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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 shredded reduced-fat cheddar 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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Average Rating:
  • Ashton
    Oct 13, 2020

    It's nasty how there's onions in the recipe. Most people'll tell you potatoes and onions don't mix. The texture of crispy onions and starchy potatoes is certainly an acquired taste not for amateurs.

  • David
    Oct 11, 2020

    Mine turned out awesome. I loved it!!!

  • neoluddites
    Sep 21, 2020

    These are a colossal fail! The creamy cheese sauce does not provide anywhere close to enough liquid to cook the potatoes, so I doubled the milk. Then, even after adding more milk and cooking the potatoes for an extra 30 minutes, they're still crunchy! I now have the casserole dish in the microwave, hoping that dinner will eventually be ready ....

  • Sherry
    Aug 13, 2020

    In the USA, scalloped potatoes have a creamy white sauce, and AuGratin has cheese. They are both sliced and baked in a casserole.

  • Adele
    Jul 10, 2020

    IN CANADA, SCALLOPED POTATOES HAVE CHEESE. This is my usual recipe. Sometimes, they take longer than the recipe recommends.

  • Nawal
    Jul 10, 2020

    No comment left

    Jul 10, 2020

    Did anyone notice there were NO Onions in the Ingredients section. So how many onions, and I presume sliced?

  • Debbie
    Jul 2, 2020

    I will not give any scores yet, but I do anticipate giving a high rating. These potatoes are in the oven right now and I can’t wait to taste them. I used very thinly sliced Potatoes and onions, and I think that will be delicious. I made the sauce but did not measure the cheese so it became a little too thick. I thinned it down, and think possibilities of adding spices/bacon/whatever you want are endless. I will not join in the debate of scalloped versus au gratin, , it’s whatever you like!

  • Donna
    Jun 21, 2020

    This was super easy and so good.

  • LitleBit67
    Jun 16, 2020

    This is my go to recipe everytime I'm wanting a break from mashed potatoes. I love them!!! My shortcut is that I parboil the potatoes before assembling the dish. Cuts down on baking time and the potatoes turn out perfect everytime!