Homemade Scalloped Potatoes Recipe

homemade scalloped potatoes

Have you ever been to Idaho?
Our dad was born and partly raised in Idaho. We still have a lot of family up there (my husband’s family is also from Idaho) and head up there about once a year (we have family reunions in the “big” cities of Mud Lake- it’s really a city! And it’s really a big muddy lake!- and Donnelly).

Idaho is obviously famous for it’s potatoes. Yeah, you can buy potatoes at the store and they are good, but you have had potatoes until you have tried a fresh-from-the-farm Idaho potato. Oh my goodness- they are divine!

We had a TON of potatoes and I was trying to prepare them in as many ways as possible; this family recipe quickly became our favorite. I love boxed scalloped potatoes (I know that some might find that gross), but this takes scalloped potatoes to a whole new level. Plus, they have simple ingredients and come together quickly and easily.

If you have a potato lover, I promise they will love this recipe!

Homemade Scalloped Potatoes
Ingredients:
4-6 Russet potatoes, thinly sliced (about 4 cups)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
dash of cayenne pepper
1 1/2 cup grated sharp cheddar cheese, divided
paprika

Directions:
Preheat oven to 350 degrees. In a small sauce pan, melt butter over low heat. Mix in the flour and stir until incorporated. Add the milk and stir well with a whisk. Add salt and cayenne pepper for flavor. Continue to cook sauce on low heat until it boils, stirring occasionally with a whisk.
Remove pan from heat and add 1 cup of cheese. Stir well until all the cheese is melted and the sauce is smooth.
Spread half of the thinly sliced potatoes in an 9×9″ baking pan that has been sprayed with non-stick cooking spray. Pour half of the cheese sauce over the potatoes. Repeat with the rest of the potatoes and cheese sauce and top with the remaining grated cheese. Sprinkle paprika on top and bake uncovered for 1 hour.
Makes 6 servings.

Looking for more potato recipes?
Loaded Baked Potato Skins
Baked Tater Wedges and Fry Sauce
Slow Cooker Scalloped Potatoes
Slow Cooker Bacon and Cheese Potatoes

Camille Sig

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17 Responses to “Homemade Scalloped Potatoes Recipe”

  1. Patricia
    This recipe looks delicious and I'll definitely give it a try but, it's actually a recipe for Au Gratin Potatoes and not Scalloped Potatoes. The difference is au gratin potatoes have a white sauce and cheese but scalloped potatoes are only in a white sauce (never with cheese). Either way, they look yummy! Thanks for the recipe.
  2. Suzanne
    I'm an eastern Idaho-raised girl whose grandfather was a potato farmer. I LOVE visiting at harvest time and the smell of the dirt and the potatoes. You're right, there is nothing better than a freshly dug, then baked potato! We often would even make a fire pit near the potato field and bake them and tailgate a potato bar. SO good. I'm going to give this recipe a try.
    • Hi Lois, we have never done this in a slow cooker. So we're not sure how it will actually turn out. Prepare it how you would for the oven, but place in the slow cooker. As far as how long to cook it in the slow cooker, on average the LOW setting on a slow cooker is around 180 degrees. HIGH setting is around 250 degrees. These temps could also vary by 40 degrees either way depending on the slow cooker. So maybe cook it for a few hours, check often so it doesn't burn. Keep us posted and let us know how it all turns out! :) We also have a slow cooker Scalloped Potato Recipe on our blog:
  3. Your recipe can also be used for the best mac n cheese i have ever tasted.I just added a little bit of minced garlic with the juice (from a jar)and extra cayenne pepper .I also doubled the recipe for an 11X8 pan and used about 2 and 1/2 cups dried noodles . Boiled noodles for 6 mins .mixed in sauce and baked for 30 min. Awsome!

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