There is nothing like your mom's old fashioned scalloped potatoes that you grew up eating! These are cheesy, creamy, and so addicting! If you like having potatoes as your side dish, you also have to try our restaurant-style garlic mashed potatoes and our roasted rosemary and garlic baby potatoes.
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Ingredients for Scalloped Potatoes
- 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 delicious homemade scalloped potatoes.
- FLOUR: Flour is used in the cream sauce as a thickener.
- MILK: 2% milk is used to make the scalloped potato 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.
- 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 leftover scalloped potatoes covered with tinfoil or plastic wrap or in an airtight container in the fridge for up to 5 days. Reheat these easy scalloped 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.
📖 Recipe
Mom's Old Fashioned Scalloped Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
- 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: 10 minutes
- Cook Time: 1 hour
- Category: lunch, dinner, side dish
- Method: stove top, bake
- Cuisine: american
Keywords: scalloped potatoes, potato side dish, potatoes
Carlo
So good!!!
★★★★★
Tyler
★★★★★