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

Fast Scalloped Potatoes Recipe

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4.5 12 15
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These potatoes are mildly cheesy, creamy and comforting—just like Mom used to make—only less of them! The recipe comes from Edith Jennings of Prairie City, Iowa.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 2 servings


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 2 medium potatoes, peeled and thinly sliced
  • Paprika, optional

Nutritional Facts

1 cup: 423 calories, 20g fat (13g saturated fat), 62mg cholesterol, 870mg sodium, 51g carbohydrate (9g sugars, 4g fiber), 12g protein


  1. In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, salt, Worcestershire sauce and pepper. Cook and stir until cheese is melted.
  2. Place potatoes in a greased 1-qt. baking dish. Top with cheese sauce. Cover and bake at 350° for 25 minutes. Uncover; bake 20 minutes longer or until potatoes are tender. Sprinkle with paprika if desired. Yield: 2 servings.
Originally published as Scalloped Potatoes in Taste of Home October/November 2001, p10

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Reviewed Mar. 8, 2015

"The whole family loved them."

Reviewed Sep. 15, 2011

"I doubled the recipe when I made these potatoes and my husband and son loved them! Looking forward to making them again."

Reviewed Aug. 5, 2011

"It does need longer to cook even in a convection oven. Also, I substituted 1/8 tsp of smoked paprika and put it right into the cheese sauce instead of on top."

Reviewed May. 17, 2011

"These are really good. They need closer to an hour to cook though."

Reviewed Apr. 13, 2011

"My family and friends loved this recipe.

As to the mushroom soup. I say Yuck.
It's perfect the way it is."

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