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Never-Fail Scalloped Potatoes

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. —Agnes Ward, Stratford, Ontario
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    6 servings


  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fat-free milk
  • 1/2 cup Kerrygold Dubliner Aged Cheese
  • 2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
  • 1 cup thinly sliced onions, divided


  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.
  • Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers.
  • Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Never-Fail Scalloped Potatoes Tips

How do you thicken scalloped potatoes?

To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk. You can try out these sauce thickening tips, too!

What goes well with scalloped potatoes?

Any comforting main dish would be perfect alongside this easy potato recipe! Scalloped potatoes go well with anything from baked chicken dishes to ham recipes.

Can you make scalloped potatoes without peeling?

Yes, you can make scalloped potatoes without peeling! They’ll just turn out a little more “rustic”—and there’s nothing wrong with that!

How do I keep my potatoes from going brown?

To keep your potatoes from going brown, place the sliced potatoes in cold water until they're ready to assemble. This will prevent them from browning.
Nutrition Facts
3/4 cup: 215 calories, 6g fat (4g saturated fat), 18mg cholesterol, 523mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.


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  • Shannon
    Jan 2, 2021

    We made this recipe to go with our New Years Day ham. My husband and I both thought it was awful. Too floury tasting and not cheesy enough. Neither of us liked the onions. Actually just cooked some potatoes instead. Even though we made sure we cut the potatoes thinly, it must not have been thin enough, because it took a long time to cook. Potatoes were just not completely done. I am glad some folks liked these , but I laugh at the title “No Fail Scalloped Potatoes.”

  • Jocelyn
    Dec 31, 2020

    I would recommend using whole milk. Lower fat milks and cheeses tend to break/ curdle when baked . I also add a bit of dry mustard powder to cheddar cheese sauces.

  • Martha
    Dec 10, 2020

    For the person said that potatoes and onions don't mix she does not know what she is missing. Yum!

  • Dianne
    Dec 7, 2020

    To Barbara who said hers did not turn out. It is 2 lbs of potatoes (4 cups) not 4 lbs. that is why you did not have enough sauce.

  • Barbara
    Dec 2, 2020

    I agree with neoluddites. This was a terrible failure. I keep looking through the recipe to see what I did wrong. I rechecked my kitchen scale to make sure it was set to lbs not K when I weighed the potatoes I used a mandolin for the potatoes & onions. My instinct nudged me that this was not enough sauce for 4 lbs. of potatoes They just never cooked, ended up trying the microwave so we could eat dinner. Next day I recooked with some added veg broth - not much help. Today they went into the food recycling. I will follow my own instincts from now on.

  • Ragan
    Nov 26, 2020

    This recipe is great! I JUST made it for Thanksgiving, and it’s so good, I’m writing the review now while I wait on the turkey to be finished. The number one tip for this is the mandolin. I used a very thin setting, and used it for the potatoes and the onions. I also used 2%milk, and cooked the sauce an extra minute or two. It thickens up quickly, sooner than 2 min, but I just added a bit more milk, and brought to a boil. I layered the veggies and sauce as instructed in a round heavy dish with a lid. After 50 min covered, and 15 min uncovered, I turned on the broiler for 5-10 min to brown up the top. I’m having to keep the family from eating them out of the pan before dinner! Great recipe, and foolproof.

  • masabe_99
    Nov 24, 2020

    Scallop potatoes don't have cheese, these are Au gratin And yes, they are good.

  • Blaine
    Nov 24, 2020

    These potatoes are absolutely wonderful! My whole family ate them and my Daughter don't eat any potatoes other than fries and now these thank you! Everyone should try them

  • Tiffany
    Nov 17, 2020

    So I havent tasted this yet, its currently cooking in my oven, but without the cheese and onion its the exact recipe I use for whit gravy when I make biscuits and gravy, and thats exactly what my house smells like. I made this as a side to steak for me and my husband, and if it tastes like it smells, im not sure I will use this recipe again, I know how to make gravy and I feel like I just added cheese to it. Will let you know how it tastes.

  • TouchedPainter1
    Nov 1, 2020

    I would like to start with: NEVER use a mandolin with out wearing a kevlar glove; really inexpensive at Ebay, Amazon, etc. Losing the tip of your finger is a bummer for a couple of days. Also if not practiced in the correct use of a knife. Use your kevlar knife. They go right in the laundry. This is an excellent recipe. I don't ever peal any veggie... never; you lose 60% of your nutrition as most of the nutrition is in the skin, so most of your nutrition is in the garbage instead of in you. I am going to make it again with more choices of herbs and aeromic veggies. Cudos on your tasty and nutritious side dish.