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Scalloped Potatoes Recipe

Updated on July 19, 2012

Rate my scalloped potatoes here

3.8 stars from 4 ratings of Scalloped Potatoes

Great Scalloped Potato Recipe

I have been looking for a great scalloped potatoes recipe for the longest time. Not only the greatest but the easiest!

This is by far the easiest and yummiest scalloped potato recipe I have ever had. It was delicious and my husband and I literally ate the whole thing.

Scalloped Potatoes

Great scalloped potatoes recipe. Photo by Victoria Demchenko
Great scalloped potatoes recipe. Photo by Victoria Demchenko | Source

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: Serves 4 (but my hubby and I ate the whole thing!)


  • 6 raw potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 3 tablespoons butter
  • 1 cup bread crumbs, fine crumbs
  • 2 tsp salt, 1 tsp on every layer
  • 1 1/2 milk, heated
  • 1 cup raw cheddar cheese

Instructions for scalloped potatoes

  1. Preheat the oven to 400 degrees F. Slice the potatoes and onions. Alternate layers of potatoes and onions in a casserole dish. Over each layer of potatoes and onions, sprinkle a pinch of salt, pepper, bread crumbs, and shred some raw cheddar cheese.
  2. After you have done everything. Pour the heated milk over the scalloped potatoes. Put some bread crumbs, butter, shredded cheese, salt and pepper.
  3. Put the scalloped potatoes in the oven for 35 minutes until the potatoes are tender. Enjoy!!!

Nutrition for scalloped potatoes

Nutrition Facts
Serving size: 1 cup
Calories 216
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 6 g30%
Carbohydrates 26 g9%
Fiber 5 g20%
Protein 7 g14%
Cholesterol 29 mg10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • Melinda Longoria profile image

      Melinda Longoria, MSM 3 years ago from Garland, Texas

      I followed this recipe exactly. The consistency resembled coddled milk. I would definitely substitute the bread crunch with flour instead. Or at least, only put the bread crumbs on the top for a light crunch.

    • viktoriiya profile image

      viktoriiya 4 years ago from Minnesota

      Yes, try it with breadcrumbs. I will try it with flour next time:)

    • Relationshipc profile image

      Kari 4 years ago from Alberta, Canada

      This is how I make it, but I put flour in with the milk. It gives it a thicker texture. I also don't use breadcrumbs, although I am totally going to try that next time!