Easy Scalloped Potatoes with Cheddar Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/24/19
creamy scalloped potatoes with chives

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 38 mins
Total: 48 mins
Servings: 6 servings
Nutrition Facts (per serving)
477 Calories
25g Fat
47g Carbs
18g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 477
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 69%
Cholesterol 66mg 22%
Sodium 611mg 27%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 15%
Protein 18g
Calcium 493mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this scalloped potato recipe, the potatoes are slightly cooked for faster baking. The creamy cheese sauce takes just a few minutes to prepare and can be made with or without the chives. Use parsley in the sauce if you prefer or saute 3 to 4 tablespoons of sliced green onions in the butter before you add the garlic and flour.

You could make the potatoes with cheddar cheese, a cheddar jack blend or a blend of cheddar and American cheese. See the tips and variations for more add-in ideas and substitutions.

Serve these easy scalloped potatoes with pork chops, roast beef, or just about any meat or chicken dish.

Ingredients

  • 1 1/2 to 2 pounds potatoes (peeled and cut into 1/4-inch slices)
  • 3 tablespoons butter
  • 1 clove garlic (minced)
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 1 to 2 tablespoons fresh snipped fresh chives, optional
  • salt and pepper, to taste

Steps to Make It

  1. Heat oven to 350 F. 

  2. Lightly butter a 2-quart baking dish.

  3. In a medium saucepan, cover potatoes with water. Bring to a boil; cover, reduce heat to medium low, and continue boiling for 5 minutes. Transfer the potatoes to a colander to drain.

  4. In the same saucepan, heat the butter over medium heat. Add garlic and let cook for about 30 seconds. Add the flour and stir until smooth and well blended. Cook, stirring, for 2 minutes to cook the flour.

  5. Gradually stir in the milk and continue cooking, stirring, until thickened. Stir in cheese, chives (or use parsley), and salt and pepper, to taste.  

  6. Arrange potatoes in the buttered baking dish. Gently stir in the cheese sauce. Bake for 20 to 30 minutes, until hot and bubbly.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips and Variations

  • Add about 1 cup of diced ham to the sauce.
  • Sprinkle extra shredded cheese over the top of the potatoes just before they're done baking. Bake until the topping has melted or increase the oven to broil to brown the cheese topping.
  • For au gratin potatoes, toss 1 cup of soft bread crumbs with 2 tablespoons of melted butter. Sprinkle over the potatoes before they go into the oven.
  • Saute 1/2 cup of chopped onion and 1/4 cup of diced green bell pepper in the butter. Add the garlic and cook for about 30 seconds. Add the flour and continue with the recipe.
  • Use half Gruyere cheese with the cheddar in the recipe or use American cheese with the cheddar.
  • For a thicker sauce, use 4 tablespoons of butter and 4 tablespoons of flour.