Creamy Scalloped Potatoes Recipe
Creamy Scalloped Potatoes Recipe photo by Taste of Home
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Creamy Scalloped Potatoes Recipe

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Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.—Mildred Stubbs, Rockingham, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 2 servings


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 2 large potatoes, peeled and thinly sliced
  • 2 tablespoons finely chopped onion

Nutritional Facts

3/4 cup: 537 calories, 18g fat (11g saturated fat), 56mg cholesterol, 818mg sodium, 82g carbohydrate (15g sugars, 6g fiber), 15g protein.


  1. In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
  2. In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender. Yield: 2 servings.
Originally published as Creamy Scalloped Potatoes in Taste of Home October/November 1996, p16

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dschultz01 User ID: 1076910 38921
Reviewed Mar. 11, 2013

"Easy to make and came out great."

jm_robertson User ID: 5692565 38919
Reviewed Jul. 25, 2011

"I made this recipe for Easter dinner. I had always been more of an augratin fan, but this recipe made me reconsider...I loved it! And even the reheated leftovers were good!"

ardainc User ID: 3623663 9432
Reviewed Jan. 6, 2010

"Easy and delicious!"

bakingmad User ID: 875200 37244
Reviewed Jan. 8, 2008

"This is excellent! If I'm in a time crunch, I add about 1 teaspoon minced, dehydrated onion to the sauce instead of chopping fresh (then I only have to layer the potatoes and sauce). I find the time listed in the recipe to be a bit off. After 35-40 minutes, the sauce is still a bit on the soupy side, and the potatoes not quite done, so I remove the cover and bake them about 15 minutes more. Just the little extra time makes the sauce creamy instead of soupy, and the potatoes tender."

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