Scalloped Potatoes With White Sauce

Creamy scalloped potatoes in a casserole dish
Diana Rattray
  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Yield: 1 Casserole (6 to 8 servings)
Nutritional Guidelines (per serving)
229 Calories
9g Fat
31g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Casserole (6 to 8 servings)
Amount per serving
Calories 229
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 24%
Cholesterol 21mg 7%
Sodium 735mg 32%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 11%
Protein 6g
Calcium 142mg 11%
*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.)

These scalloped potatoes are baked with a basic seasoned white sauce. The potatoes are gently simmered in the sauce before the casserole is baked. 

Scalloped potatoes are very versatile. The casserole lends itself to many possible add-ins. Chives or green onions tops add some color to the casserole​ or saute onions in the butter before you add the flour. And the scalloped potatoes make a hearty main dish with the addition of cheese and diced ham or bacon.

Consider the variations for some preparation tips, substitution suggestions, and ideas for add-ins.


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 to 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups milk
  • 6 cups potatoes (thinly sliced)

Steps to Make It

  1. Heat the oven to 375 F.

  2. Butter a 2 1/2-quart baking dish.

  3. In a large saucepan over medium-low heat, melt the butter. When the butter is hot, stir in flour. Cook, stirring, for 2 minutes. Stir the milk, salt, and freshly ground black pepper into the sauce. Continue cooking and stirring until the sauce is thick and bubbly. Taste and adjust the salt, to taste.

  4. Add the sliced potatoes to the sauce. Cover and simmer over low heat for 8 minutes. Do not boil.

  5. Transfer the potatoes and sauce the prepared baking dish. Bake, uncovered, in the preheated oven for about 45 minutes, or until the potatoes are tender.


  • Use a mandoline or food processor fitted with a slicing disc to make uniform thin slices of potatoes.
  • Some varieties of potatoes are better than others in scalloped potatoes. For the best texture, use Yukon gold, round white or red potatoes, or long whites.

Recipe Variations

  • Add 1 extra tablespoon of butter to the saucepan; saute 1/2 cup of chopped onions in the butter until translucent. Add the flour and continue with the recipe.
  • Add 1/2 cup of sliced green onions to the sauce along with the sliced potatoes.
  • Add 1 cup of shredded cheddar cheese to the sauce; add the potatoes and continue with the recipe.
  • Sprinkle about 1/2 cup of shredded cheddar cheese over the top of the casserole about 10 minutes before it's done. 
  • To make this a main dish, add about 1 cup of diced ham to the sauce and top the casserole with some shredded cheese about 10 minutes before the casserole is done.
  • Cut a large clove of garlic in half. Rub the baking dish with the cut sides of the garlic to give the scalloped potatoes subtle garlic flavor. Butter the baking dish as directed.