Scalloped Potato Recipes

Potatoes are a great vegetable to cook with. One of my favorite ways to prepare them is scolloped.

Below are a few recipes for you to enjoy.

Creamy scalloped potatoes are true to their name. Layers of sliced potato and onion covered in a cheesy sauce will be ready in under an hour.

Creamy scalloped potatoes
  • 1 can 10.75 ounce size condensed cheddar cheese soup
  • 1 1/2 cup milk
  • 4 potatoes peeled and sliced
  • 2 medium onions thinly sliced
  • salt and black pepper to taste
  1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
  2. In a bowl, whisk together the cheese soup and milk until well blended.
  3. Layer half the potatoes and onions in the baking dish. Sprinkle with salt and pepper. Pour half of the cheese sauce over the potatoes. Add the remaining potatoes and onions. Season again with salt and pepper then pour the remaining cheese sauce over it all.
  4. Place the dish in the oven and bake, uncovered, for 50-60 minutes or until the potatoes are tender.
  5. Recipe can easily be doubled.

Southern Scalloped Potatoes

Video Recipes
  • 2 lbs russet potatoes washed
  • 3 tablespoons butter
  • ¼ cup white onions diced
  • 1 teaspoon garlic minced
  • 3 tablespoons flour
  • ½ cup chicken broth warm
  • 1 cup half n half warm
  • 1 cup heavy whipping cream warm
  • cups cheese shredded & divided ( I used a mix of 1 cup sharp cheddar, 1 cup Colby jack, and ½ cup smoked gouda)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¾ teaspoon parsley
  • teaspoon dry mustard optional
  • Fresh chives & smoked paprika garnish
  1. Preheat oven to 325 F. Generously grease a 2 qt baking dish. Set aside.
  2. Peel potatoes.
  3. Slice them ⅛ inch thick with a mandolin and place the slices in cold water to prevent them from browning while you're working.
  4. Bring a large pot of salted water to a boil.
  5. Place potato slices in water and boil JUST until potatoes are flimsy, yet still very firm (about 2-3 minutes)
  6. Drain potatoes on a kitchen towel and set aside.
  7. Over medium heat, in a large deep skillet, melt the butter.
  8. Add the onions and cook until tender.
  9. Add garlic and cook until fragrant.
  10. Whisk in flour and cook until golden. (about 2 minutes)
  11. Slowly whisk in chicken broth and stir until smooth and creamy.
  12. Slowly whisk in half n half and stir until smooth. *see note*
  13. Slowly whisk in heavy whipping cream and stir until smooth.
  14. Continue stirring the mixture and it will begin to thicken. Do not let it boil.
  15. Turn off heat.
  16. Stir in 1 cup of cheese.
  17. Add the salt, black pepper, smoked paprika, dry mustard, and parsley. Taste and adjust the seasonings to your liking. *See note*
  18. Gently add the potatoes to the pan and toss so that all of the potatoes are covered in sauce.
  19. Place half of the potatoes into a layer in prepared dish.
  20. Top with half of the remaining cheese.
  21. Top with the remaining potatoes and sprinkle on the rest of the cheese.
  22. Cover tightly with foil paper.
  23. Bake on middle rack for 30-40 minutes.
  24. Remove foil and bake for another 30-40 minutes or until potatoes are tender and cheese is golden.
  25. Remove from oven and let sit for 15 minutes. (I soak up any extra oil on top with a paper towel)
  26. Garnish the top with smoked paprika and fresh chives.
  27. Serve hot!

  • 1 1/4  lbs  red potatoes  washed, but not peeled
  • 1 1/4  lbs  Yukon gold potatoes washed, but not peeled
  • onion sliced thinly
  • Tbsp  butter
  • Tbsp  all purpose flour
  • cloves  garlic minced
  • tsp  dry mustard
  • 1/4  tsp  dried thyme
  • 1/4  tsp  paprika
  • salt and pepper to taste
  • cups  whole milk
  • cup  cheddar cheese shredded
  • 1/2  cup  gruyere cheese shredded
  • 1/4  cup  Parmesan cheese grated
  • fresh chives for garnish
  • fresh parsley for garnish
  • additional 1/4 cup cheddar cheese shredded
  • additional 1/4 cup gruyere cheese shredded
  • additional 2 Tbsp Parmesan cheese grated
  1. Preheat oven to 400 degrees F.  Butter a 2 quart casserole dish and set aside.
  2. Slice potatoes in 1/8" thin slices and set aside.
  3. Add butter to medium saucepan, and heat over MED heat.  When butter is melted, add garlic and saute for 1 minute, until fragrant.  Add flour, whisk, and cook 1 minute.  Slowly add milk, whisking continuously, until no lumps remain.  Whisk over MED heat until mixture is thick and coats the back of a spoon.
  4. Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
  5. Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute.  Repeat with remaining potatoes, onions, and cheese sauce.
  6. Sprinkle top of potatoes with gruyere, cheddar and Parmesan.  Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down).  Place casserole on a baking sheet and bake for 60 minutes.
  7. Remove foil and bake uncovered an additional 25-30 minutes.  Potatoes should be tender and cheese melted.  Broil on HIGH for a minute or two for extra browning and crispiness.
  8. Sprinkle top with chives and parsley and serve.

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