Ingredients for Scalloped Potatoes<\/h2>\n
Heat your oven to 350\u00b0F. While it\u2019s coming to temperature, melt the butter in a small saucepan. Combine the flour, salt and pepper, and stir the flour mixture into the butter to make a smooth, lump-free roux. Gradually whisk in the cold milk. Bring the sauce to a boil and stir until it thickens, about two minutes. Remove the saucepan from the heat and stir in the cheese until it\u2019s melted.<\/p>\n Spray or grease an 8-inch square baking dish. Arrange half of the potatoes evenly in the bottom of the dish, then layer it with half of the onions and half of the cheese sauce. Repeat the same layers to fill the baking dish.<\/p>\n Bake the potatoes covered for 50 minutes. Remove the cover and bake until the sauce is bubbly and the potatoes are tender, about 10 to 15 minutes longer.<\/p>\n Your leftover scalloped potatoes can be refrigerated right in their baking dish, with a lid or a sheet of foil to cover them and protect them from drying out. Alternatively, you could transfer your leftovers to a food-safe storage container with a tight-fitting lid.<\/p>\n You bet! Just pop the finished potatoes into your fridge when you\u2019re done. The flavors will only improve after sitting overnight. You can reheat the entire dish at once, or you divide it into serving-sized portions and package them for later meals. You can even do funky things like cut the potatoes into shapes for an attractive presentation or fry or bake them to create a crisp shell.<\/p>\n They\u2019ll last up to five days in the refrigerator as long as you\u2019ve taken care to get them into the fridge as soon as possible after cooking.<\/p>\n Scalloped potatoes freeze and reheat well. You can freeze them right in a freezer-to-oven baking dish to make reheating easy. Alternatively, you can cut the scalloped potatoes into meal-sized portions and pack them into freezer-safe containers with tight-fitting lids. On weeknights, just pull one or two portions from your freezer and reheat them in your microwave.<\/p>\n Russet potatoes are usually the go-to, partly because they\u2019ll become meltingly tender as they bake, and their natural starch helps thicken the sauce. There are many other types of potatoes<\/a> to choose from, and you can make most of them work. Yukon Golds are a solid choice, holding their shape better than russets and still contributing some starch. Waxy potato types, like fingerlings and red potatoes, are less ideal, but they can still work (and some cooks prefer them because they hold their shape so well). They don\u2019t thicken the sauce, so you may need to use slightly more flour if you go this route.<\/p>\n Well, practicing your knife skills is one answer, but it does take time. A food processor with a good slicing disc will do the job, but there are limitations to size. Your best bet is a hand-operated mandoline slicer, which gives your potatoes a uniform thickness once you get used to it. We\u2019ve recently reviewed several of the best mandolines<\/a> if you don\u2019t already own one but would like to. Cut-proof gloves are an inexpensive way to soothe your nerves.<\/p>\n No, that just comes down to personal preference. Taking them off makes for a neater, more professional appearance, but leaving them on saves work and adds additional nutrients and fiber.<\/p>\n Browning happens when enzymes in the newly sliced potato make contact with oxygen in the air. Dropping the potatoes into cold water until you\u2019re ready to assemble the dish slows that process, so you don\u2019t have to worry about it. If you\u2019re using a mandoline slicer, many of them can be mounted right over a bowl of cold water so your slices drop in directly. Drain the potatoes well before you use them, and blot them dry with a paper towel or clean kitchen towel, otherwise the excess water will thin your sauce.<\/p>\n","protected":false},"excerpt":{"rendered":" This rich, cheesy take on scalloped potatoes is deceptively simple to make. It comes together in just 25 minutes and then you have an hour to relax (or make the rest of the meal) while it bakes.<\/p>\n","protected":false},"author":8014,"featured_media":2084143,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304162,305883,304358,304328,304998,305487,304390,304343,303966,304988,304368,303887,306848,304128,304268,307739,324623,307750,305918,304388,304313,304150,303883,304117,305933,307614,305031,304403],"categories-v2":[309439,311532,308988,308984,308481,308945,310796,308761,308993,308495,308935,308745,308478,309603,340685,259483,311599,310706,309177,310715,311606,308752,308313,309434,308476,308705,311631,310591,308975,308812],"coauthors":[343387],"recommended_recipes":[{"post_title":"Fast Scalloped Potatoes","post_link":"\/recipes\/fast-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/08\/Fast-Scalloped-Potatoes_EXPS_FT24_16147_JR_0808_1.jpg"},{"post_title":"Ultimate Scalloped Potatoes","post_link":"\/recipes\/ultimate-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2025\/01\/Ultimate-Scalloped-Potatoes_EXPS_TOHD24_18696_EricKleinberg_6.jpg"},{"post_title":"Scalloped Taters","post_link":"\/recipes\/scalloped-taters\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps25310_SCM153676C01_27_5b.jpg"},{"post_title":"Scalloped Potatoes and Sausage","post_link":"\/recipes\/au-gratin-sausage-skillet\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_10398_SarahTramonte_4.jpg"},{"post_title":"Broccoli Scalloped Potatoes","post_link":"\/recipes\/broccoli-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Broccoli-Scalloped-Potatoes_exps29591_SD142780B08_15_3bC_RMS..jpg"},{"post_title":"Skillet Scalloped Potatoes","post_link":"\/recipes\/skillet-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps177389_SD143205B01_28_5bC_RMS-2.jpg"},{"post_title":"Slow-Cooker Scalloped Potatoes","post_link":"\/recipes\/saucy-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Saucy-Scalloped-Potatoes_EXPS_HSCB17_8565_B07_26_3b-2.jpg"},{"post_title":"Scalloped Sweet Potatoes","post_link":"\/recipes\/scalloped-sweet-potatoes\/","post_image":"\/wp-content\/uploads\/2025\/03\/Scalloped-Sweet-Potatoes_EXPS_TOHcom25_278555_MD_P2_02_13_8b.jpg"},{"post_title":"White Cheddar Scalloped Potatoes","post_link":"\/recipes\/white-cheddar-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/White-Cheddar-Scalloped-Potatoes_exps29599_TH143191D11__13_9bC_RMS.jpg"},{"post_title":"Scalloped Potatoes au Gratin","post_link":"\/recipes\/scalloped-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39866_REM1193486C10_29_4b.jpg"},{"post_title":"Microwave Scalloped Potatoes","post_link":"\/recipes\/microwave-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"9 Genius Ways to Make Better Scalloped Potatoes","post_link":"\/collection\/scalloped-potato-tips\/","post_image":"\/wp-content\/uploads\/2018\/05\/Never-Fail-Scalloped-Potatoes_EXPS_SDFM18_36985_D10_03_2b.jpg"},{"post_title":"Cheese Scalloped Potatoes","post_link":"\/recipes\/cheese-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40295_CFT1437883D61A.jpg"},{"post_title":"Red Scalloped Potatoes","post_link":"\/recipes\/red-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Make-Ahead Scalloped Potatoes","post_link":"\/recipes\/make-ahead-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Scallop Potato","post_link":"\/recipes\/scallop-potato\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7394_RX1811C47D.jpg"},{"post_title":"Baked Scalloped Potatoes","post_link":"\/recipes\/baked-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16127_RX10202C52A.jpg"},{"post_title":"Creamy Scalloped Potatoes","post_link":"\/recipes\/creamy-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2814_TH0715C16B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Never-Fail-Scalloped-Potatoes_EXPS_SDFM18_36985_D10_03_2b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/never-fail-scalloped-potatoes\/","name":"Never-Fail Scalloped Potatoes","datePublished":"2018-01-01","dateModified":"2024-11-27","prepTime":"PT25M","cookTime":"PT60M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_36985_MelissaPatterson_6.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"This rich, cheesy take on scalloped potatoes is deceptively simple to make. It comes together in just 25 minutes and then you have an hour to relax (or make the rest of the meal) while it bakes.","recipeIngredient":["2 tablespoons butter","3 tablespoons all-purpose flour","1 teaspoon salt","1\/4 teaspoon pepper","1-1\/2 cups fat-free milk","1\/2 cup shredded reduced-fat cheddar cheese","2 pounds potatoes, peeled and thinly sliced (about 4 cups)","1 cup thinly sliced onions, divided"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the sauce","text":"Heat your oven to 350\u00b0F. While it\u2019s coming to temperature, melt the butter in a small saucepan. Combine the flour, salt and pepper, and stir the flour mixture into the butter to make a smooth, lump-free roux. Gradually whisk in the cold milk. Bring the sauce to a boil and stir until it thickens, about two minutes. Remove the saucepan from the heat and stir in the cheese until it\u2019s melted.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Scalloped-Potatoes_TOHD24_36985_MelissaPatterson_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the dish","text":"Spray or grease an 8-inch square baking dish. Arrange half of the potatoes evenly in the bottom of the dish, then layer it with half of the onions and half of the cheese sauce. Repeat the same layers to fill the baking dish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Scalloped-Potatoes_TOHD24_36985_MelissaPatterson_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the scalloped potatoes","text":"Bake the potatoes covered for 50 minutes. Remove the cover and bake until the sauce is bubbly and the potatoes are tender, about 10 to 15 minutes longer.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Scalloped-Potatoes_TOHD24_36985_MelissaPatterson_6.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 215 calories","fatContent":"6g fat (4g saturated fat)","cholesterolContent":"18mg cholesterol","sodiumContent":"523mg sodium","carbohydrateContent":"32g carbohydrate (5g sugars","fiberContent":"3g fiber)","proteinContent":"8g protein. Diabetic Exchanges<\/b>: <\/B>2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.489051,"reviewCount":137,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Never Fail Scalloped Potatoes","description":"Check out this video for how to make Never Fail Scalloped Potatoes","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/GVNoKSVB\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/GVNoKSVB-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"teryn69"},"reviewBody":" I've made this recipe for years! Good basic recipe that needs tweaking! I caramelize a couple of onions, add a few fresh minced cloves of garlic to the pan with the carmelized onions to cook for 30 seconds for added flavor. The first time I made it, I was at my parents for Christmas Eve. I had brought almost everything, except a few things. Thinking my mom would have milk, I didn't bring any. My dad had switched to soy milk! It added such creaminess! I've used skim milk, because that's what we have, I've bought whole, but that soy, it was the best! Using aged sharp cheddar and gruyere are my favorites! I use Idaho potatoes and my mandolin, slicing the potatoes when I'm ready to put the dish together. I've never greased the dish, I've always found the cheese has just enough oil to come off quite well. I have always mixed bread crumbs with shredded parmesan cheese to sprinkle over the last 15 minutes of baking. I add a lot more pepper to the white sauce and I layer the sauce between potatoes, carmelized onions w\/ garlic are in between 2 layers. Delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":" Beautiful, made as recipe but must admit I only use full fat products. Never sacrifice flavour if you have no dietary issues. Lovely.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patricia9298"},"reviewBody":" This was an amazing recipe for our Thanksgiving dinner. Everyone loved it! Using a mandolin was easy and quick. I made the recipe in a slow cooker and it turned out delicious! This will be my go to recipe for scalloped potatoes!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kat6996"},"reviewBody":"Perfect!!! I followed recipe as directed...those who thought it was too thick, your best friend is your stove top. I stirred until thickened which was 1 min 45 seconds. My family LOVED it. Keeper recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Vicki758"},"reviewBody":"I usually have equal portions of butter and flour for my white sauce which makes it a bit thinner. This sauce looked quite thick after assembling with veg, so I poured about 1-2 T. of cream over the top, before baking. The cream soaked in nicely and the dish turned out beautiful. I usually jazz up my sauce with a few spices, like garlic and onion powder, dry mustard, etc. I would make this again, thank you for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"snbc602"},"reviewBody":" I made this recipe 3 times in the last 2 weeks for Christmas celebrations. I used a mandolin which gave consistent, thin slices. I doubled the recipe for 2 events with no problems. Everyone loved these and they are SUPER easy to make.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susie77"},"reviewBody":"These are very similar to the scalloped potatoes that my mom made! (She omitted the cheese.) I add raw bacon strips on top for extra flavor. If you find that your potatoes aren't tender after 50 mins. in the oven, you can try parboiling them for five minutes before assembling the dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PageRD"},"reviewBody":" These were delicious and very easy. I found there was plenty of sauce, although I added more pepper and cheese for my taste. I served them with ham steaks, then cut up the leftover ham into the leftover potatoes for the next day.\u00a0<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jerry750"},"reviewBody":"this post violated our policy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Karen197"},"reviewBody":"So easy and delicious! My picky husband asked me to make it again!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jaa876"},"reviewBody":"I appreciated this recipe because it was so simple. My family personally enjoys onion so that was a bit unexpected but appreciated. I did dice the onions vs. just slice mostly so the kiddos could eat a little easier. We will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChefKrazyKat"},"reviewBody":" Have made this recipe for years, it's my go to recipe for scalloped potatoes.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dolores433"},"reviewBody":"Have been making this recipe (minus the cheese) for many many years. It was my mother-in-laws recipe. It's soooo delicious! I usually keep the skins on the red potatoes and it's just as good (with less work-no peeling). I'll have to try it with the cheese!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathryn4799"},"reviewBody":" I made these last night and I baked it for an hour and a half and a lot of the potatoes were still not soft enough to eat. I sliced them very thin on a mandolin so I don't understand why it didn't cook through. I did use dried, minced onion instead of fresh sliced rings, so there was less moisture in it. Maybe that's why. Or was there something wrong with the potatoes I used? I also used a whole cup of cheese because the sauce wasn't very cheesy without it. The flavor was great, though.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dina056"},"reviewBody":"Never Fail is False. I made this recipe in advance for a dinner I was invited to. I followed the recipe exactly and it took a very long time to get done. The recipe had way to much sauce and took at least 2 hours bake time until it was done. The ratio in this receipe is WAY off. I even weighed out the sliced potatoes. HMMMMMM? Taste was just ok. NOthing fantastic.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shawn381"},"reviewBody":"I just made these and they were awesome. I checked the ingredients first to see what worked for me and my taste and what would not. More pepper and more cheese for me and it was fantastic and easy to make. Made it with poached fish and it was really good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mariah559"},"reviewBody":" Freaking phenomenal. I quadrupled the recipe (x4) and used whole milk for 4 of the cups needed, heavy cream for the last 2 cups. I also added fresh thyme, and made my salt and pepper \"heaping.\" Everyone went NUTS and said it was the best scalloped potatoes I have ever made (and I make it every year on Easter.) Also, it takes WAY WAY WAY longer to cook than stated so start this at least 2 hours before you want it done. There is no such thing as an overcooked potato, so start it early and then just keep it warm if you need to.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Never Fail Scalloped Potatoes","description":"Check out this video for how to make Never Fail Scalloped Potatoes","url":"https:\/\/cdn.jwplayer.com\/videos\/GVNoKSVB-Uot7Fvi8.mp4","duration":"1m22s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/0py448ge3enh8tgo3eyk51a7306451l3.jpg","advertising":"","jw_id":"GVNoKSVB","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/GVNoKSVB-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/GVNoKSVB\/poster.jpg?width=720","jw_publish_date":"2019-01-12T00:00:00"},"rms_legacy_id":"36985","romance_copy_dek":"This rich, cheesy take on scalloped potatoes is deceptively simple to make. It comes together in just 25 minutes and then you have an hour to relax (or make the rest of the meal) while it bakes.","enhanced_recipe_title":"Never-Fail Scalloped Potatoes","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons all-purpose flour","IngredientText":"3 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups fat-free milk","IngredientText":"1-1\/2 cups fat-free milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shredded reduced-fat cheddar cheese","IngredientText":"1\/2 cup shredded reduced-fat cheddar cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds potatoes, peeled and thinly sliced (about 4 cups)","IngredientText":"2 pounds potatoes, peeled and thinly sliced (about 4 cups)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup thinly sliced onions, divided ","IngredientText":"1 cup thinly sliced onions, divided "}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Never-Fail-Scalloped-Potatoes_EXPS_SDFM18_36985_D10_03_2b.jpg","RecipeId":36985,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Never-Fail Scalloped Potatoes Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"33169\" ol-id=\"T073QKP\"]","RecipeAttachmentFileName":"Never-Fail-Scalloped-Potatoes_EXPS_SDFM18_36985_D10_03_2b.jpg","ContributorId":null,"Firstname":"Agnes","Lastname":"Ward","City":"Stratford","StateDescription":"Ontario","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. Bake: 1 hour","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Never-Fail Scalloped Potatoes","SubmittedTitle":"Never Fail Scalloped Potatoes","RecipeTypeId":1,"AverageRating":4.49,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_SDFM18_36985_D10_03_2b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":60,"TotalTimeInMinutes":85,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Never-Fail Scalloped Potatoes","OriginalSourceProject":"Never-Fail Scalloped Potatoes","ContestPlacement":"","Trailer":"![\"Never](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Scalloped-Potatoes_TOHD24_36985_MelissaPatterson_1.jpg?fit=700%2C1024\")
Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\n\n
Directions<\/h2>\n
Step 1: Make the sauce<\/h3>\n
![\"Never](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Scalloped-Potatoes_TOHD24_36985_MelissaPatterson_4.jpg?fit=700%2C1024\")
<\/p>\nStep 2: Assemble the dish<\/h3>\n
![\"Never](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Scalloped-Potatoes_TOHD24_36985_MelissaPatterson_5.jpg?fit=700%2C1024\")
Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\nStep 3: Bake the scalloped potatoes<\/h3>\n
![\"Never](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Scalloped-Potatoes_TOHD24_36985_MelissaPatterson_6.jpg?fit=700%2C1024\")
MELISSA PATTERSON FOR TASTE OF HOME<\/span><\/span><\/p>\nScalloped Potato Recipe Variations<\/h2>\n
\n
How to Store Scalloped Potatoes<\/h2>\n
Can I make scalloped potatoes ahead of time?<\/h3>\n
How long will scalloped potatoes keep?<\/h3>\n
Can I freeze scalloped potatoes?<\/h3>\n
Scalloped Potato Recipe Tips<\/h2>\n
![\"Never](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Scalloped-Potatoes_TOHD24_36985_MelissaPatterson_8.jpg?fit=700%2C1024\")
Melissa Patterson for Taste Recipes<\/span><\/span><\/p>\nWhat kind of potatoes are best for scalloped potatoes?<\/h3>\n
How can I slice my potatoes more evenly?<\/h3>\n
Do I need to peel my potatoes?<\/h3>\n
How can I stop the potatoes from browning?<\/h3>\n
Never-Fail Scalloped Potatoes Tips<\/h2> \r\n\r\n
How do you thicken scalloped potatoes?<\/h3> \r\nTo thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk. You can try out these sauce thickening tips<\/a>, too!\r\n\r\n
What goes well with scalloped potatoes?<\/h3> \r\nAny comforting main dish would be perfect alongside this easy potato recipe<\/a>! Scalloped potatoes go well with anything from baked chicken dishes<\/a> to ham recipes<\/a>.\r\n\r\n
Can you make scalloped potatoes without peeling?<\/h3> \r\nYes, you can make scalloped potatoes without peeling! They\u2019ll just turn out a little more \"rustic\"\u2014and there\u2019s nothing wrong with that! \r\n\r\n
How do I keep my potatoes from going brown?<\/h3> \r\nTo keep your potatoes from going brown<\/a>, place the sliced potatoes in cold water until they're ready to assemble. This will prevent them from browning.","Metadescription":null,"DigitalHeadnotes":"Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. \u2014Agnes Ward, Stratford, Ontario","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.","SequenceNo":1},{"Direction":" Coat an 8-in. square baking dish with cooking spray. Place half the potatoes in dish; layer with 1\/2 cup onion and half the cheese sauce. Repeat layers. ","SequenceNo":2},{"Direction":" Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baked Potatoes","ID":111675},{"Name":"Baking Recipes","ID":111650}],"Course":[{"Name":"Course","ID":0},{"Name":"Casserole Side Dish Recipes","ID":95018},{"Name":"Side Dish Recipes","ID":94294}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Comfort Food Side Dishes","ID":89572},{"Name":"Comfort Food Vegetarian Recipes","ID":89584},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Christmas Recipes","ID":104190},{"Name":"Christmas Side Dishes","ID":104214},{"Name":"Easter Recipes","ID":104254},{"Name":"Easter Side Dishes","ID":104278},{"Name":"St. Patrick's Day Recipes","ID":104498},{"Name":"St. Patrick's Day Side Dishes","ID":104514},{"Name":"Super Bowl Party Side Dishes","ID":104538},{"Name":"Super Bowl Recipes","ID":104522}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Au Gratin Potatoes","ID":101045},{"Name":"Milk","ID":102025},{"Name":"Onions","ID":102029},{"Name":"Potato Casseroles","ID":101165},{"Name":"Potato Recipes","ID":100485},{"Name":"Scalloped Potato","ID":101049}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Simple Recipes","ID":107261},{"Name":"Simple Side Dishes","ID":107437},{"Name":"Simple Vegetarian Recipes","ID":107449},{"Name":"View All Simple Recipes","ID":107453}],"WinningRecipes":[],"Tags":[{"Name":"Dishes & Beverages","ID":305487},{"Name":"Casseroles","ID":305883},{"Name":"Potato Casserole","ID":0},{"Name":"Scalloped Potatoes","ID":305918},{"Name":"Vegetable Casseroles","ID":305933},{"Name":"Health & Wellness","ID":304988},{"Name":"Diabetic","ID":304998},{"Name":"Vegetarian","ID":305031},{"Name":"Ingredients","ID":306848},{"Name":"Potatoes","ID":307739},{"Name":"Red Potatoes","ID":307750},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Techniques","ID":304150},{"Name":"Baking Casseroles & Savories","ID":304162},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"3\/4 cup: 215 calories, 6g fat (4g saturated fat), 18mg cholesterol, 523mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 8g protein. Diabetic Exchanges<\/b>: <\/B>2 starch, 1 fat.","NoOfRatings":137,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Never-Fail-Scalloped-Potatoes_EXPS_SDFM18_36985_D10_03_2b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Never-Fail-Scalloped-Potatoes_EXPS_SDFM18_36985_D10_03_2b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_SDFM18_36985_D10_03_2b.jpg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_SDFM18_36985_D10_03_3b.jpg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"
Never-Fail Scalloped Potatoes Tips<\/h2>
How do you thicken scalloped potatoes?<\/h3> To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk. You can try out these sauce thickening tips<\/a>, too!
What goes well with scalloped potatoes?<\/h3> Any comforting main dish would be perfect alongside this easy potato recipe<\/a>! Scalloped potatoes go well with anything from baked chicken dishes<\/a> to ham recipes<\/a>.
Can you make scalloped potatoes without peeling?<\/h3> Yes, you can make scalloped potatoes without peeling! They\u2019ll just turn out a little more \"rustic\"\u2014and there\u2019s nothing wrong with that!
How do I keep my potatoes from going brown?<\/h3> To keep your potatoes from going brown<\/a>, place the sliced potatoes in cold water until they're ready to assemble. This will prevent them from browning."}]},"breadcrumb":[{"term_id":311532,"name":"Casseroles","slug":"casseroles","term_group":0,"term_taxonomy_id":311467,"taxonomy":"categories-v2","description":"These family-pleasing casserole recipes are sure to be a hit. From apps and green bean casseroles to dessert and main dish casseroles, you'll want to try them all!","parent":310796,"count":3407,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/casseroles\/"},{"term_id":311599,"name":"Potato Casseroles","slug":"potato-casseroles","term_group":0,"term_taxonomy_id":311534,"taxonomy":"categories-v2","description":"Learn how to make the best potato casserole recipes with help from our tips, how to videos and no-fail recipes.","parent":311532,"count":426,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/casseroles\/potato-casseroles\/"},{"term_id":311606,"name":"Scalloped Potatoes","slug":"scalloped-potatoes","term_group":0,"term_taxonomy_id":311541,"taxonomy":"categories-v2","description":"Learn all you've ever wanted to know about scalloped potatoes. These scalloped potato \/ au gratin recipes, tips and videos will help you master this classic potluck side dish.","parent":311599,"count":85,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/casseroles\/potato-casseroles\/scalloped-potatoes\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Never-Fail Scalloped Potatoes"}},"analytics":[],"yoast_head":"\n