Easy Scalloped Potatoes Recipe

Easy Scalloped Potatoes Recipe — like, the one I make when I need comfort food STAT. It’s creamy, cheesy, and honestly, pretty darn easy. Perfect for those nights when you just CAN’T with dinner but still want something that tastes like you actually tried. Trust me, even if you burn water (I’ve been there), you can nail this.

My husband, bless his heart, is OBSESSED with this recipe. Seriously, I swear he married me for the scalloped potatoes! He calls it “potato crack,” which, okay, maybe not the best name, but he devours it. One time, I made a double batch for a potluck and he literally stood by the dish, guarding it from other people. I had to drag him away. Now, I always make a little extra just for him to “sample” while I’m cooking. It’s become our Sunday night tradition – scalloped potatoes, a cheesy movie, and zero guilt.

Why You’ll Love This Easy Scalloped Potatoes Recipe

• It’s ridiculously easy. Like, seriously, if you can slice potatoes, you’re golden.
• Cheese. Enough said.
• It’s comfort food to the max. Perfect for a rainy day or when you just need a hug in a dish.
• Kids (and husbands) love it. A guaranteed win!
• You probably already have most of the ingredients. Who needs a grocery run?

How to Make It

Okay, so first things first, peel your potatoes. Or don’t! I honestly sometimes skip this step if I’m feeling lazy and the potato skins are looking good. Just wash ’em real good. Then, slice those taters THIN. Like, the thinner, the better. I use a mandoline because I’m fancy (sometimes), but a knife works just fine – just be careful not to chop a finger off!

Next, melt some butter in a saucepan. Add some flour to make a roux – don’t be scared, just whisk it until it’s smooth and bubbly. Slowly pour in milk (or cream if you’re feeling extra indulgent) while whisking like your life depends on it. You don’t want any lumps! Simmer that until it thickens up a bit, then stir in your cheese. I usually use cheddar, but anything melty will work. Get creative!

Now, grease a baking dish and layer your potato slices, cheese sauce, and some salt and pepper. Repeat until everything is used up, ending with a layer of cheese sauce. Pop it in the oven and bake until the potatoes are tender and the top is golden brown and bubbly. If it starts to get too brown, just tent it with foil. Let it cool for a few minutes before serving, because molten cheese is NOT your friend. And there you have it – pure potato perfection!

Ingredient Notes

• Potatoes: Okay, obviously you need these. I prefer Yukon Gold because they’re creamy, but Russets work too. Just avoid those weird red potatoes, okay?
• Butter: Don’t skimp on the butter! It’s what makes the sauce rich and delicious. I usually use salted, but unsalted works too – just add a pinch more salt to the sauce.
• Flour: This thickens the sauce. All-purpose is fine. Don’t use cake flour unless you want potato pudding (been there, not a fan).
• Milk: Whole milk is best for that creamy texture, but 2% will work in a pinch. I’ve even used almond milk when I was out of regular milk, and it was surprisingly good!
• Cheese: Cheddar is my go-to, but Gruyere, Monterey Jack, or even a little Parmesan would be delicious. Use whatever you have on hand! I once used a mix of leftover cheese scraps and it was amazing. Don’t be afraid to experiment!

Recipe Steps:

1. Preheat oven to 375°F (190°C).
2. Peel and thinly slice potatoes.
3. Melt butter in a saucepan.
4. Whisk in flour to create a roux.
5. Slowly pour in milk, whisking constantly until smooth.
6. Simmer until sauce thickens, then stir in cheese.
7. Grease a baking dish and layer potato slices and cheese sauce.
8. Season with salt and pepper.
9. Repeat layers until ingredients are used.
10. Bake until potatoes are tender and top is golden brown.
11. Cool slightly before serving.

What to Serve It With

Honestly? Everything. But it’s especially good with:

• Roasted chicken or pork.
• A simple green salad (to pretend you’re being healthy).
• Grilled steak (because why not?).
• Basically, anything that needs a creamy, cheesy sidekick.

Tips & Mistakes

• Don’t overcook the potatoes! They should be tender, but not mushy.
• If the sauce gets too thick, add a little more milk.
• If the sauce is too thin, whisk in a little more flour mixed with cold water.
• Don’t be afraid to add extra cheese! There’s no such thing as too much cheese.
• I once tried to make this with sweet potatoes. It was…interesting. Not terrible, but definitely not a replacement for regular potatoes.

Storage Tips

Leftovers can be stored in the fridge for up to 3 days. Just cover it tightly with plastic wrap or put it in an airtight container. Reheat in the oven or microwave. And listen, cold scalloped potatoes for breakfast? Don’t knock it ’til you try it. I’m not saying it’s a gourmet breakfast, but it hits the spot when you’re craving comfort food first thing in the morning. No judgement here.

Variations and Substitutions

• No cheddar? Use any cheese that melts well. Gruyere, Monterey Jack, even a little Parmesan would be delicious.
• Out of milk? You can use cream for an extra rich version, or even almond milk in a pinch.
• Want to add some veggies? Sauté some onions, garlic, or even some chopped broccoli before layering them in with the potatoes.
• Spice it up! Add a pinch of cayenne pepper or some chopped jalapeños to the cheese sauce.
• Forgot the flour? Okay, this is a tough one. You can try using cornstarch mixed with cold water as a thickener, but it might not be quite the same. Honestly, I’ve just skipped it and hoped for the best, and it was still pretty good. Just a little thinner.

Frequently Asked Questions

Easy Scalloped Potatoes Recipe

A classic scalloped potatoes dish with a creamy, cheesy sauce that’s perfect for any family meal or gathering.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups russet potatoes peeled and thinly sliced
• ▢ 1 cup onion chopped
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 cups milk
• ▢ 1 cup cheddar cheese grated
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper
• ▢ 0.25 teaspoon paprika for garnish

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
• In a medium saucepan, melt butter over medium heat. Add onions and sauté until translucent.
• Stir in the flour, salt, and pepper, and cook for 1-2 minutes.
• Gradually add milk, stirring constantly until the mixture thickens.
• Remove the saucepan from heat and stir in the grated cheddar cheese until melted.
• Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
• Repeat with the remaining potatoes and cheese sauce.
• Cover the baking dish with foil and bake in the preheated oven for 50 minutes.
• Remove foil and sprinkle paprika on top. Bake uncovered for another 10 minutes until golden brown.
• Let it cool for a few minutes before serving.

Notes

This dish can be prepared a day in advance and reheated in the oven before serving.