Old Fashioned Scalloped Potatoes
These old fashioned scalloped potatoes are creamy, cheesy, and made with simple ingredients for a comforting side dish that always delivers. With layers of tender sliced potatoes baked in a rich cheese sauce, this recipe pairs perfectly with ham, pork chops, roast chicken, and holiday meals like Easter, Thanksgiving, or Christmas.
It’s an easy, reliable recipe that’s perfect for both special occasions and everyday dinners—and one that’s always a hit at the table.
Here's What Our Readers Are Saying About This Recipe
“Love it! I chose to add some ham to the recipe. It was delicious” – Terri from Pinterest
“I tried this and it was excellent.” – Danella from Pinterest
“Made these for dinner tonight they were yummy!” – Dee from Pinterest
“I tossed out my other recipe for scalloped potatoes. These are by far the best! You won’t be disappointed.” – Lisa from Pinterest
Scalloped potatoes are one of those side dishes that’s just so satisfying—it’ll have you going back for seconds before you even realize it. Some people call it potatoes au gratin, some call it scalloped potatoes… whatever you call it, it’s one seriously delicious comfort food classic.
I mean… it’s creamy, cheesy, potato-ey, filling and soooo good. Those tender slices layered together with that rich sauce and baked golden on top? Completely irresistible.
One of the things I love most about this recipe is how simple it is. It’s made with everyday ingredients you probably already have on hand, it’s budget-friendly, and it turns out amazing every time.
I’ve tested a lot of different ways to make scalloped potatoes over the years—and this is THE ONE. 😄 It has that classic homemade flavor I was always looking for.
Scalloped potatoes were one of my absolute favorite side dishes growing up. I still remember my grandmother serving them with dinner back home in New Brunswick, Canada. While this isn’t exactly her recipe, it’s pretty darn close—and it brings back those cozy, comforting vibes every time I make it.
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
Why You’ll Love This Recipe
These old fashioned scalloped potatoes are creamy, comforting, and made with simple ingredients you likely already have on hand. They’re easy to prep, perfect for both weeknight dinners and holiday meals, and pair beautifully with everything from ham to pork chops. It’s one of those reliable recipes that turns out delicious every time.
- Why You’ll Love This Recipe
- What Is This Old Fashioned Scalloped Potatoes Like?
- Is this REALLY the best Scalloped Potatoes Recipe?
- What are scalloped potatoes made of?
- What's the difference between scalloped potatoes and au gratin potatoes?
- How to make old Fashioned Scalloped Potatoes – Overview
- What are the best potatoes to use to make Perfect Scalloped Potatoes?
- Can you slice potatoes ahead of time for scalloped potatoes?
- Why did my scalloped potatoes turn grey?
- Recipe Variations
- Frequently Asked Questions
- Storage and Reheat Instructions
- What to serve with Scalloped Potatoes
What Is This Old Fashioned Scalloped Potatoes Like?
These scalloped potatoes bake up tender and creamy, with thin slices of potato layered in a rich, cheesy sauce that thickens as it cooks. The top gets lightly golden while the inside stays soft and comforting, with plenty of that creamy, melty cheese in every bite.
The flavor is simple and classic—creamy, savory, and cheesy without being too heavy, giving you that cozy homemade comfort food feel that pairs perfectly with just about any main dish.
Is this REALLY the best Scalloped Potatoes Recipe?
If you’re looking for a classic, creamy, and cheesy version of scalloped potatoes that’s easy to make and uses simple ingredients, this recipe checks all the boxes. It’s one I’ve tested over and over again to make sure it turns out consistently every time, whether you’re serving it alongside something like baked ham or a simple weeknight dinner.
What I love most about this version is that it’s not complicated or fussy—it just works. You get tender potatoes, a rich cheesy sauce, and that golden baked top without needing anything fancy or hard to find.
What are scalloped potatoes made of?
Scalloped potatoes are a classic comfort food dish made with thinly sliced potatoes layered in a creamy sauce, usually made from butter, flour, milk, and seasonings. In this version, cheese is added to the sauce, making it extra rich, creamy, and flavorful.
Everything is baked together until the potatoes are tender and the sauce is bubbling, with a lightly golden top. It’s a simple combination of ingredients, but the end result is incredibly cozy and satisfying.
What's the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes and au gratin potatoes are very similar, but there are a few key differences. Scalloped potatoes are usually made with thinly sliced potatoes and a creamy sauce, while au gratin potatoes tend to be more cheese-heavy and often include a crispy topping like breadcrumbs.
That said, the lines can blur a bit depending on the recipe. This version includes cheese, which makes it closer to au gratin—but where I’m from, the terms were often used interchangeably since they’re so similar!
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to make old Fashioned Scalloped Potatoes – Overview
You can find the complete instructions and ingredient amounts in the recipe card at the bottom of this post, but first, here’s a quick overview of how to make these old fashioned scalloped potatoes.
Prepare the potatoes – Peel and slice the potatoes thinly using a mandoline slicer, or a knife if you don’t have one. Place the slices into a large bowl of cold water to remove excess starch—this helps give the potatoes the right texture after baking, so don’t skip this step.
Make the cheese sauce – While the potatoes soak, melt butter in a saucepan and cook the onions and garlic until softened. Stir in flour, salt, and pepper to create a roux, then slowly whisk in the milk and bring it to a boil until it thickens. Reduce the heat and stir in the shredded cheese until smooth.
Assemble – Layer half of the potato slices in a baking dish and pour over half of the cheese sauce. Add the remaining potatoes, pour over the rest of the sauce, and top with a little extra cheese.
Bake – Bake uncovered at 425°F for about an hour, or until the potatoes are tender and the top is golden.
What are the best potatoes to use to make Perfect Scalloped Potatoes?
You can make this recipe with a few different kinds of potatoes, but I find that white potatoes, Yukon Gold, and russet potatoes all work well. I usually use white potatoes myself, but any of those options will give you delicious results.
No matter which kind you choose, the most important thing is slicing them thinly and evenly so they cook at the same rate. That way, your scalloped potatoes turn out tender and creamy all the way through, with no firm or undercooked pieces.
Can you slice potatoes ahead of time for scalloped potatoes?
Yes, you can slice the potatoes ahead of time, but they should be kept in cold water to prevent them from turning grey and to remove excess starch.
You can safely soak the sliced potatoes for a couple of hours, or even overnight if needed. Just keep in mind that soaking them too long can slightly affect their texture, so it’s best not to go much beyond that.
Why did my scalloped potatoes turn grey?
Potatoes can turn grey when they’re exposed to air, which causes them to oxidize. While it doesn’t affect the flavor, it can make them look less appealing.
Here’s how to prevent it:
- Keep sliced potatoes in cold water until you’re ready to use them. This helps prevent exposure to air and removes excess starch.
- Make sure the potatoes are well covered with the cheese sauce when assembling. This helps protect them from air, especially if you’re prepping the dish ahead of time.
Recipe Variations
If you want to switch things up a bit, here are a few simple ways to customize these scalloped potatoes:
- Add broth for extra flavor – Replace up to half of the milk with chicken or vegetable broth for a slightly different depth of flavor.
- Make it herby – Stir in a pinch of dried thyme, rosemary, or sage into the sauce, or sprinkle fresh herbs like parsley or thyme on top before serving.
- Change up the cheese – Cheddar is my go-to, but you can also try Gruyere, Parmesan, Gouda, or Swiss for a different flavor.
- Add ham or bacon – For a heartier version, mix in some diced ham or cooked bacon between the layers.
Keep in mind that this is a simple, classic recipe at its core—so even small changes can give you a slightly different result. Feel free to experiment and find what you like best!
Frequently Asked Questions
Can you slice potatoes ahead of time for scalloped potatoes?
Yes, you can slice the potatoes ahead of time, but they should be kept in cold water to prevent them from turning grey and to remove excess starch. You can soak them for a few hours or even overnight, but not much longer or it may affect the texture.
Why did my scalloped potatoes turn grey?
Potatoes can turn grey when they’re exposed to air. While it doesn’t affect the taste, it can make them look less appealing. Keeping sliced potatoes in water and making sure they’re fully covered in sauce helps prevent this.
What are the best potatoes for scalloped potatoes?
White potatoes, Yukon Gold, and russet potatoes all work well for this recipe. The most important thing is slicing them thinly and evenly so they cook properly and become tender throughout.
What’s the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes are typically made with a creamy sauce, while au gratin potatoes usually include more cheese and often have a crispy topping. In reality, the two are very similar, and many recipes (like this one) blur the line between them.
Storage and Reheat Instructions
Scalloped potatoes are best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 4 days.
To reheat, place them in a 350°F oven for about 20 minutes, or until warmed through. You can also cover them with foil while reheating to help prevent them from drying out.
Can you freeze scalloped potatoes? Yes, they can be frozen for up to 3 months. Just keep in mind that the texture may change slightly after thawing due to the creamy sauce.
What to serve with Scalloped Potatoes
I like to serve scalloped potatoes with ham, pork chops, baked or grilled chicken, or even pan-seared fish—honestly, they go with just about anything. But if I had to pick, ham and pork chops are always my go-to because they pair so well with that creamy, cheesy goodness. So yummy! 😋
You can also keep things simple by adding some roasted, steamed, or sautéed veggies on the side to round out the meal. It really doesn’t have to be complicated—this is one of those dishes that just works with whatever you’ve got going on.
If you’re looking for some ideas, you might want to try them with my Baked Honey Glazed Ham, French Onion Smothered Pork Chops, or Honey Garlic Chicken—they all go really well with these scalloped potatoes.
Old Fashioned Scalloped Potatoes
- Total Time: 1 hour 25 minutes
- Yield: 8 Servings 1x
Ingredients
- 3 lbs potatoes, peeled and sliced 1/4″ thick (I use a mandoline slicer like this one to do the job)
- 1 medium onion, chopped small
- 2 cloves garlic, grated finely
- 3 tbsp butter
- 4 tbsps all purpose flour
- 1 tsp salt
- ½ tsp pepper
- 3 cups milk
- 3 ⅓ cups extra sharp cheddar cheese
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F.
- Grease a 9″x13″ glass baking dish with butter and set aside.
- Prepare the potatoes by peeling and slicing them to 1/4″ thick. While preparing the rest of the recipe, allow the potato slices to sit in a large mixing bowl filled with cold water. It's important not to skip this step – keeping the potatoes in the water while preparing the rest of the recipe will prevent them from turning brown from air exposure. This step is important in removing any excess starch.
- In a medium saucepan on medium heat, melt the butter.
- Add the onions to the pot and cook for about 5 minutes until softened.
- Add the garlic to the pot and cook for about 1 minute.
- Add the flour, salt and pepper to the pot and combine with the butter mixture using a whisk.
- Cook for about 6 minutes or until everything thickens up. You may need to increase the heat a little. Also, make sure you continually whisk, so nothing burns or sticks to the pot.
- Once the contents of the pot of cooked and thicken up a bit, pour the milk into the pot.
- Increase the heat to high, and bring the contents of the pot to a boil. Stir the pot with the whisk as it cooks for about 5 minutes more. The milk mixture should start to thicken up a bit.
- Turn down the heat to LOW.
- Add 3 cups of the shredded cheese to the pot and continue to stir, allowing the cheese to melt.
- Turn off the heat and remove it from the stove.
- Into the glass baking dish, layer half of the potato slices evenly on top of each other.
- Pour half of the cheese sauce mixture from the pot over the potato slices. Try to make sure the sauce is poured evenly.
- On top of the cheese sauce, layer the remaining half of the potato slices like you did before.
- Pour the remaining cheese sauce evenly over the potato slices.
- Sprinkle the top with the remaining 1/2 cup of shredded cheese.
- Place into the oven to bake uncovered for 1 hour.
- The top should become golden.
- Set the dish on the counter to cool down for about 5 minutes before serving. It's going to be very hot as soon as it comes out of the oven, so be careful! 😀
- Sprinkle the top with some chopped fresh parsley for garnish.
- We enjoy this as a side with pork chops, baked chicken, and more. 🙂
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
- Category: Side
- Method: Oven
- Cuisine: American/Canadian
Wonderful. This is my go-to recipe saved in my “awesome recipes” file. Thank you!
Wonderful!! So happy to hear you enjoy the recipe!! Thank you!
Yummy 😋
What a delicious recipe.
It’s my understanding Scalloped potatoes 🥔 are made with a plain white Bauchamal sauce while Au gratin are made with a cheesey roux. You have just combined the 2 to create a Delicious Recipe for us all to enjoy ❤️
I make mine the Scalloped way and I Add a pkg. Of cubed Ham that I get in the Deli area of the supermarket. Or if I have leftover Ham. And I serve mine as the main Dish with a nice veggie and good crusty Bread.
Have you ever tried freezing this? Thanks.