Scalloped Potatoes, like the ones your Grandma made!

Scalloped Potatoes - still the BEST!

Scalloped Potatoes – for so many, the ultimate comfort food. Truly a classic as is (pulled from the oven, beautifully browned on the top, the creamy sauce bubbling, the addition of a little ham and/or cheese (optional, of course) makes this a hearty meal.

Scalloped Potatoes - Old fashioned 1950's Betty Crocker version
Scalloped Potatoes – Old fashioned 1950’s Betty Crocker version

Scalloped potatoes are more than a meal at our house, they’re a tradition, and this recipe was originally in a 1950’s edition of the Betty Crocker Cookbook.

This is how my Grandmother made scalloped potatoes, and my Mother, and since I’m a Grandmother, too, this recipe has served our family well. These are the same potatoes I had growing up, served at many, many functions from family get-togethers to church dinners to funeral luncheons.

We make them every year with leftover Ham from any Holiday that we’ve baked one. See my “Twelve Days of Ham” for some other Ham leftover ideas. My kids like this with ham and cheese, an innovation that probably would have shocked my Grandmother, but is truly delicious and comforting.

Scalloped potatoes come together quickly, especially if you make the sauce as you cut and peel the potatoes and onions (a food processor is great for that) but needs to bake for a good hour to an hour and 20 minutes.

Scalloped Potatoes - Old fashioned 1950's Betty Crocker version
Scalloped Potatoes – Old fashioned 1950’s Betty Crocker version


Scalloped Potatoes, like the ones your Grandma made!

This is the classic 1950’s Scalloped Potatoes.

  • Author: adapted from Betty Crocker
  • Total Time: 1 1/2 hours
  • Yield: 6 - 12 servings


  • 2 lb of potatoes, peeled and sliced (6 medium)
  • 1/2 cup onion, chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • If desired, add a cup or so of chopped ham and/or cheese between the layers and/or a cup of shredded cheese to the sauce.


Preheat oven to 350 degrees.

Make the white sauce, first, so it’s ready when the potatoes are cut. The potatoes will oxidize if left and the dish can be too watery if they’re soaked in water.

White Sauce:

For the sauce: In medium saucepan, melt butter.  Stir in flour and cook one to two minutes. Pour in milk, whisking nearly constantly until thickened.

Use the spoon test: when a spoon is dipped in the sauce, turn it over, rounded side up. Run a finger from the handle to the edge of the spoon. If it leaves a track that doesn’t fill in, the sauce has thickened properly. Turn off heat and add salt and pepper, and cheese if using.

Potatoes and Assembly:

Butter a 2 qt casserole dish. Pare potatoes and slice thinly.  Layer potatoes in casserole with onion, and salt and pepper; add another layer of potatoes, sprinkle on the onion, salt and pepper, then top with a layer of potatoes. It’s nice to save enough nicely cut potatoes for the top layer, using the odder cuts in the bottoms layers where they won’t show.

When you get to the top layer, arrange the potatoes neatly, starting around the edge of the dish and slightly over lapping, ending up in the center for a gorgeous presentation.

Pour sauce slowly over potatoes – take a knife and nudge the layers a bit, so the sauce seeps down throughout. Bake, uncovered for one hour to one hour and 20 minutes, until soft and tender all the way through when tested with a knife and lightly browned on top. Let stand several minutes before serving.

Makes 6 one cup servings, or 12 smaller 1/2 cup servings.


  • If adding ham or cheese, sprinkle between the layers at the same time as the onion. Don’t add ham or cheese to the top layer, unless you wish to add a little cheese in the last five minutes or so of baking.
  • If using cheese in the sauce, add to the sauce when the sauce is finished, off heat, and stir in a little at a time. Don’t use too much cheese or it will be too thick to seep through the layers
  • The recipe can be halved if you’re looking for something more comparable to the size of a box of scalloped potatoes, just bake for about 30 – 40 minutes.
  • A pinch of nutmeg in the sauce gives this “a what is that?” flavor that’s wonderful.  White pepper is always a good substitution for black in bechamel sauces.
  • A sprinkle of chives or finely sliced green onion between the layers gives a bit of freshness.


  • Serving Size: 1 cup w/o ham or cheese
  • Calories: 240
  • Sodium: 474
  • Fat: 8g
  • Saturated Fat: 5g
  • Fiber: 3g
  • Protein: 7

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Let’s talk about how to save money/time Scalloped Potatoes

  • Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time and managing food.

Scalloped Potatoes made in March of 2010, priced at $1.62. Prices have risen a bit since then, mostly the dairy, and was repriced in February 2014 at $2.21.

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