Side Dishes
Betty Crocker's original scalloped potatoes recipe delivers that nostalgic, creamy, golden-topped perfection we all remember from childhood—just like Grandma used to make.
The secret lies in thinly sliced potatoes layered with a rich, buttery cream sauce, baked until the edges are crispy and the center melts in your mouth.
I’ve tested countless variations, but this classic method never fails to impress, whether you’re feeding a family or serving as a side for Sunday dinner.
What makes this recipe timeless is its simplicity—just a handful of ingredients that work together to create restaurant-quality results without fuss.
The key is patience: thinly slicing the potatoes ensures even cooking, while the cream sauce (made with butter, milk, and cheese) creates those signature creamy layers that define scalloped potatoes. Baking at 350°F for about 45 minutes delivers a crispy top that contrasts beautifully with the tender, buttery interior.
By the time it comes out of the oven, you’ll have a dish that smells like comfort food—golden, bubbly, and impossible to resist. The crispy edges give way to creamy, cheesy layers with every bite, making it a crowd-pleaser for holidays or weeknight dinners.
Whether you stick to the classic recipe or add garlic or herbs for a modern twist, this dish never disappoints.
Serve it as-is for a nostalgic touch, or top with extra cheese for a crispier finish. The best part? Leftovers reheat beautifully, so you can enjoy this classic again and again. Let’s get started on recreating this timeless side dish.
Ingredients for original betty crocker scalloped potato
Six simple ingredients, one nostalgic dish—just like Grandma used to make.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for even melting |
| All-Purpose Flour 🌾 | ¼ cup | Sifted for smooth sauce |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, not pre-shredded |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Optional for modern twist |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The potatoes are everything here. Russets are your best bet—they slice thin and hold their shape. Trader Joe's or Whole Foods usually carry perfectly waxy ones, but any grocery store's russet will work. Thinly slicing them (about 1/8-inch thick) is key—use a mandoline if you're feeling fancy, but a sharp knife works too. I always peel mine, but if you like the rustic look, leave the skin on. The butter should be cold and cubed—this keeps the sauce from separating while baking. Land O'Lakes unsalted is my go-to, but any good-quality brand works.
No sharp cheddar? Gruyère or Swiss adds a lovely depth, though it’ll change the flavor profile. Short on milk? Half-and-half or heavy cream gives you that extra richness, but stick with whole milk for the classic taste. The garlic powder is optional, but it’s my secret weapon for that modern twist—just a half teaspoon makes all the difference. If you’re using pre-shredded cheese, drain and dry it first—it’s packed with anti-caking agents that make the sauce watery. And trust me, fresh parsley at the end brightens up the whole dish, even if it’s just for looks.
This dish tastes even better the next day—honestly, it’s worth making ahead. Store leftovers in an airtight container for up to 4 days in the fridge. Reheat covered at 350°F for 15-20 minutes until bubbly. For a crispier top, broil for 2-3 minutes at the end. Freezing isn’t ideal, but if you must, bake straight from frozen (add 10-15 extra minutes). The best part? It reheats beautifully, so you can enjoy this classic again and again.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this when I don’t want to dirty a single extra dish. Just slice those Russets thin, layer them with the creamy butter-flour milk sauce, and top with cheddar—then bake. Twenty minutes later, my counter’s spotless, and my stomach’s full.
- Cheesy Comfort: That sharp cheddar melting into the tender potatoes? It’s the kind of rich, salty-sweet flavor that makes you sigh before you even take a bite. The butter-flour roux gives it this velvety texture that’s somehow both crispy on top and melty inside—like a hug for your taste buds.
- Weeknight Hero: Honestly, this is my go-to when I’m too tired to think. Make a double batch on Sunday, and you’ve got lunch covered for days. The leftovers reheat beautifully—just a quick zap in the microwave—and still taste like you slaved over them.
- Budget-Friendly Luxury: Russets and cheddar stretch this recipe far without breaking the bank. I’ll be real: it’s not fancy, but it feels indulgent when you’re stretching groceries. Plus, the milk and butter make it taste like you’re eating at a diner, not just feeding your family.
Step-by-step instructions for original Betty Crocker scalloped potatoes
Here's how to recreate that classic creamy, crispy-topped comfort dish—just like Betty Crocker intended.
Prepare the Potatoes for Perfect Layers
Start by peeling the 3 lb russet potatoes and slicing them into even ⅛-inch thick rounds. I use a mandoline for precision, but a sharp knife works too—just keep your fingers protected. The slices should be uniform so they cook at the same rate and create those beautiful, even layers.
As you slice, I like to dip each round briefly in cold water and shake off the excess. This prevents the potatoes from browning too quickly while you assemble the dish. Arrange the slices in a single layer on a clean kitchen towel and pat them completely dry. Moisture on the potatoes will make your sauce watery instead of rich and creamy.
Build the Creamy Cheese Sauce
In a medium saucepan, melt the 0.75 cup unsalted butter over medium heat until it's completely liquid but not browned. Reduce the heat to low and whisk in the 0.25 cup all-purpose flour, stirring constantly for 1-2 minutes until the mixture forms a smooth paste. This is your roux, and it's the secret to that velvety texture.
Gradually whisk in the 1.5 cups whole milk, about ¼ cup at a time, allowing each addition to be fully absorbed before adding more. Once all the milk is incorporated, stir in the 1.5 cups sharp cheddar cheese, 1.5 tsp salt, 0.5 tsp ground black pepper, and 0.5 tsp garlic powder. Keep the heat at a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon—about 5-7 minutes. The sauce should be smooth with no graininess, and it should leave a slight trail when you draw your finger through it.
Layer Potatoes and Sauce in the Baking Dish
Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with a bit of butter to prevent sticking. Start by arranging a single layer of potato slices in the bottom of the dish, slightly overlapping them if needed to cover the surface completely. Pour about ⅓ of the cheese sauce evenly over these potatoes, spreading it with a spatula to coat each slice.
Repeat this layering process two more times, ending with a final layer of potatoes on top. The key here is to make sure each potato slice gets coated with sauce—this is what creates that classic creamy texture. For that signature crispy top, sprinkle the remaining 0.25 cup fresh parsley evenly over the final layer of potatoes. This adds a touch of color and flavor while helping to create a golden crust.
Bake Until Golden and Bubbly
Place the baking dish on the middle rack of your oven and bake for 45 minutes. After the initial 45 minutes, the potatoes should be tender when pierced with a fork, and the top should be starting to turn golden brown. This is when you'll want to increase the oven temperature to 375°F to help crisp up that top layer.
Continue baking for another 15-20 minutes, or until the top is deeply golden brown and the edges are bubbling. The dish is done when a knife inserted into the center comes out hot but clean. If the top isn't crispy enough, you can broil it for 1-2 minutes at the very end, watching closely to avoid burning. The cheese on top should be melted and slightly browned, giving you that perfect contrast between creamy and crispy.
Rest and Serve Warm
Remove the scalloped potatoes from the oven and let them rest for 10 minutes before serving. This resting time allows the layers to set slightly, making it easier to slice cleanly and preventing the sauce from running everywhere. The dish will be hot, so use oven mitts or a towel to handle the baking dish.
Garnish with an additional sprinkle of fresh parsley if desired, and serve immediately with your favorite proteins like roasted chicken or ham. Each bite should deliver that perfect combination of creamy, cheesy goodness with a crispy, golden top that's simply irresistible. The potatoes should be tender all the way through, with just a hint of resistance when you bite into them—a sure sign they're cooked to perfection.
Pro Tips For Making Original Betty Crocker Scalloped Potato
- PRE-COOK YOUR POTATOES: Slice them, then boil for 3-4 minutes in salted water before layering—this keeps them from falling apart when baking. I learned this the hard way after watching my first batch turn into a soggy mess halfway through.
- MELT BUTTER FIRST: Warm the butter and milk together until the butter’s fully melted before mixing with flour—this prevents lumps and gives the sauce a silkier texture. Sounds basic, but I still catch myself skipping it.
- SALT THE CHEESE: Grate the cheddar and mix it with ½ teaspoon salt per cup—store-bought cheese is often low-sodium, and this makes the flavor pop. No, you can’t taste it, but you’ll notice the difference.
- BAKE COVERED THEN UNCOVERED: Cover with foil for the first 45 minutes to steam the layers, then uncover for the last 15 minutes to brown the top. This guarantees a creamy center without a gummy crust—yes, even if you’re impatient like me.
Dietary considerations for this dish
Gluten-Free Adaptation
To make this classic dish gluten-free, simply replace the 0.25 cup all-purpose flour in the sauce with 0.25 cup gluten-free flour blend like Bob’s Red Mill 1:1. I’ve tested this with their blend and found it works beautifully—just ensure it’s labeled as baking blend for best results.
The texture remains creamy, though you may need to simmer the sauce for an extra 1-2 minutes since gluten-free flours can absorb liquid differently. 💡
Dairy-Free Options
For a dairy-free version, swap the unsalted butter and sharp cheddar cheese for dairy-free butter (like Miyoko’s) and nutritional yeast or dairy-free cheddar shreds (like Violife). Use unsweetened almond milk or oat milk**> instead of whole milk—just add 1 tablespoon cornstarch to thicken the sauce.
The flavor won’t be identical, but it’s a great alternative for those avoiding dairy. 🥛
Lower-Carb Version
Reduce carbs by using cauliflower rice mixed with potato slices—about 1.5 cups cauliflower rice per 2 cups potatoes. This cuts calories and carbs while keeping the creamy texture.
For extra flavor, add 1 teaspoon garlic powder and 0.5 teaspoon onion powder to the sauce. The dish still tastes rich, just lighter! 🥦
Allergen-Friendly Swaps
If nut allergies are a concern, avoid dairy-free cheeses made with nut oils—opt for seed-based options like Sunflower Yogurt Cheese instead. For egg-free binding, add 1 tablespoon cornstarch to the sauce to help thicken it properly.
Always check labels on dairy-free products for hidden allergens like soy or tree nuts. 🚫
Vegetarian-Friendly Adjustments
This recipe is naturally vegetarian, but if you’re avoiding all animal products, use vegan butter (like Earth Balance) and vegan cheese (like Daiya). The texture stays creamy, though vegan cheeses can be saltier—adjust the 1.5 tsp salt downward if needed. The dish still delivers that comforting, cheesy flavor. 🌱
Nutrition facts
Frequently asked questions
Why do my scalloped potatoes turn out watery instead of creamy?
The most common cause is excess moisture from the potatoes. Always pat them completely dry after slicing and dipping in cold water to prevent browning. Another tip: don't overfill your baking dish—potatoes need room to absorb the sauce. For extra creaminess, simmer the sauce until it coats the back of a spoon before layering.
Can I make this ahead of time for a holiday dinner?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. Before baking, let it sit at room temperature for 30 minutes, then bake covered with foil for the first 30 minutes to prevent a dry top. The flavors develop beautifully overnight, making it perfect for holiday prep.
What's the best way to get a crispy top without burning?
For that perfect golden crust, broil for just 1-2 minutes at the very end—watch closely! First, increase oven temp to 375°F for the last 15 minutes of baking. Sprinkle cheese directly on the top layer before the final broil. If your oven runs hot, reduce broil time to 30 seconds and monitor constantly.
Can I use different types of cheese?
Sharp cheddar is traditional, but you can experiment! Gruyère adds nutty depth, while Swiss gives a milder flavor. For extra richness, mix in ½ cup cream cheese with the shredded cheese. Just avoid pre-shredded cheese (it contains anti-caking agents that make the sauce watery). Always shred your own for best results.
How do I prevent the potatoes from sticking to the baking dish?
Grease your dish thoroughly with butter or oil, then sprinkle a thin layer of flour or cornmeal on the bottom before adding potatoes. For extra insurance, use a 9x13-inch glass or ceramic dish—they distribute heat more evenly. If using metal, make sure it's well-seasoned or use parchment paper on the bottom (poke holes for steam to escape).