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Best Scalloped Potatoes Recipe

My best scalloped potatoes

I think these are the best scalloped potatoes I have made.

It is so easy to make the simple sauce. This recipe is so much better than when I used to just layer the flour, milk and butter and see it bubble up and boil over!

The best tip ever? Top the potatoes with crumbled bacon before baking!

best scalloped potatoes

Best Scalloped Potatoes Recipe

I think these are the best scalloped potatoes I have made. It is so easy to make the simple sauce. This recipe is a favorite of my friends and family. I hope you love it too.

5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American, North American
Servings 6 Servings
Calories 253 kcal


  • 6 potatoes, medium, peeled and thinly sliced
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 1 onion, small, finely chopped


  • Preheat oven to 375ºF.
  • Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.
  • Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.
  • Cover and bake at 375ºF until potatoes are tender, about 60-70 minutes. Let stand 5 to 10 minutes before serving.


  • Add 6 slices of cooked and crumbled bacon to the top of the scalloped potato recipe. Bake until about 15 minutes away from being perfectly cooked. Then top the casserole with 3/4 cup of grated cheddar cheese too if you like. Then bake for a final 15 minutes.
  • Add 1/2 to 3/4 cup grated cheddar cheese to the sauce and mix to melt. Sprinkle bread crumbs on the top if the potato mixture before baking and bake as above. Easy au gratin potatoes!


Calories: 253kcalCarbohydrates: 47gProtein: 8gFat: 4gSaturated Fat: 2gCholesterol: 11mgSodium: 455mgPotassium: 1076mgFiber: 5gSugar: 8gVitamin A: 186IUVitamin C: 43mgCalcium: 157mgIron: 2mg
Tried this recipe?Let us know how it was!

This scalloped potato recipe goes with so much, from ham, to meat loaf to just about anything you want to pair it with.

Everyone I have made it for loves it.

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best scalloped potatoes

12 thoughts on “Best Scalloped Potatoes Recipe”

  1. I boil my potatoes like you would for potato salad, and sauté my chopped onions in butter & a dab of olive oil until they caramelize, then I layer potatoes, onions, with little dollops of Philly cream cheese in the layers, I grate Colby cheese and put a little of that in the layers also and then put a combo of parmesan and grated Colby cheese on top. Bake 45 minutes at 350F until with foil on top, then remove foil and put more grated Colby cheese on top and bake until golden on top. Delicious!

  2. I have been looking for a good scalloped potatoes recipe, and this is the one that I will always make. I added ham pieces which enhanced the flavor. Love it!

  3. I usually bake potatoes a day ahead then peel and slice. I use Cream of Celery soup with a little half and half, chopped onion and bake at 325/350.

  4. THIS RECIPE IS SO EASY, I will DEFINITELY make it more often because it is SO DELICIOUS!
    My Modifications:
    1. ALWAYS PEEL POTATOES – It improves the presentation!
    2. I added about a cup of FINELY SHREDDED COLBY-JACK CHEESE – I put a little in between each layer of potatoes!
    3. AFTER COOKING, I cooked 3 slices of extra-lean bacon, removed the fat, and cut it up into small bits and sprinkled
    on top of the bubbling potatoes. It looks really great and tastes even more yummy!

  5. Made this for supper tonight

    Originally posted by Marianne from Canada

    I like the idea of this recipe, but would suggest blanching the potato slices for faster cooking… I had it in for 90 minutes to get the potatoes to be tender, although the flavor is delicious! Nice Recipe!

  6. This comment was left by a visitor to the older version of the site and transferred here:


    These are by far the best scalloped potatoes to ever cross my lips 😀 First time making them too!

  7. More comments from our old site. People LOVE this recipe!


    by Sarah Lewis
    (Yukon, Canada)

    This is hands down the best scalloped potato recipe I’ve ever tried. So easy and delicious. Even my mother has ditched our old family recipe for this one. It’s important to follow the instructions carefully- the secret is the sauce MUST boil for at least 1 minute or your sauce will be too liquid-y.

    Cabbagetown Stew
    by colleen
    (fort erie ontario)

    My mother use to make this,,in roasting pan, add sliced onions, then a layer of sliced potatoes, then sliced carrots length wise, Keep adding layers, of onions, potatoes, carrots, at the top, mix lean burger into patties, place on top of mixture, then add one full can of tomato juice, a bit of water can be added, bake in oven,at 300 degrees F. I add other vegetables, optional.

    Love this!!!

    by michelle mandelin
    (milwaukee wisconsin)

    Ive made these several times for my kids with some added touches like smoked butt or canadian bacon and the kids beg me to make it over and over again


    by john

    I have these little beauts in the oven now….i made a couple modifications…added some bacon bits to the sauce and a tex mex blend of cheese from the store that had some jalapenos in it…cant wait to taste this and my delicious ham thats in the oven ….


    Turned out really well for me! I used Lactaid because some family members are lactose intolerant, and a little less butter. Baked at 350 degrees covered for 50 mins, then sprinkled some cheese and baked uncovered for 10 more mins. Yummy!

    Great Potatoes!!!!

    by pat

    Added lots of cheese to the sauce and topped it with Parmesan cheese after it was done cooking but before i broiled it.


    This looks delicious–mine is in the oven now. I added a touch of pimenton (rich, smokey spanish paprika), and the sauce tastes even richer and has a bacon flavour. Yum! Can’t wait to take a bite….

    Great Scalloped potato recipe!!!

    Cooked this recipe for thanks giving and everyone loved it!!!

    Best Scalloped Potatoes Recipe

    This was very very good!!!! Also very easy to make!!

    Vinnie in the Kitchen
    by Vinnie

    EXCELLENT, IT WAS AMAZING, we all love it, and so easy to make, thank you !

    great recipe so easy

    Great tasting potatoes and very easy recipe. Thanks for sharing

    yummy scalloped potatoes!

    by Mary
    (pickering,On, Canada)

    That was probably the best scalloped potatoes I’ve ever had in my entire life and I’m nearly 80 years old!!!!

    Undomestic Goddess

    by UnDomestic Goddess
    (Fort Qu’Appelle, SK, Canada)

    Awesome – amazing – and best of all, easy enough for me!
    Thank you!!!


    by Jayson
    (Vancouver, BC, Canada)

    Hello, thanks for your recipe, I cooked it for the guys at my fire station, but with a small variation;

    Layered each level of potatoes with Feta Cheese and light Sour Cream instead of cheddar, then topped it with parmesan cheese!!

    Huge hit, the boys loved it….

    So far so good!

    by Oshawa
    (Ontario, Canada)

    I lost my favourite recipe but this one was close to it. It is cooking in the oven now as I type and it looks like it’ll be great. Can’t wait!

    Scalloped Potatoes Variation

    The recipe was very good! I added some leftover ham I had from the freezer. What a delicious addition!

    Add Asiago Cheese

    by Donna

    love this recipe! so easy. and delicious. I add asiago cheese in the layers with the onion. making it for the third time in as many weeks. very yummy.


    I have never made scalloped potatoes before. My kids absolutely loved them and had 3rds. The picky one. More work than mashed potatoes but worth the effort. My mother even said they were good.

    Scalloped Potatoes

    You prepare your scalloped potatoes very much like I do except that I put one layer only of very thinly sliced potatoes, then I add a layer of diced onions on top and then cover with this layer my white sauce (made the same way as yours except that I scald the milk aforehand).

    I repeat the procedure until I run out of potatoes and/or onions and/ or white sauce. At times I get 2 or 3 full layers of potatoes, onions and sauce depending on my skill in preparing the right quantity of ingredients and the size of the pan.

    Thanks – regards – Joseph L. Doré

  8. More comments that were made on our old site about this delicious recipe:

    Easy Scalloped Potatoes

    by Sharynne
    (Medicine Hat, Alberta (Canada))

    Instead of going to the trouble of using flour, butter and salt on stove top, I used creme of mushroom soup and sliced mushrooms between the layers of potatoe and thin sliced onion. Poured skim milk or 1% Milk over top just until you can see the liquid peeking through the top. Dot with margerine or butter and bake. I covered mine with foil and cut slits on top so some steam can escape.

    From Karen:
    Thanks Sharynne. I have recently been introduced to this recipe and it is absolutely fantastic each and every time. A real 5 star recipe. Thanks for sharing it, and for reminding me about it.


    by Hank

    For a bit more of a kick, add about 1/4 teaspoon of dry mustard to the mix – delicious.

    yummy! but changed slightly

    I greased the dish with butter and added a little extra to the sauce (a little less than a Tbsp) and when i put some on top. i used 2 cups of 2% evaporated milk and 1/2 cup of skim. i also added 3 cloves of garlic to the sauce before it boiled.

    the second half hour of cooking i turned the oven up to 375F and uncovered the dish 10 min before they came out(could have uncovered them a little earlier though) they were delicious.

    Enthusiastic Endeavour for Potatoes

    by AIMJenova

    I looked up the recipe, and found that it seemed less complicated because the ingredients were few and the method simple…
    But It took quite awhile to execute And I hope the finished product is as good as my effort to put it together! I did add Eggplant and fresh Parsley.


    by Marissa

    This recipe was great! Though I added 2 more tbsp of flour, 1 cup grated cheese and a tbsp of minced garlic to it. Also to speed cooking time I microwaved the sliced potatoes for 10 min prior to layering. I sprinkled dill on top for a flavor burst as well.


    by Shawna
    (British Columbia)

    I have now made this recipe a few times and every time it is the best!! Thank you so much for this recipe….


    by L’shanda

    i just made this and it is very delicious.. thank you so much for ur recipe.. i added the cheddar cheese like u said and sprinkled on top also.. instead of salt and black pepper i used Caribbean dried seasonings – (as i am from the caribbean – the twin isle of trinidad and tobago to be exact) delish! 5 stars.. 🙂

    Good Potatoes

    I have never made scalloped potatoes and this is the first recipe that showed up. It was so easy and tasted great! Im making it again this weekend.

    yummy! 5 year old wanted more!

    Made these today and they were awesome! I added some dill weed and fresh garlic to the recipe and mmmmmmmmmm. My 5 year old girl couldn’t get enough!


    by Jodie
    (Brantford, ON, Canada)

    Very easy to make! I added garlic salt, real bacon bits into the sauce, along with sprinkling grated cheddar cheese on top. This turned out to be the best scalloped potatoes I’ve ever tasted. I’d suggest blanching the potatoes before baking…it significantly reduces cooking time. This was a hit at my family’s reunion party!!!


    by Lindy

    Just like my mom used to make them.

    Scalloped Potato Recipe

    by MARG

    This Scalloped Potato recipe was the best and easiest I have ever prepared and tasted. This is a KEEPER!!

    Thanks for the great recipe.

    by Will
    (Van BC Canada)

    This was the best. I have tried other ways but this was the money. Thank you Will

    Good Scalloped Potatoes

    by Maureen

    This is the first recipe I found that didn’t load up on cheese and was exactly what I was looking for. It turned out perfectly per your directions, thank you. This is now part of my repetoire for sure. The only difference was I sprinkled a little parmesan cheese just before serving. Everyone enjoyed it.

    great taters

    Tried these potatoes and they are great!! Easy and tasty!

    Sour Cream

    It turned out really well and I don’t even like scalloped potatoes, it was a surprise for my husband who loves them. I put a glop of sour cream in the sauce when it was cooking with cheese, then topped the whole thing off with a thick layer of cheese. My husband said that the only thing missing was more salt. I agree with most people though it does need more time to cook, mine cooked for 70 minutes on 350, it wasn’t enough time.

    Garlic adds a nice flavor

    (Kingston, Ontario, Canada)

    I tried this recipe twice. The first time I made it following the instructions and the potatoes were yummy. The second time I added the extra cheese (old cheddar) to the sauce and on the top and added some chopped garlic and wow…..verrrrry yummy.
    Even the kids liked them!

    Thanks for sharing this recipe; I will make it as part of our regular family meals from now on 🙂

    was looking for this

    by arleen
    (ns, canada)

    I also used to make my scalloped potatoes by sprinkling flour between the layers. sometimes it worked most times it didn’t. then i found a recipe similar to this one, and it worked great each time. but i lost it. i came on to find a recipe that made the sauce first (aka roux). i do same with my mac and cheese and it’s always delish. i have one tip, i don’t know if was mentioned or not, but if you slice the potatoes with the food processor, they’ll be thinner and more uniform, just watch the time to cook on them. 🙂

    ty for posting the recipe i needed for my pork chop dinner tonight!

    cheesy scalloped potoes

    by Terry
    (Welland Ontario Can.)

    this recipe i am going to try for sure!

    here is how i make my scalloped potatoes..

    peel potatoeswhen they are new potatoes, i don’t peel them
    slice the potatoes and a few onions and ham flakes and put them layer by layer in pan.

    make ahead of time three cans of campbell cream of chicken soup and a little milk, boil on stove and then add two packages of kraft dinner cheese packs.
    stir thoroughly….yummy soooo cheesy!

    pour the hot liquid over the potatoes and onions and bake at 325 in the oven..about an hour and a half.
    in the meantime if you like, you can cook the kraft macaroni and make your favourite macaroni salad!


    by Ally

    I made these for Thanksgiving dinner this year and they were a hit! Absolutely wonderful recipe that I’m sure to use again.

    Making scalloped potatoes ahead

    I’m going to make these scalloped potatoes for Xmas dinner. I’ve tried a recipe almost like this one. Has anyone ever tried to make them the day before, cook them, and reheat them before dinner? Just trying to save precious time Christmas Day. Thanks.

    Some Additions to an old Favorite

    add ham, or bacon, celery, dash of garlic, and a can of mushroom soup too. Delicious~

    Great Scalloped Potatoes

    by Susan

    It was the very first time that I made scalloped potatoes…And your recipe is AMAZING!!!!!!!!!!! Thank you so much!

    thanks for the recipe

    by Leigh

    this was really yummy thanks for sharing the recipe! they turned out great

    Rate it a 5

    by Mike

    First time I ever made scallop potaters, smashing success
    Thanks, Mike

    Best Scalloped Potatoes

    by Jemener

    ABSOLUTELY LOVED IT!!! followed directions perfectly.. and the scallop turned out amazing!! very impressed! and very easy to make!!! thanks for sharing!!!!!

  9. These comments have been transferred from the older version of our site:

    Scalloped potatoes

    by curt
    (Cambridge, Ontario, Canada)

    I have followed the directions you gave me on the net but after baking for 70 minutes, the potatoes are still not done. i’m putting it back in on 350 for another half hour and hoping that will be enough. This is to be a surprize for my wife and I’m hoping she will be surprized when she gets home.

    Apr 24, 2011
    Rating 5 Stars
    THANK YOU! 🙂
    by: J’sMom

    Made this exactly as the recipe called….. I did change the temp to 375….. 50 minutes….perfect scalloped potatoes. 🙂 Great recipe, Thanks for sharing. 🙂


    Mar 13, 2011
    Rating 5 Stars
    Scalloped Potates
    by: Captian Danger

    Great recipe.
    I needed to double the amount of milk to get enough sauce to cover.
    Also added cheese on the layers.
    turned out great , the wife was impressed 🙂

    Unidrv’s Success with Scalloped Potatoes

    I am a 52 year old male, from the “old school”, but surprisingly, I do cook now and then. Today I decided to try a large dinner ham (brown sugar-honey, and Jack Daniels BBQ sauce blend of glaze. With it I tried your scallop potatoes recipe. Oh, tres BON!!! Excellent taters. I’ll keep this recipe, and dazzle the little lady with it again, soon!

    Thanks so much, and to Jes….you need to do the butter flour salt and pepper thing exactly as directed ( it sort of makes a rue?? I think that’s what they call it…) then add the milk slowly, it won’t curdle that way, bring to a boil, and it will have thickened by the time it is added to the layers of potatoes and onion. Had Roasted pears au caramel w/cashews atop!!! What a seller! Thanks again!!



    First Time !

    my first time making scalloped potatoes, so glad I used this recipe. I added cheese to the sauce & sprinkled it on top. super good !!

    Sep 05, 2012
    Rating 5 Star
    Scalloped Patatoes,
    by: marja

    also to spruce it up a bit,add 1 can of corn.

    Made it, Loved it!

    I made scalloped potatoes for the first time ever, using your recipe and it turned out great! Simple, easy to make, few ingredients – teenaged kids loved it! I had some grated cheese leftover so sprinkled over half of the dish before baking and the kids liked that even more! Thanks for your wonderful recipe!

    Made it, ate it, Loved it.

    by Brenda
    (Manitoba, Canada)

    quick and easy and tastes great, thank you so much for taking the time to add your recipe.

    From Karen: Thanks Brenda! Good to know.

    Quicker cooking time

    by Linda Russo
    (Hamilton, Ontario, Canada)

    I always boil my sliced potatoes and onions together for about 5 minutes. I only leave it in the oven at 400 for 35 minutes. All the rest of this recipe is the same as mine. My childen and grandchildren all love it, a nice change from mashed potatoes.


    Good Potatoes

    I have never made scalloped potatoes and this is the first recipe that showed up. It was so easy and tasted great! Im making it again this weekend.

    needs more time
    This turned our really well, however more time (almost half hour) was needed to get the potatoes soften to my liking.

    Worst Ever!

    by Jes from Canada.

    I did exactly what this recipe said and was extremely disappointed when the milk curdled and it was basically potatoes with water and curdled milk. Absolutely terrible.


    Milk and WATER?!?!

    by: Mike

    There is no water to add in this recipe, how did you end up with water in it?
    A rue is a mixture of cooked butter and flour, the base for many many sauces, it is the thickener of it. And the reason for adding the milk 1/2 cup at a time is to allow it to thicken and not end up with clumps. I just made this recipe, but since I have celiac disease, I used cornstarch instead of flour, but did not start with a rue. It still turned out AMAZING


    Curdled milk?

    by: Jason

    There’s nothing in this recipe, ingredients or procedure, that can “curdle” milk – unless it started that way! Perhaps it was clumped up flour (not milk) that looked like lumps. That will happen if one dumps in lots of cold fluid and just hopes the flour will dissolve. Adding a little at a time, stirring constantly, should work perfectly.

    This recipe totally rocks, I’m making it again tonight!

    Curdled Milk

    by: Karen In Wisconsin

    When you put milk in a sauce pan and heat, you must stir it constantly or it will burn. That’s the way milk is. Also, did you leave out the flour? Flour is the thickening agent.


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