1/2. But it was only for my husband, toddler and me. I did add a dash of garlic powder, a squirt of prepared mustard and a little black pepper, about 1/3 c. minced onion, and used a Cheddar-Monterrey Jack cheese blend. This was the best scalloped potato recipe I have ever used! I cannot wait to make it again!
  3. HOORAY! This was awesome, and by slicing my potatoes with the food processor, REALLY quick to make (seriously, it only took me like 1 minute to slice all my potatoes--and they were even thickness). The cheese sauce came together / quickly nicely as well. I used regular butter but 2% sharp cheddar, with good results. I split the casserole into two 8x8's and put one in the freezer for another dinner. Will definitely make this again!
  4. Just a quick restaurant has been said a food processor works great, but if you use the plunger the slices tend to cut thicker, we just let the potato sit under it's own weight to slice w/ the processor for nice thin slices.
  5. I also used over 2 cups of cheese. I also used Yukon Gold potatoes and left the skins on the slices. The buttery flavor of the Yukon gold is always a compliment to such a cheesy dish! (Actually I use Yukon Gold for everything, they're awesome!) Very easy to make and a big hit! Btw dont be afraid of the cayenne, couldnt even taste it at recipe-strength.


  1. An old trick my mother-in-law taught me is to slice the potatoes ahead of time and to leave them soaking in cold water. An hour or two does the trick. This step removes much of the potato starch on the surface of the slices so they don't stick together as much during baking. The result is more even baking and more sauce between slices. Another trick is to use Yukon Gold potatoes for top texture and taste.
  2. These are actually Au Gratin potatos because they contain cheese. True Scalloped Potatos have no cheese.
  3. I soaked the potato slices in the milk, which I later used to make the roux, which I tossed the potato slices in. Added diced Danish ham and sauteed onion. Dumped it all into spray oiled casserole. Topped with cheese and fresh parsley. Came out super!
  4. A chef friend of mine said that the secret to great potato dishes is that you have to pat dry the potatoes to remove the moisture that makes it watery.
  5. I substitute 1/2 cup chicken broth for 1/2 cup of the milk. A bit richer in flavor.


I'm originally from South Carolina and currently live in The Netherlands. *- *- *- *- *- *- *- *- *- *- *- * To anyone who has reviewed one of my recipes, I really enjoyed reading what you thought... and if you liked the recipe, that's even better. Thanks.
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