Name: Old Fashioned Scalloped Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 large potatoes, thinly sliced; 1 medium onion, finely chopped; 2 cups milk; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1 cup shredded cheddar cheese (optional)

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I love making this old fashioned scalloped potatoes recipe when I want something warm, creamy, and comforting. It brings together thinly sliced potatoes baked in a rich, creamy sauce until perfectly tender and golden on top. It reminds me of classic home cooking that never goes out of style.

Why You’ll Love This Recipe

I enjoy this recipe because it uses simple ingredients that I usually already have at home. The texture turns out incredibly creamy, and the flavor is rich without being complicated. I also like how it pairs well with almost any main dish, from roasted chicken to grilled meats. It’s one of those dishes that feels both cozy and satisfying every time I make it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large potatoes, thinly sliced
1 medium onion, finely chopped
2 cups milk
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup shredded cheddar cheese (optional but I like adding it)

directions

I start by preheating the oven to 180°C (350°F) and lightly greasing a baking dish. Then I layer half of the sliced potatoes in the dish, followed by some chopped onion.

In a saucepan, I melt the butter over medium heat, then stir in the flour to form a smooth paste. I slowly add the milk while stirring constantly to avoid lumps, letting the sauce thicken. I season it with salt, pepper, and paprika.

I pour half of the sauce over the potatoes, then repeat the layers with the remaining potatoes and sauce. If I’m using cheese, I sprinkle it on top.

I cover the dish with foil and bake for about 45 minutes. Then I remove the foil and bake for another 25–30 minutes until the top is golden and the potatoes are tender. I let it rest for a few minutes before serving.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time takes around 20 minutes, and cooking time is about 1 hour and 15 minutes, making the total time roughly 1 hour and 35 minutes.

Variations

Another variation I like is using a mix of cheeses like mozzarella and cheddar. If I want a richer taste, I replace part of the milk with cream. I also occasionally add garlic or herbs like thyme for a deeper flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I prefer using the oven at a low temperature to keep the texture creamy. If I’m in a hurry, I use the microwave, but I cover it to prevent it from drying out.

FAQs

Can I make scalloped potatoes ahead of time?

I often prepare it ahead and refrigerate it before baking. When I’m ready, I bake it as usual, adding a few extra minutes if it’s cold from the fridge.

What type of potatoes work best?

I usually use starchy or all-purpose potatoes like russet or Yukon gold because they become tender and creamy.

Can I make this without cheese?

Yes, I often make it without cheese, and it still turns out rich and delicious thanks to the creamy sauce.

Why are my potatoes still hard?

I make sure to slice them thinly and bake long enough. If they’re thick, they take much longer to cook.

Can I freeze scalloped potatoes?

I can freeze them, but I notice the texture changes slightly. I prefer eating them fresh or refrigerated for the best result.

Conclusion

I find this old fashioned scalloped potatoes recipe to be a timeless classic that always delivers comfort and flavor. It’s simple, reliable, and perfect for both everyday meals and special occasions. Once I make it, it quickly becomes a favorite at the table.