Scalloped potatoes are a timeless side dish that graces many family dinners and holiday tables. This dish, with its layers of tender potatoes and rich, cheesy sauce, is the perfect accompaniment to any main course. Our Classic Scalloped Potatoes recipe is easy to follow and guarantees a delicious result every time. Whether you’re serving it for a special occasion or a weeknight meal, this recipe is sure to be a hit.

Quick answer: Melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, then gradually add 1 ½ cups of cold milk, 1 teaspoon of salt and a dash of cayenne. Cook until it boils, then stir in 1 cup of sharp cheddar. Layer 4 cups of thinly sliced potatoes with the sauce in two layers in a greased 1-quart casserole, top with ½ cup of cheese and bake uncovered at 350°F (175°C) for about 1 hour, until golden and tender.

Why You’ll Love These Scalloped Potatoes

The combination of creamy cheese sauce and perfectly cooked potatoes makes this dish irresistible. The sauce, made from simple ingredients like butter, flour, milk, and cheddar cheese, is seasoned to perfection with a hint of cayenne pepper for a subtle kick. This recipe is ideal for those who love comfort food and appreciate a dish that can be made with pantry staples.

Scalloped Potatoes Ingredients

To make these classic scalloped potatoes, gather the following ingredients:

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
Paprika, for garnish (optional)

Kitchen Equipment Needed

For this recipe, you’ll need:

Small saucepan
Whisk
1-quart casserole dish
Knife and cutting board
Measuring cups and spoons

How to Make Scalloped Potatoes

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a one-quart casserole dish to prevent sticking.

2. Make the Cheese Sauce

In a small saucepan, melt the butter over medium heat. Once melted, blend in the flour and let it sit for a minute to cook out the raw flour taste. Gradually add all of the cold milk, stirring constantly with a whisk to prevent lumps. Season with salt and a dash of cayenne pepper. Cook the sauce on low heat until it becomes smooth and starts to boil, stirring occasionally. Once the sauce is boiling, reduce the heat and stir in 1 cup of grated sharp cheddar cheese until melted and well combined.

3. Assemble the Potatoes

Place half of the sliced potatoes in the prepared casserole dish. Pour half of the cheese sauce over the potatoes. Repeat with a second layer of potatoes and the remaining cheese sauce. Sprinkle the additional 1/2 cup of grated cheese on top. For a touch of color, you can sprinkle some paprika on top as well.

4. Bake

Bake the scalloped potatoes uncovered in the preheated oven for about 1 hour, or until the top is golden brown and the potatoes are tender when pierced with a fork.

5. Serve

Let the scalloped potatoes cool for a few minutes before serving. Enjoy the creamy, cheesy goodness with your favorite main dish.

Tips for the Best Scalloped Potatoes

Slice evenly: thin, even slices cook at the same rate, so every layer is tender.
Use cold milk: adding it gradually while whisking keeps the sauce smooth and lump-free.
Check for doneness: the potatoes are ready when a fork slides through easily and the top is golden brown.
Rest before serving: a few minutes of cooling lets the sauce set.

How to Store and Reheat Scalloped Potatoes

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat covered at 350°F (175°C) until hot all the way through; the FoodSafety.gov safe temperature chart recommends reheating leftovers to 165°F (74°C).

What to Serve with Scalloped Potatoes

These scalloped potatoes are a natural holiday side. Serve them with our best ever prime rib or a classic roast turkey with pan gravy, plus a green vegetable.

Scalloped Potatoes FAQ

Which potatoes are best for scalloped potatoes?

Russet or Yukon Gold potatoes both work well. Russets give a softer texture, while Yukon Golds hold their shape a little more.

Can I make scalloped potatoes ahead?

Yes. Assemble the dish, cover and refrigerate it for up to a day, then add a few extra minutes to the baking time.

What is the difference between scalloped potatoes and au gratin?

Scalloped potatoes are traditionally baked in a creamy sauce, while au gratin potatoes are topped with cheese and often breadcrumbs. This recipe uses a cheddar sauce, so it sits between the two.

Can I use a bigger dish?

This recipe fits a 1-quart casserole. For a 9×13-inch dish, double the recipe.

Scalloped Potatoes