Scalloped Potatoes Recipes

Scalloped potatoes in an old blue enamel bowl, on rustic white table.
Also known as potatoes au gratin, or potato bake, scalloped potatoes are a filling addition to many meals. These casserole dishes are made by layering potatoes with other ingredients, usually with a creamy sauce.

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Bronze Post Medal for All Time! 146 Posts
July 7, 2011
This is a very easy dish to prepare. You can even peel and slice the potatoes the night or morning before you intend to make the casserole, then set them in water enough to cover them to prevent darkening. Then when you start to put it all together, it only takes a few minutes. It is delicious and nutritious, and your choice of cheese can make it your very own recipe.


  • 6 large potatoes, peeled and thinly sliced
  • 2 medium onions, peeled and chopped small
  • 2 cups (8 oz. pkg.) shredded cheddar cheese* see note
  • 1/2 cup butter (1 stick)
  • 1 to 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3/4 tsp. celery seeds (optional)
  • 1 Tbsp. all-purpose flour
  • 3-4 cups milk


Layer half the potatoes in a buttered 3 quart casserole dish. Layer half the onions over potatoes and sprinkle with half the cheese. Dot with half the butter. Sprinkle with half the salt, pepper, and celery seeds (if using them).

Combine the flour and milk, making a thin slurry and mix well. Pour half the milk mixture over vegetable mixture. Repeat starting with potatoes again and ending with the milk mixture.

Cover loosely with foil and bake at 350 degrees F for 1 to 1 1/2 hours, or until potatoes are very tender. Remove foil for the final 30 minutes of baking to brown top.

Julie's Note (written in 1975): Serves 8 unless you've invited Uncle Albert. Better make 2 entire casseroles if he's coming.

Note: The original recipe called for mild cheddar cheese, but we all liked my father's "rat" cheese (extra-sharp cheddar), so that's what my mother used). My own husband and children also like the extra-sharp cheddar cheese so that's what I use too. You can use mild, medium, or just sharp if you don't like the extra sharp cheese and your middle name isn't "Rat". My Mother said "Rat" was my Father's middle name, because he loved cheese so well.


Servings: 8
Prep Time: Approximately 1 Hour
Cooking Time: 60-90 Minutes

Source: This was my Mother's recipe and was often made at lunch time, which was our family's dinner time when I was a child. Leftovers were eaten at supper or our evening meal.

By Julia from Boca Raton, FL

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Bronze Post Medal for All Time! 170 Posts
January 25, 2011

So easy and good, especially for winter night dinners.



Preheat oven to 425 degrees F.


Spread bottom of 9x13 inch baking dish with half of the butter. Put half of the potatoes in baking dish. Sprinkle with half of the minced garlic, drizzle remaining half of butter. Sprinkle with half of the cheese and half of the salt and pepper. Repeat layers. Heat milk almost to boil and then pour over potatoes.

Bake for about 45 minutes or until potatoes are tender and milk is absorbed. Top should be brown.

Simple and savory this way, but if you want, you could add diced ham.

Using the oven warms up the kitchen on these cold West Virginia days!

Servings: 6 to 8
Time:15 Minutes Preparation Time
45 Minutes Cooking Time

By dorothy wedenoja from New Creek, WV


Silver Post Medal for All Time! 306 Posts
February 14, 2011

Just that easy and cheesy! Slice the potatoes thin, sprinkle flour over the potatoes and stir then add all the other ingredients leaving the 1/4 cup cheddar cheese to top the potatoes with.


Bronze Post Medal for All Time! 216 Posts
November 21, 2011

I am told this is called Rakott Krumpli, though I'm not sure that's accurate. It's a good, basic economy dish and very flavorful. Increase or decrease amounts to your taste.


Diamond Post Medal for All Time! 5,887 Posts
November 14, 2011

A family favorite!


Diamond Post Medal for All Time! 5,887 Posts
December 11, 2010

Mix all together. Bake in oblong baking dish at 300 degrees F for 45 minutes.


Diamond Post Medal for All Time! 1,298 Posts
April 12, 2020

This baked scalloped potatoes may not look appealing, but it was really delicious and easy to make! Pair this side dish with your choice of lean meat.

finished Baked Scalloped Potatoes


Diamond Post Medal for All Time! 5,887 Posts
September 30, 2012

I love the American cheese in these potatoes. I have been known to use a whole cup instead of just 3/4.


Diamond Post Medal for All Time! 5,887 Posts
March 20, 2008

Grease 9x13 inch pan. Spread potatoes in pan. Mix next 6 ingredients; pour over potatoes. Put crushed corn flakes over top. Drizzle margarine over top.


Diamond Post Medal for All Time! 5,887 Posts
July 23, 2012

These are just what they say they are - easy. I love these potatoes because I think there are few things better than potatoes and Velveeta cheese baked together.


Diamond Post Medal for All Time! 5,887 Posts
April 4, 2012

The perfect blend: potatoes and cheese. Very yummy!


Silver Feedback Medal for All Time! 270 Feedbacks
October 17, 2008

I have used meatballs prepared, baked and frozen stirred in, OR bake a pork steak till tender and shred the meat into the potatoes. Stir in your favorite vegie--peas, beans, corn, which ever in to the potatoes.


If using frozen vegies, allow about 1/2 cup milk more than boxed potato recipe calls for.


September 17, 2008

Peel and slice potatoes and put in 11x13 baking pan. I make sure the pan is full within 1/4 inch from top. In a medium skillet, melt butter and add 1 medium chopped onion. Saute onion until transparent. Add flour, salt, and pepper and stir until combined.


Bronze Post Medal for All Time! 228 Posts
December 19, 2007

Prepare a scalloped or other prepackaged potato in a casserole as directed. Add a can of drained tuna. You can extend this even farther by adding canned mixed veggies or a single vegetable and even add leftover potato chips.


Diamond Post Medal for All Time! 5,887 Posts
February 21, 2007

Preheat oven to 350 degrees F. Break butter over potatoes, salt, cover, bake 1 hour. Mix remaining ingredients and pour over and bake 30 minutes longer.


February 2, 2005

Preheat oven to 300 degrees. Put in an 8x8 inch greased baking dish. Heat margarine and cream of mushroom soup. Add potatoes, sour cream, cheese, salt and pepper.


Top with green onions and bake. Can be frozen ahead. Wrap and freeze. Do not put on onions before freezing.



Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.

January 14, 2008

I need some help locating a recipe called, New England Scalloped Potatoes. I have found many recipes on the net that have the same name, but haven't found the correct one. I have only had ONE bite of this dish. It tasted as though it was a baked potato, scooped out, and mashed with only sour cream. The person that made it didn't offer the recipe. Thanks!

Michele from KY


January 15, 20080 found this helpful

I found this recipe on the internet...
could it be what you are looking for?
If not ...this does sounds pretty good anyway! ;)
Vermont Scalloped Potatoes with Ham and Cheddar

1 tablespoon unsalted butter (Cabot Creamery Cooperative, Cabot)

1 medium onion, finely chopped (Pillner Farm, Putney)

one-half pound ham, cut into one-quarter-inch cubes or Canadian bacon, sliced into one-quarter inch ribbons (Winding Brook Farm, Morrisville)

3 pounds Russet potatoes, peeled and thinly sliced (Lewis Creek Farm, Starksboro)

1 teaspoon coarse Kosher salt

freshly ground pepper to taste

1 and one-half cups heavy cream (Monument Farms Dairy, Weybridge)

1 and one-half cups whole milk (Booth Brothers Dairy, Barre)

6 -8 ounces cheddar, to make about 2 cups grated (Cabot Creamery Cooperative, Cabot)

Melt butter over medium heat in a 10 to 12-inch saute pan or skillet, preferably oven-proof. Add onion and cook, stirring occasionally, until golden, about 3-4 minutes. Add ham or Canadian bacon and cook, stirring occasionally, until lightly browned, 4-5 minutes. Add sliced potatoes to pan along with salt and freshly ground pepper. Toss to distribute onion and ham among potatoes. Add cream and milk to the pan, increase heat to medium-high and bring mixture to a simmer. Preheat oven to 375 degrees. Simmer potatoes for about 15-20 minutes uncovered, or until potatoes are easily pierced with a sharp knife but do not fall apart. (If you did not use an oven-proof saute pan, transfer potato mixture to a baking dish at this point.) Sprinkle grated cheddar over the top of the potatoes and bake in oven for 15-20 minutes, or until top is golden and crusty. Let rest for 5-10 minutes before serving. Serves 6.

Note: Be sure to use Russet or other starchy potatoes such as Yukon Gold in this dish; the waxy kind will not do at all. This stove-top to oven method takes less time than using only the oven, although you could do that if you prefer. After you#ve added the milk and cream, skip the stove-top simmer and put the pan directly into the oven for about 45 minutes; then add the cheese and cook another 15-20 minutes.

By Michele (Guest Post)
January 15, 20080 found this helpful

Thank you Joyful for helping. The recipe I was looking for doesn't have any meat in it or onions/cheese.

Thanks again.

January 17, 20080 found this helpful

Hi Michele
I'm still searching for you! :)
Could this be it?
Are we getting closer ? ;)



8 oz. sour cream
1/2 c. half and half
1/2 tsp. nutmeg
1/4 tsp. salt
4 med. potatoes (unpeeled and sliced)

In mixing bowl combine sour cream with half and half, and seasonings.
Toss with potatoes to coat.
Put potatoes into a buttered 8 x 12 inch baking dish.
Bake 20 to 30 minutes in preheated 400 degree oven until top is brown and potatoes are tender when pierced with a sharp knife.
Remove from oven and set aside for 10 minutes before serving.
Serves 4.

By Michele (Guest Post)
January 18, 20080 found this helpful

Joy I think this is it! Oh my goodness, my sis in law will thank you tenfold! She has been looking for a while now.
Can I ask where you found this?
Thank you!
You can email me directly if you would like...ucmelaffn AT aol dot com

Answer this Question

May 4, 2019

Can I cook my scalloped potatoes about halfway tonight and finish tomorrow?


Diamond Post Medal for All Time! 1,246 Posts
May 6, 20190 found this helpful

Yes. My mother usually does this to help speed up cooking for parties.

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May 2, 2010

I saw a recipe for scalloped potatoes using chicken stock. I fixed it once and they were great, but I never copied the recipe. Does anyone have that recipe to share? Thank you.

By Janet from England


Bronze Feedback Medal for All Time! 147 Feedbacks
May 3, 20100 found this helpful

This looks like a good one-
Seasoned chicken broth and creamy butter make these scalloped potatoes bake up golden and crisp on top with moist and creamy layers. An everyday family favorite, this delicious dish also makes a spectacular side for your holiday table.

6 medium potatoes (2-1/2 to 3 lbs.)
2 medium onions, sliced
1/4 cup (50 mL) butter or margarine
2 tbsp. (30 mL) all-purpose flour
1-1/2 cups (375 mL) chicken broth (homemade or canned)
salt and black pepper to taste
2 cups (500 mL) fresh bread crumbs (coarse)
Cooking Instructions
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch (23x33-cm) rectangular baking dish.
Scrub potatoes well and slice them very thinly (1/8 inch or 0.25 cm thick). It is not necessary to peel the potatoes, unless you prefer to do so. Place them in a bowl of cold water and set aside.
In a medium skillet, sauté sliced onions in 2 tbsp. (30 mL) of butter or margarine over low heat until evenly golden, 10 to 15 minutes. Set aside.
In a small saucepan, melt together the remaining 2 tbsp. (30 mL) of the butter or margarine and the flour over medium heat. Whisk in chicken broth, stirring constantly until the sauce thickens and bubbles. Continue to simmer for a minute or two, then remove from heat. Season to taste with salt and pepper.
Drain potatoes completely and layer them as follows: 1/3 of the potatoes, 1/2 of the onions, salt and pepper; 1/3 of the potatoes, remaining onions, salt and pepper; and finally all the remaining potatoes. Pour the sauce evenly over the potatoes and cover the baking dish tightly with foil. Bake for 45 minutes. Remove foil, sprinkle with bread crumbs and continue baking for an additional 45 minutes or until potatoes are tender and crumbs are crisp and browned. good luck.

Answer this Question

July 6, 2017

Make your scalloped potatoes a little more hearty by adding ground beef. This page contains ground beef scalloped potato recipe.

Ground Beef Scalloped Potatoes baked


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

February 14, 2011


  • 2 Tbsp. margarine
  • 1 small onion, sliced
  • 1 can broccoli cheese soup
  • 1/3 cup milk
  • 1/8 tsp. pepper
  • 4 medium potatoes, cooked and sliced


In skillet over medium heat, in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover; simmer 5 minutes or until hot and bubbling, stirring occasionally. Garnish with parsley sprig, if desired. 4 servings.

By Robin from Washington, IA

Food and Recipes Recipes PotatoesFebruary 17, 2012
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