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Cheesy Scalloped Potatoes


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These cheesy scalloped potatoes is a recipe that I have been making for a while. It’s from my Better Homes and Gardens New Cookbook. It’s the one that looks like a red and white checkered table cloth. Apparently, they change the recipes in the cookbook as they change editions. My mom asked me about this recipe and she checked her older verson of the cookbook and it wasn’t in her copy.

It’s so yummy and you don’t have to pre-cook the potatoes! The key to the potatoes for this dish is to peel and then slice then thin. You can try to do this with a knife, but using a mandolin is so much easier. You can also use a slicing disk in a food processor. However, the potatoes may be too big to fit in the loading chute. You can just cut the potatoes in half lengthwise and they should fit fine.

The cheese sauce is made with a basic white sauce made from butter, flour, and milk. Some diced onion and salt are added in for flavor. Then you just mix in shredded cheese until melted.

Now to assemble this dish, you place half of the sliced potatoes into the bottom of a greased casserole dish. Then you top them with half the sauce. Then repeat those layers again. Last, you finish these cheesy scalloped potatoes with some more shredded cheese sprinkled on top.

Cheesy Scalloped Potatoes | realmomkitchen.com
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Cheesy Scalloped Potatoes | realmomkitchen.com

Cheesy Scalloped Potatoes

  • Author: Laura


Units Scale
  • 1/4 cup chopped onion
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/4 cup milk
  • 1/4 tsp salt
  • 1 cup shredded cheese, divided
  • 3 medium potatoes, peeled and thinly sliced (3 cups)


  1. In a sauce pan, cook onion in butter till tender. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Mix in 3/4 cup of cheese.
  2. Place half the sliced potatoes in a greased 1 quart dish. Cover with half the sauce. Repeat layers. Top with remaining 1/4 cup of cheese.
  3. Bake covered at 350 degrees for 35 minutes. Uncover and bake 30 minutes more or till potatoes are tender. Let stand 5 minutes. Serves 4. (If you don’t want to use the cheese and just have plain scalloped potatoes, omit the cheese and increase the salt to 1/2 tsp.)
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This is the original photo from this post when I was first posted in August of 2008.

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Kathleen December 23, 2015 - 5:33 pm

Can I make this ahead of time! then refridgerate until ready too put it in oven?

Nana211 January 25, 2015 - 10:05 am

Great recipe, perfect results. Went well with the ham dinner I was preparing. One of those recipes that you have everything on hand. I will make this again!

Joseph September 29, 2013 - 7:42 pm

Looks super tasty! Haven’t had these in a long time. Thanks for sharing the recipe here! I just put it in the oven.

Pat Scyphers September 14, 2012 - 8:25 am

I am going to give this recipe a try tonight sounds yummy and can’t wait

Briana June 18, 2012 - 5:06 pm

OMG. Added pepper, garlic and dry mustard to these and good googoly moogoly. The sauce was so good, I licked the spoon. Well done!!

Alison November 6, 2010 - 9:36 pm

These were pretty darn good. They needed to stay in an extra 15-20 mins though for my oven.

buffalo chicken wing September 6, 2008 - 10:24 am

I made these two nights ago. They were good, but next time I’ll use sharp or extra sharp cheddar and I’ll add some garlic too, just because I love garlic in everything!

Cathy August 28, 2008 - 8:31 am

My hubby is getting tired of boiled potatoes (I love them with butter, sour cream and pepper). Just the other day he asked if I could make some au gratin potatoes. I’ve never made them before (except Betty Crocker ones you buy in the box). So I’m looking forward to giving this a try! Thanks!

Live.Love.Eat August 27, 2008 - 9:06 am

These look beautiful!!!! I am devoted to my Tyler Florence potato au gratin but these are definitely making my mouth water!!!