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Easy Scalloped Potatoes

Easy Scalloped Potatoes

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
sal

sal

This scalloped potato and cheese dish is always a winner!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 72.6g
  • 23%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  2. Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
  3. Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Breannetm
548

Breannetm

2/15/2005

Here's a tip for those of you who found the potatoes were undercooked: after slicing potatoes, throw them into a pot of boiling water for 5 or 10 minutes, just to get them a bit tender, then rinse in cold water before continuing with the recipe.

LINGCB
226

LINGCB

1/4/2005

This was the first time I made scalloped potatoes. I followed the recipe, and it turned out great! The potatoes were tender after 1 hour of cooking. I did mix the milk and flour first before pouring over potatoes. For those who found the potato not done after recipe cooking time, I suspect the reason was the potatoes. Someone told me there are many different kinds of potatoes, and they all require different cooking time. All I use is russet potatoes.

AMANDA FAIR
147

AMANDA FAIR

8/13/2003

The first time I made this it did not turn out at all. This time I halved the recipe, put it in a shallow casserole dish (so the milk wouldn't sit on the bottom) and covered it with a lid. After the cheese had melted thoroughly, I stirred it, flattened it out and increased the temperature to 425F. After 30 minutes I removed the lid and baked for another 10 minutes to brown and thicken the sauce a bit. That worked out great.

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