Name: Homemade Scalloped Potatoes Recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 6 russet potatoes (thinly sliced, about 4 cups); 3 Tablespoons butter; 3 Tablespoons flour; 1½ cups milk; 1 teaspoon salt; dash of cayenne pepper; 1½ cups grated sharp cheddar cheese (divided); paprika

We love these homemade scalloped potatoes. You could say our love for potatoes runs in our Idaho genes!

A pan of Homemade Scalloped Potatoes with a wooden spoon

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 Donnelly).

Idaho is obviously famous for it’s potatoes. Yeah, you can buy potatoes at the store and they are good, but you haven’t 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!

Side view of a pan of Homemade Scalloped Potatoes with a scoop taken out with a wooden spoon

Ingredients needed for Homemade Scalloped Potatoes:

Russet Potatoes
Butter
Flour
Milk
Salt
Cayenne Pepper
Shredded Sharp Cheddar Cheese
Paprika

How to make Homemade Scalloped Potatoes:

Top view of a pan of Homemade Scalloped Potatoes

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.

A plate with a serving of Homemade Scalloped Potatoes and Ham

You can try our delicious Slow Cooker Scalloped Potatoes HERE!

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What to serve with Homemade Scalloped Potatoes:

Serves: 6 servings

Homemade Scalloped Potatoes Recipe

5 from 1 vote

I love boxed scalloped potatoes, but this takes scalloped potatoes to a whole new level. Plus, they have simple ingredients and come together quickly and easily.

Prep Time 25

Cook Time 1

Total Time 1 25

Print Pin

Ingredients

6 russet potatoes thinly sliced, about 4 cups
3 Tablespoons butter
3 Tablespoons flour
1½ cups milk
1 teaspoon salt
dash of cayenne pepper
1½ cups grated sharp cheddar cheese divided
paprika

Instructions

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.

Notes

Try to slice your potatoes thinly so they cook evenly.

Nutrition

Calories: 383 kcal · Carbohydrates: 45 g · Protein: 14 g · Fat: 17 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 51 mg · Sodium: 650 mg · Potassium: 1002 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 559 IU · Vitamin C: 12 mg · Calcium: 303 mg · Iron: 2 mg

Equipment

Saucepan
Whisk
9×9-inch baking pan

Recipe Details

Course: Side Dish

Cuisine: American

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Questions & Reviews

Amy says:

I moved from Boise, ID 4 years ago. I love Idaho and want to move back so bad. I've been to Donnelly several times.

Ra says:

Do these freeze well?

Patricia says:

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.

Kristina says:

Um, yum?! Those look amazing!

Suzanne says:

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.

Cyd says:

We have never froze them. But it should work. The potatoes may go a little dark when frozen. To be honest, we eat them as fast as we make them! :)

Carli says:

Idaho Falls here! Well, was raised there. Now I'm a Montana girl enjoying all the wonderful beef!

A says:

I agree with Patricia. Real scalloped potatoes don't have cheese in them. Not that they're not good with cheese but that's never been part of it.

Lois says:

How could this be modified to use in Crock Pot or Slow Cooker?

Cyd says:

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:

Adriana says:

Thank you!! I tend to burn water

KK says:

Silly question - do you boil the potatoes before slicing and cooking them in the sauce?

Cyd says:

You do not boil the potatoes first. Just slice them thinly and they will be cooking in the oven for an hour.

MOEY says:

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!

MOEY says:

Forgot to say i added one teaspoon of dry mustard also.

Rosie says:

You have a winner here! It's perfect! Everyone always raves about this dish! It is now my go to Recipe. Thank you so much for sharing!

Lori says:

I think you have it backwards. Au Gratin are with a white sauce and scalloped (hence the name) is "scalloped" with cheese. At least, that's the way my family always did it.

Lee says:

Made this recipe tonight, but with about half the cheese. I could tell that my potato measurement was off a bit and added just a bit of milk after doing all the layering, because I could remember somewhere in the back of my mind that you couldn't go wrong with some liquid showing when it went in the oven. It was just like grandma used to make. Simple, flavorful, traditional, DELICIOUS. Thanks for taking me back to my childhood.

Dotty says:

It looks great but was hoping for a instant pot recipe. How could I make Escalloped potatoes in a instant pot Thanks

Momma Cyd says:

Here is a youtube video we produced on How to Convert any Recipe to the Instant Pot. (including our Scalloped Potatoes!) https://youtu.be/8DKWGgsKY9s

Beverly says:

Would a 9x13 pan be large enough if I need to double the recipe?

Rehoboth says:

Excellent post Thanks

Momma Cyd says:

You will want your biggest and deepest 9 x 13 inch pan if you double this. You don't want it to flow over into your oven.

Join The Discussion

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Amy says:

I moved from Boise, ID 4 years ago. I love Idaho and want to move back so bad. I've been to Donnelly several times.
Ra says:

Do these freeze well?
Patricia says:

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.
Kristina says:

Um, yum?! Those look amazing!
Suzanne says:

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.
Cyd says:

We have never froze them. But it should work. The potatoes may go a little dark when frozen. To be honest, we eat them as fast as we make them! :)
Carli says:

Idaho Falls here! Well, was raised there. Now I'm a Montana girl enjoying all the wonderful beef!
A says:

I agree with Patricia. Real scalloped potatoes don't have cheese in them. Not that they're not good with cheese but that's never been part of it.
Lois says:

How could this be modified to use in Crock Pot or Slow Cooker?
Cyd says:

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:
Adriana says:

Thank you!! I tend to burn water
KK says:

Silly question - do you boil the potatoes before slicing and cooking them in the sauce?
Cyd says:

You do not boil the potatoes first. Just slice them thinly and they will be cooking in the oven for an hour.
MOEY says:

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!
MOEY says:

Forgot to say i added one teaspoon of dry mustard also.
Rosie says:

You have a winner here! It's perfect! Everyone always raves about this dish! It is now my go to Recipe. Thank you so much for sharing!
Lori says:

I think you have it backwards. Au Gratin are with a white sauce and scalloped (hence the name) is "scalloped" with cheese. At least, that's the way my family always did it.
Lee says:

Made this recipe tonight, but with about half the cheese. I could tell that my potato measurement was off a bit and added just a bit of milk after doing all the layering, because I could remember somewhere in the back of my mind that you couldn't go wrong with some liquid showing when it went in the oven. It was just like grandma used to make. Simple, flavorful, traditional, DELICIOUS. Thanks for taking me back to my childhood.
Dotty says:

It looks great but was hoping for a instant pot recipe. How could I make Escalloped potatoes in a instant pot Thanks
Momma Cyd says:

Here is a youtube video we produced on How to Convert any Recipe to the Instant Pot. (including our Scalloped Potatoes!) https://youtu.be/8DKWGgsKY9s
Beverly says:

Would a 9x13 pan be large enough if I need to double the recipe?
Rehoboth says:

Excellent post Thanks
Momma Cyd says:

You will want your biggest and deepest 9 x 13 inch pan if you double this. You don't want it to flow over into your oven.

Homemade Scalloped Potatoes Recipe

Ingredients needed for Homemade Scalloped Potatoes:

How to make Homemade Scalloped Potatoes:

Want More Easy Dinner Ideas?

What to serve with Homemade Scalloped Potatoes: