Small Batch Easy Scalloped Potatoes

One of the most comforting side dishes and great any time of the year. My easy scalloped potatoes for one or two are made from scratch for that old fashioned comfort food flavor. Little bits of toasted cheese and creamy potatoes are so delicious!

Recipe Ingredients

  • I use Russet Potatoes, peeled and uniformly sliced thin. You want the potatoes to cook evenly.
  • I like to add Onions and Garlic, they give the scalloped potatoes a little flavor boost.
  • The Flour and Milk are mixed as a thickener and help to make a nice creamy sauce.
  • Cheddar cheese is the classic topping for old-fashioned scalloped potatoes. I like to also mix in some Gruyere cheese which melts nicely and a little Parmesan for that slightly nutty flavor. You can use all or only one cheese. I always keep several types of cheese on hand, it’s fine to use just one or two types of cheese instead of buying a special cheese just for this dish.
  • Season with Salt and Pepper

Recipe Instructions

Preheat the oven to 400 degrees and lightly coat a 1-quart casserole dish with cooking spray and set aside..

In a heavy skillet, melt the butter and saute the onions until tender, then add the garlic and cook stirring constantly for about 30-45 seconds. Whisk in the flour and mix well. Once the flour mixture is smooth, pour in the milk and add the seasoning

Continue cooking on medium heat, stirring occasionally until the sauce begins to simmer and just starts to thicken, about 5-6 minutes, then 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 layer of potatoes. Use a slotted spoon to remove some of the onion and layer those evenly across the layer of potatoes.

Sprinkle 1 cup of the Cheddar, 1/4 cup of the Gruyere, and all the Parmesan, evenly over the first layer of potatoes and sauce.

Top with the remaining potatoes and sauce. Finish by sprinkling the remaining cheese evenly over the top. Cover the casserole dish with aluminum foil and bake at 400º F for 30 minutes.

Uncover the casserole dish, if the sauce is bubbly around the edges continue to cook uncovered for another 20 minutes or until the potatoes and fully cooked.

Serving Suggestions

These are great to serve at breakfast with scrambled eggs or as a side dish with dinner. 

Have extra potatoes? Check out my homemade potato salad recipe.

Recipe Questions

Can you make scalloped potatoes ahead?

Yes, prepare as normal, cover tightly with aluminum foil, and refrigerate. When ready to serve, bake at 325ºF for about 30 minutes. If you made a double batch add another 10-15 minutes.

What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are baked and topped with cheese and a white sauce made with either cream or milk and flour.  Potatoes au gratin usually have grated cheese layered in between the potatoes and then topped with breadcrumbs.  The two are very similar and I think interchangeable. 

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spoonfull of scalloped potatoes over a casserole dish.

Scalloped Potatoes for Two

A potluck favorite scalloped potatoes recipe scaled down for two.
4.75 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 328kcal
Author:Sydney Dawes

Ingredients

  • 1 large russet potato sliced 1/8 inch thick
  • 2 thin slices of onions halved
  • 1 garlic clove crushed
  • 1 tablespoon all-purpose flour
  • ½ cup milk
  • teaspoon ground black pepper
  • ½ cup grated cheddar cheese
  • cup grated gruyere cheese
  • 2 tablespoons grated parmesan cheese
  • ¼ teaspoon dried thyme
  • dash of salt and pepper

Instructions

  • Preheat the oven to 400 degrees.
  • Lightly coat a 1-quart casserole dish with cooking spray.
  • In a large skillet, melt the butter and saute the onions 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 5-6 minutes, then 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 layer of potatoes. Use a slotted spoon to remove some of the onion and layer those evenly across the layer of potatoes.
  • Sprinkle 1 cup of the Cheddar, 1/4 cup of the Gruyere, and all the Parmesan, evenly over the first layer of potatoes and sauce.
  • Top with the remaining potatoes and sauce.
  • Sprinkle the remaining cheese evenly over the top.
  • Cover the casserole dish with aluminum foil and bake at 400 degrees for 30 minutes.
  • Uncover the casserole dish, if the sauce is bubbly around the edges continue to cook uncovered for another 20 minutes or until the potatoes and fully cooked.


Notes

If making ahead, let cool completely and cover tightly then refrigerate. Reheat before serving.

Nutrition

Serving: 1g | Calories: 328kcal | Carbohydrates: 11g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 617mg | Sugar: 1g
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Recipe Rating




One Comment

  1. 5 stars
    They were absolutely spot on . I followed the recipe exactly, except put a few thin sliced onions .
    My go to -Keeper !!!