Scalloped Potatoes

These easy Scalloped Potatoes are a classic dish that you cannot go wrong with. Layers of potatoes, cheese sauce on repeat!

The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect side dish to Easter, Christmas, or Thanksgiving!
Scalloped Potatoes - a classic dish with potatoes, cheesy sauce, and baked until perfection!


Being the owner of this food blog since 2008 I’ve found that around Thanksgiving I’m on call for everyone – friends, bloggers, family, neighbors for recipe questions that might arise.

Not even necessarily about recipes on my blog, just cooking in general. I absolutely don’t mind at all. I love to help when I can. But my phone is literally blowing up with texts and emails.

That’s not even counting all of the comments on my blog. I respond to every single question in the comments on my blog and sometimes that can be up to 100 a day. Phew.

I have other blogger friends that tell me that they always tackle comments in the morning when they’re fresh and ready for the day. Not me.

We all know by now that mornings don’t like me and vice versa. My husband and I don’t talk until at least 10AM to keep things tranquil. He’s not a morning person either. We’re quite the combo.

So you could imagine what kind of response I would write to the person asking me if they can replace the cup of sugar in the cookies with a cup of salt if I responded in the morning.

No bueno. I decided a long time ago that nighttime is the best time. I’m a lot nicer.
Scalloped Potatoes - a classic dish with potatoes, cheesy sauce, and baked until perfection!
These Scalloped Potatoes. Ask me whatever you want about them. They’re fabulous by the way. And that’s coming from someone who loves her mashed potatoes.

The most important thing in scalloped potatoes is to make sure you slice them thin. No one wants to bite into a thick potato. Do they? I sure don’t.

Do you see how thin I sliced these?
Scalloped Potatoes - a classic dish with potatoes, cheesy sauce, and baked until perfection!

Here’s the secret sauce. Well, actually it’s called a roux with some milk and cheese whisked in.

Two layers of potatoes and sauce so no potato is left behind.
Scalloped Potatoes - a classic dish with potatoes, cheesy sauce, and baked until perfection!

Then you bake it until you think the cheese is burning. It’s not. It’s just toasting until perfect.Scalloped Potatoes - a classic dish with potatoes, cheesy sauce, and baked until perfection!

Enjoy! If you’re doubling this cook it in a 9×13 pan!

If you like these Scalloped Potatoes, you’ll like:

Loaded Mashed Potatoes

Ultimate Twice Baked Potatoes

Jalapeno Popper Mashed Potatoes

Scalloped Potatoes
Servings: 6
Author: Christy Denney
  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 1/2 cups grated sharp cheddar cheese , divided
  • paprika
  1. Preheat oven to 350 degrees.
  2. In a small sauce pan, melt butter and stir in flour.
  3. whisk in the milk and season with salt and cayenne.
  4. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  5. Reduce heat and stir in 1 cup of the cheddar cheese.
  6. Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8x8 or 9x9 will work)
  7. Pour half of cheese sauce over potatoes.
  8. Repeat with second layer of potatoes and cheese sauce.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
  10. Top with some paprika for color.
  11. Bake uncovered for about 1 hour at 350°F.
Recipe Notes


If doubling, use a 9x13 pan.

Scalloped Potatoes - a classic dish with potatoes, cheesy sauce, and baked until perfection!

Speak Your Mind



  1. Soooo many questions! You’re the expert, that’s clear 😉 Love this delicious potato dish, I’m craaaazy about cheese and carbs and all that so this is a total WINNER for me! Good luck with your preparations!

  2. What is the best way to slice the potatoes thin? I have trouble when slicing by hand, I always end up with quite a few “thick” slices.

  3. These are my favorite kind of potato! I’m going to have to make these on Thursday!


  4. Can you make these one night before and then cook the next day?

  5. getting together with my sons, their wives, and my two fav grandchicklets. Perfect meal to serve. Has to be a little secret! I will make a double batch!! thanks!

  6. Awww.. I’m so with you! I don’t want any conversation until i finish my cup of joe:) Lovely potatoes

  7. My tries at scalloped potatoes have been failures. Even tho my potato slices are thin they don’t cook thru. Any suggestions? Some recipes call for precooking them on the stove before baking.

  8. This is the same recipe I have been using for years but I put cut up ham in mine. It is very good tho.

  9. Love every recipe of yours I have ever made! I always know they will be great. Thanks a bunch💕

  10. What kind of potatoes do you suggest?

  11. About how many potatoes to end up with 4 cups of sliced potatoes? I’m awful at guessing quantities like that. Don’t want to start cutting and run out 🙂

  12. I made this recipe twice in one week. Once as a double batch and once as a single. I followed the exact recipe and it was great both times. Everyone loved it and wanted seconds! It is the best scalloped potatoes recipe I have found in all my years of cooking!

  13. Can you add onions in this??

    • I just put batch in the oven tonight and yes to the onions! I sauteed them til translucent and added them to the sauce before I spoon the sauce over the potatoes.

  14. I want to thank you for this wonderful recipe. It has become a favorite dish at my house. Yummy and perfect!

  15. YUM! Making this tonight with kielbasa.

  16. My daughter is gluten free, so no flour. Any substitute I could use to still use this recipe? Thanks

  17. Rebecca, try sweet rice flour or a gluten free flour mix. They’ll work better than a corn or tapioca starch. I like to use sweet rice, it usually works great. Good luck!

  18. How long would I bake if I double the recipe? Thanks

  19. Just made these today. The absoloute best recipe for thos I have ever tried. Thank you!