Scalloped Potatoes


Have I mentioned that I love cheese? I do. My dearest friend hates cheese. It’s a miracle that our friendship has been able to survive this horrible personality trait that he possesses. So if I can make something that combines potatoes AND cheese – it’s basically perfection. Scalloped Potatoes to the rescue!

Sure, you can get these in a box and cook them in 20 minutes – but THESE are just so much more than that.

As an aside, the cheese sauce I make for this is one that I use for a lot of different things – casseroles, mac and cheese, etc. This recipe can be jazzed up with ham for a main dish, or you can add onions to add to the deliciousness.



This is my secret sprinkle of parmesan.


Scalloped Potatoes
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  1. 4 tbsp Butter
  2. 1/2 c. flour
  3. 2 cups milk
  4. 1 cup cheddar cheese + 1/4 c. for topping
  5. Salt and Pepper
  6. 4 large potatoes, sliced
  7. Breadcrumbs
  1. Layer the bottom of an 13x9 casserole dish with a layer of potatoes, slightly overlapping.
  2. Melt butter in a saucepan and add the flour, cooking until slightly brown and thick.
  3. Whisk in milk, 1/4 cup at a time, until smooth.
  4. Add cheese and stir. Salt and Pepper to taste.
  5. Pour 1/2 the cheese sauce over the layer of potatoes.
  6. Add a second layer of potatoes, overlapping slightly.
  7. Pour the remainder of the cheese sauce over the potatoes.
  8. Top with remaining cheddar cheese and sprinkle lightly with breadcrumbs until covered.
  9. Bake in a 375 degree oven until golden and bubbly, approximately 25-35 minutes.

2 thoughts on “Scalloped Potatoes

  1. This looks so good right now…why am I craving creamy, cheesy potatoes at 8:30 in the morning? I guess because it just looks so tasty! Thank you so much for linking up at Snickerdoodle Sunday…I hope you’ll come back later this week with your latest makes & bakes!

    Sarah (Sadie Seasongoods)

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