Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.
Specifically, these scalloped potatoes (which are technically potatoes au gratin).
In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend.
As someone who has made these dozens and dozens of times, I can vouch — they won’t let you down.
Ingredients
4cups thinly sliced potatoes
3tablespoons butter
3tablespoons flour
1 1⁄2cups milk.
1teaspoon salt
1dash cayenne pepper
1cup grated sharp cheddar cheese
1⁄2cup grated cheese, to sprinkle on top
How To Make Scalloped Potatoes
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.
To store scalloped potatoes and keep them tasting great:
Refrigerator (Short-Term Storage)
Cool completely before storing.
Transfer to an airtight container or cover the baking dish tightly with plastic wrap or foil.
Store in the fridge for up to 4 days.
Reheat in the oven at 350°F (covered with foil) until warmed through, or microwave individual portions.
Freezer (Long-Term Storage)
Let cool completely.
Portion into freezer-safe containers or wrap tightly in plastic wrap and then foil.
Freeze for up to 2 months.
To reheat, thaw overnight in the fridge, then bake at 350°F until hot (about 25–30 minutes, covered).
If you know you’ll freeze it ahead of time, underbake it slightly so it doesn’t get overcooked when reheated.
Variations:
1. Add Onions:
Layer in thinly sliced sweet or yellow onions between the potatoes for extra flavor.
2. Bacon or Ham:
Chop and layer in cooked bacon or leftover ham to make it heartier—great for turning it into a main dish.
3. Garlic Lovers:
Add minced garlic to the butter when making the roux, or rub a cut garlic clove over the baking dish before layering.
4. Mixed Cheeses:
Try a combo like cheddar + Gruyère, cheddar + Parmesan, or even a smoky gouda for depth.
5. Creamier Sauce:
Use half milk and half heavy cream for a richer, more decadent texture.
6. Herb Boost:
Stir in some fresh thyme, rosemary, or chives to the sauce or sprinkle on top before baking.
7. Crispy Topping:
Mix breadcrumbs or crushed Ritz crackers with melted butter and sprinkle over the top for a golden, crunchy crust.
Tips for Success:
Use starchy potatoes like Russets or Yukon Golds. They break down a bit and help thicken the sauce.
Slice potatoes evenly (about 1/8 inch thick) for uniform cooking—using a mandoline makes it quick and precise.
Don’t skip the roux step (butter + flour). It prevents the sauce from separating and gives it a silky texture.
Cover with foil for the first 30 minutes of baking if you want softer top layers; uncover later to brown the top.
Let it rest 10–15 minutes after baking so the sauce thickens and everything sets nicely.
Per Serving (1/6 of recipe):
Calories: ~275
Total Fat: ~15g
Saturated Fat: ~9g
Cholesterol: ~40mg
Sodium: ~450mg
Carbohydrates: ~26g
Fiber: ~2g
Sugars: ~3g
Protein: ~9g
Calcium: ~20% of Daily Value
Iron: ~6% of Daily Value
Note: These values can vary depending on:
The type of cheese used (sharp cheddar vs. mild or low-fat)
Milk fat content (whole vs. 2% or skim)
Exact potato variety and size