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Creamy Scalloped Potatoes

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


  • 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


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

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  • kristi2271
    Jun 16, 2013

    No comment left

  • stinkusmcgee
    Apr 2, 2013

    No comment left

  • dschultz01
    Mar 11, 2013

    Easy to make and came out great.

  • cindykittle
    Dec 23, 2012

    No comment left

  • Kimberly Hines
    Jan 18, 2012

    No comment left

  • jm_robertson
    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
    Jan 6, 2010

    Easy and delicious!

  • astarzynski
    Sep 1, 2009

    No comment left

  • bakingmad
    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.

  • Lisa St
    Jul 25, 2007

    No comment left