There is nothing like your mom's old fashioned scalloped potatoes that you grew up eating! These are cheesy, creamy, and so easy to make!
Jump to:
I'm a big scalloped potatoes fan. How can you not be? If you love them just as much as I do, then you should also try my loaded scalloped potatoes with bacon and my cheesy scalloped potatoes with ham too!
When I tell you that no other scallop potato recipe compares to how good these are, I mean it. These are way cheesier and creamier than most scalloped potatoes, and everyone who's tried them always goes in for seconds!
My mom has been making this recipe for years, and my family and I always looked forward to her making them for dinner and other occasions. She taught me how to make this recipe years ago, and after taste-testing it many times, I am now sharing it with you!
Some other delicious and easy potato side dishes you might like are these Lipton onion soup mix potatoes, restaurant-style garlic mashed potatoes, roasted baby potatoes, dill pickle potato salad, and red skin potato salad too!
Why you'll love this recipe
- Easy: These delicious scalloped potatoes come together easily in just 5 simple steps.
- Creamy: This recipe is way creamier and cheesier than any other scalloped potato recipe online.
- Perfect for sharing: Whether you need a side dish for dinner or something to bring to your next holiday dinner, these potatoes will be enjoyed by everyone! Sometimes I even double the batch to make a 9x13 because everyone always wants seconds!
Recipe Ingredients
- POTATOES: Thinly sliced russet potatoes are used in this recipe, but yellow or white potatoes work too.
- ONIONS: Sliced onions are added to the creamy sauce that gets poured over the potatoes to add a ton of flavor.
- BUTTER: Butter is used in the roux/cream sauce for flavor.
- SALT & PEPPER: A pinch of salt and pepper help to enhance the overall flavor of these potatoes.
- FLOUR: Flour is used in the cream sauce as a thickener.
- MILK: 2% milk is used to make the sauce super creamy.
- CHEDDAR CHEESE: Shredded old cheddar cheese is sprinkled over the scalloped potatoes to make the dish cheesy and golden. You can also sprinkle on some parmesan cheese for extra flavor and cheesieness.
Kitchen Equipment
- POTATO PEELER: To peel the potatoes.
- KNIFE: To slice the potatoes and chop the onions.
- SMALL POT: To make the cream sauce.
- CHEESE GRATER: For shredding the cheese.
- BAKING DISH: This recipe uses an 8x8 baking dish.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
Step-by-Step Instructions
- Prepare: Preheat the oven to 350°F and grease an 8x8 baking dish with cooking spray.
- Chop: Peel and thinly slice the potatoes and onions and set them aside.
- Make the Cream Sauce: Add the butter to a small pot on low heat. Once the butter melts, add the salt, pepper, and flour and stir until smooth. Increase the heat to high and add the milk, a ½ cup at a time, stirring constantly. Once it reaches a boil, boil for 1-2 minutes and continue to stir. Remove the pot from the heat and stir in the onions.
- Start Layering: Add a layer of the potatoes to the baking dish, slightly overlapping, then add ⅓ of the cream sauce. Repeat this step two more times.
- Bake: Evenly distribute the shredded cheese over the top and bake for 45 minutes covered and 15 minutes uncovered until the cheese starts to look golden.
Storage and Leftovers
Store any leftovers covered with tinfoil or plastic wrap or in an airtight container in the fridge for up to 5 days. Reheat the potatoes in the microwave or in the oven uncovered for 10 minutes.
Frequently Asked Questions
Proteins like fish, steak, turkey, chicken etc. go very well with scalloped potatoes. They also pair well with salads.
This recipe uses russet potatoes, but white potatoes work just as well and are just as creamy.
Its best to peel the potatoes if you're using russet potatoes because the skin is quite thick and starchy, however its not necessary.
For the majority of the bake time they should be covered so the cheese doesn't burn, but in the last 15 minutes you should uncover them so the cheese thickens up and becomes golden.
Serving Suggestions
These scalloped potatoes go great with a rack of saucy ribs, pulled pork sandwiches, some tender steak or a juicy chicken dinner! They also pair great with other side dishes like garlic parmesan asparagus, roasted broccoli and brussels sprouts, and maple glazed carrots.
Print📖 Recipe
Mom's Old Fashioned Scalloped Potatoes
- Total Time: 1 hour 20 minutes
- Yield: 4-6
- Diet: Vegetarian
Description
Our mom's old fashioned scalloped potatoes are easy to make and super cheesy and creamy!
Ingredients
- Russet Potatoes: Approx. 2 lbs (5 medium potatoes)
- Onion: 1 small onion
- Butter: ¼ cup
- Salt: ¾ teaspoon
- Pepper: ¼ teaspoon
- Flour: 3 tablespoons
- Milk: 2.5 cups
- Cheddar Cheese, shredded: 1.5 cups
- Parmesan Cheese: optional for serving
Instructions
- Prepare: Preheat the oven to 350°F and grease an 8x8 baking dish with cooking spray.
- Chop: Peel and thinly slice the potatoes and onions and set them aside.
- Make the Cream Sauce: Add the butter to a small pot on low heat. Once the butter melts, add the salt, pepper, and flour and stir until smooth. Increase the heat to high and add the milk, a ½ cup at a time, stirring constantly. Once it reaches a boil, boil for 1-2 minutes and continue to stir. Remove the pot from the heat and stir in the onions.
- Start Layering: Add a layer of the potatoes to the baking dish, slightly overlapping, then add ⅓ of the cream sauce. Repeat this step two more times.
- Bake: Evenly distribute the shredded cheese over the top and bake for 45 minutes covered and 15 minutes uncovered until the cheese starts to look golden.
Notes
Scroll up to the full blog post for recipe FAQ’s and storage information.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: lunch, dinner, side dish
- Method: stove top, bake
- Cuisine: american
Carlo says
So good!!!
Tyler says
Margaret Whiteman says
Not enough seasoning and they were not done in an hour and 20 minutes.
Andrea says
Hi Margaret, so sorry to hear they didn't seem flavourful enough! Depending how thin you cut the potatoes will determine how long it takes to bake. I recommend thinly slicing the potatoes because if they're sliced too thick, they can take longer in the oven!
CB says
Easy to make and tasted great! Very creamy. The family ate almost the whole pan in one sitting.
Andrea says
I'm so glad you and your family enjoyed it! Thank you so much for your review 🙂
Amy says
The scalloped potatoes were very creamy and delicious. I doubled the recipe to ensure leftovers for meals the next day. I baked the dish for ~1hr 20 minutes since my potato slices were a little thicker.
Instead of using the shredded cheese, I melted an 8oz block of Cabot mild cheddar cheese into the milk mixture. I did find that the fat did rise to the top when using this cheese method. However, a good stir once the dish is finished baking will create a creamy scalloped sauce. I will definitely make this recipe again.
Andrea says
I'm so glad you enjoyed them! Your version with the cheese sounds delicious! Thanks for sharing and for your comment 🙂
Linda says
Can I make this day before or better day of ?
Andrea says
They'll taste great either way! I've done both 🙂