Easy Cheesy Scalloped Potatoes


Sliced potatoes that are layered with butter, seasonings and sprinkled with flour. Add milk, bake for an hour until tender and top with paprika, parsley and cheese. The cheese is optional but I like to add it one time and the next time leave it off. This gives me two different potato dishes using the same recipe.


Spray a 3 or 4 quart casserole dish with cooking oil.


Peel and slice the potatoes about 1/4” thick.


Place a layer of sliced potatoes on the bottom of

the casserole dish. Sprinkle with salt and pepper,

place about 5 pats of butter on top and

sprinkle with 1 tsp of all purpose flour.


Repeat layers with your desired amount of potatoes.

It can be filled to the top or only halfway like I did.


Add milk about 3/4 of the way to the top

of the potatoes and sprinkle with paprika.


Bake at 375º, uncovered, for 1 hour or until the milk

is mostly absorbed and the potatoes are tender.

Sprinkle with parsley and serve or continue with

the next step for cheesy scalloped potatoes.


Sprinkle with shredded cheese and put the potatoes

back into the oven until the cheese is melted.


Then serve!

Easy Cheesy Scalloped Potatoes




  • 2 medium potatoes per person
  • salt to taste
  • pepper to taste
  • 1 tsp. all purpose flour per layer of potatoes
  • 5 pats of butter per layer of potatoes
  • 1/2 tsp. paprika
  • 2 tsp. parsley
  • milk to cover 3/4 of the potatoes
  • 1/4 cup shredded cheddar cheese


  1. Preheat oven to 375 degrees.
  2. Spray a 3 or 4 quart casserole dish with cooking oil.
  3. Peel and slice potatoes 1/4″ thick.
  4. Place a layer of sliced potatoes into the casserole dish.
  5. Sprinkle with salt and pepper. Place about 5 pats of butter evenly over the top then sprinkle with 1 tsp. of all purpose flour.
  6. Repeat steps 4 and 5 until you have used up all of your potatoes.
  7. Add enough milk to cover 3/4 of the potatoes.
  8. Sprinkle the top with paprika.
  9. Bake, uncovered, for one hour or until most of the milk is absorbed and potatoes are tender. 
  10. Sprinkle with parsley. If you don’t want cheese, serve the potatoes now.
  11. If you want cheesy potatoes, sprinkle the shredded cheese over the top and place back into the oven until the cheese melts then serve.



    • That’s so funny because I almost mashed these! But I didn’t have a scalloped potatoes post so I decided not to mash them. I think these would have been delicious mashed too.

    • I have always made them without cheese, for decades, then I decided to try them with cheese and it was nice to change it up a bit. Without the cheese is definitely the old school way of making them and how my mom taught me. Thanks Dorothy!

  1. I like that I don’t have to make a roux for these. I will have to give them a try. I am lazy and have been using Betty Crocker potatoes, but nothing tastes as good as home made.

  2. Mmmmm I just LOVE scalloped potatoes! I am definitely going to make these soon! The recipe I have used for a long time has cream of mushroom soup in it but this looks much better and just as easy 🙂 Thanks for sharing Diane!

  3. This looks fabulous, Diane! My mother made wonderful scalloped potatoes but failed to write down the recipe. I’ve tried to duplicate hers, but so far I haven’t even come close. By the way, I’m making your Breakfast Sausage Pizza for supper tonight because I’m not a morning person. Lol!

  4. These look absolutley gorgeous. I think my son would really love them. I’ll have to try this when he gets back from Uni in the summer.

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