There’s something about a bubbling dish of cheesy scalloped potatoes that just says “comfort food.” This one’s got layers of thin-sliced Russets, a simple homemade cream sauce, and three kinds of cheese working together; sharp cheddar, nutty Parmesan, and smooth Gruyere for that gooey melt. A little tarragon in there too, because it’s my favorite way to sneak in something a little different without overdoing it.
Recipe is scaled down so it’s just right for two.
Why this recipe works
- Small batch – Made for two in a small casserole dish, so you aren’t stuck with a week’s worth of leftovers.
- Made from scratch – A simple homemade cream sauce rather than canned soup.
- Uses everyday potatoes – Just half a large russet potato is enough for two servings.
- Flexible cheese choices – Use cheddar alone or combine it with Gruyère and Parmesan.
- Perfect small side dish – Great with meatloaf, ham, pork chops, chicken, or a holiday dinner for two.
Recipe Ingredients
- I use Russet Potatoes, peeled and sliced thin and even — the more uniform the slices, the more evenly they’ll cook.
- Onion and Garlic give the potatoes a little flavor boost right from the start.
- Butter and Flour form the base of the sauce. Cook the flour briefly in the butter before adding the milk to remove the raw flour taste.
- Milk gets whisked together with the butter/flour as the base of a simple, creamy sauce. Whole milk creates a creamy sauce without making the dish overly heavy. If you prefer a richer sauce, you can replace a small portion of the milk with half-and-half or cream
- Cheddar is the classic here, but I like mixing in Gruyere for that stretchy melt and a little Parmesan for a nutty edge. You don’t need all three. One or two types of cheese work just fine if that’s what you’ve got on hand.
- Salt and pepper are all you really need, but a small amount of tarragon, thyme, garlic powder, or onion powder can be added for extra flavor.
🧽 Dish Duty: Standard — You’ll use a small skillet for the sauce and a small casserole dish for baking, plus a knife, cutting board, and whisk. Most of the cooking happens in the casserole dish, so cleanup is still pretty manageable.
Recipe Tips
- Slice the potatoes evenly. Aim for slices about ⅛-inch thick so the potatoes cook through at the same rate.
- Don’t over-thicken the sauce on the stove. The sauce only needs to begin thickening before it goes into the baking dish. It will continue to thicken as the potatoes bake.
- Grate your own cheese if possible. Freshly grated cheese melts more smoothly and creates a creamier sauce.
- Keep the potatoes covered for most of the baking time. Covering the dish helps trap steam so the potatoes become tender without the top browning too quickly.
- Check for tenderness before removing the foil. A thin knife should slide easily into the center of the potatoes.
- Let the casserole rest before serving. Five to ten minutes gives the sauce time to settle and thicken slightly.
Step-by-Step Recipe Instructions
Start by preheating your oven to 400°F. Lightly coat a small casserole dish (a 5×7 works great) with cooking spray and set it aside.
Step 1: Start the sauce. In a small skillet, melt the butter and sauté the onion until it’s soft and translucent. Add the garlic and cook, stirring constantly, for about 30-45 seconds — just until it’s fragrant. Don’t let it brown.
Step 2: Thicken it up. Whisk in the flour right into the skillet with the onions and garlic, then pour in the milk and add the pepper. Keep stirring over medium heat until the sauce starts to simmer and just begins to thicken, about 2-3 minutes. Pull it off the heat and set it aside.
Step 3: First layer. Lay half of the sliced potatoes across the bottom of your casserole dish. Spoon half of the sauce over top. Use a slotted spoon to scoop out some of the onion from the sauce and scatter it evenly over the potatoes.
Step 4: Cheese and repeat. Sprinkle on half the cheddar, half the gruyere, and all of the parmesan, then a dusting of tarragon over that cheese layer. Top with the rest of the potatoes and the rest of the sauce, then finish with the remaining cheddar and gruyere on top.
Step 5: Cover and bake. Cover the dish with aluminum foil and bake at 400°F for 25-30 minutes.
Step 6: Uncover and finish. Take the foil off — if the sauce is bubbling around the edges, let it go uncovered for another 15-20 minutes, or until the potatoes are fully cooked through and the top is golden.
Let it rest a few minutes before serving so the sauce can set up a little.
Serving Suggestions
These are just as good next to scrambled eggs at breakfast as they are alongside dinner. They’re a natural match for my old-fashioned 1-pound meatloaf recipe.
Got extra potatoes leftover? Try my homemade potato salad recipe next.
Recipe Questions
Can you make cheesy scalloped potatoes ahead? Yes , prepare as normal, cover tightly with foil, and refrigerate. When you’re ready to serve, reheat at 325°F for about 30 minutes. Doubled the batch? Add another 10-15 minutes.
What’s the difference between scalloped potatoes, potatoes au gratin, and cheesy potatoes? Classic scalloped potatoes are baked in a cream or milk-and-flour sauce with no cheese at all. Potatoes au gratin layer in grated cheese and are usually topped with breadcrumbs. This recipe borrows from both a creamy sauce and melty cheese in every layer, so think of it as a hybrid rather than a strict scalloped potato.
Cheesy Scalloped Potatoes for Two
Ingredients
Recipe Directions
- Preheat the oven to 400°F. Lightly coat a 1-quart casserole dish with cooking spray. In a small 8-inch skillet, melt the butter and sauté the onion until tender, then add the garlic and cook, stirring constantly, for about 30-45 seconds.
- Whisk in the flour and mix well. Pour in the milk, add the pepper, and stir to combine. Continue cooking on medium heat, stirring occasionally, until the sauce begins to simmer and just starts to thicken, about 2-3 minutes. Remove from heat and set aside.
- Layer half the sliced potatoes on the bottom of the casserole dish. Spread half the sauce on top of the potatoes. Use a slotted spoon to remove some of the onion from the sauce and layer it evenly across the potatoes.
- Sprinkle half the cheddar, half the gruyere, and all the parmesan evenly over the first layer. Sprinkle the tarragon over the cheese layer. Top with the remaining potatoes and sauce, then sprinkle the remaining cheese evenly over the top.
- Cover the casserole dish with aluminum foil and bake at 400°F for 25-30 minutes.
- Uncover and continue baking for another 15-20 minutes, or until the potatoes are fully cooked through.
Recipe says to melt the butter but it doesn’t say how much butter to use
I was experimenting with the amount of butter and failed to add the final amount! I’ve updated to include 1.5 teaspoon of butter. Thank you for bringing to my attention.
These were delicious but they are Au Gratin potatoes. Scalloped potatoes do not have cheese, only the cream sauce.
They were absolutely spot on . I followed the recipe exactly, except put a few thin sliced onions .
My go to -Keeper !!!