Southern Style Scalloped Potatoes like my mother used to make are full of cheesy goodness in every bite. They are super easy to make. These scalloped potatoes are perfect for any occasion and make awesome leftovers.
I basically make them the same way that my mother made them years ago – by layering the ingredients. Then I finish the scalloped potatoes off with the addition of milk for cooking, and shredded cheese at the end for cheesy goodness.
Estimated reading time: 7 minutes
Table of Contents
Ingredients for Scalloped Potatoes
You probably already have all of the ingredients needed for these delicious scalloped potatoes on hand.
- The Potatoes: It goes without saying that it wouldn’t be scalloped potatoes without potatoes. I’ve used both russet and Yukon gold potatoes. However, I actually prefer the russet potato.
- The Layered “Sauce”: I’ve tried making a white sauce to pour over the potatoes. However, I have found that layering the typical ingredients for a white sauce tends to work better. The ingredients include butter, all-purpose flour and milk.
- The Seasonings: The seasonings for this delicious dish are basic – Kosher salt and black pepper.
- The Cheeses: My two cheeses of choice are Velveeta cheese and extra sharp Cheddar cheese. I know that there are those who don’t favor using Velveeta cheese. However, I grew up with Velveeta cheese being used in many dishes and personally think it’s tasty and easy to use.
Making the Southern Style Scalloped Potatoes
I started by peeling the potatoes and slicing them to a thickness of about ¼-inch. Then, I cooked the potatoes in salted boiling water just until they started to soften, 4 to 5 minutes, and drained them in a colander. I didn’t want to overcook the potatoes at this point because they continue cooking in the oven.
This scalloped potato dish is easy to make.
- First, peeled and sliced the potatoes to a thickness of about ¼-inch. Then, I cooked them in salted boiling water just until they started to soften. This took 4 to 5 minutes.
- Once the potatoes had started to soften, I drained them in a colander. I didn’t want to overcook the potatoes at this point because I knew that they would continue cooking in the oven.
- To build the scalloped potatoes, I added about ⅓ of the drained potatoes to a large casserole dish that I had sprayed with non-stick spray. Then, I sprinkled ⅓ of the flour on the potatoes and added some freshly ground black pepper.
Next, I dotted ⅓ of the butter on the floured potatoes. Finally I ended the layer with several slices of Velveeta cheese.
- I repeated the layering process two more times for a total of three layers. Then, I poured milk over the potatoes.
- I baked the scalloped potatoes uncovered in a preheated 375°F oven for 50 minutes. After 50 minutes, I removed the potatoes from the oven and sprinkled shredded Cheddar cheese on top.
I returned the potatoes to the oven for another 10 minutes until the cheese was melted and bubbly.
What can I say? These Southern Style Scalloped Potatoes taste as good as they look! As an added benefit, they make outstanding leftovers, and go well with a lot of main dishes. Yum!
Frequently Asked Questions
I grew up calling these scalloped potatoes. In the past, scalloped potatoes did not include cheese which is a key ingredient in au gratin potatoes. Over the years, the distinction between the two has become blurred as cheese has made its way into scalloped potatoes. Often au gratin potatoes will be topped with breadcrumbs.
Scalloped potatoes are so named from the Old English word “collop” which means “to slice thinly”.
Through the years, I’ve always peeled the potatoes used in this recipe. However, like many potato recipes, unpeeled potatoes work just as well. It boils down to a matter of preference.
I’ve tried this recipe both ways – pre-cooking the potatoes and starting with raw potatoes. At least for me, the potatoes in final dish using raw potatoes tend to be under cooked.
If you’d like to turn this recipe into a one-dish meal, you might consider adding chopped or sliced ham to the layering. It’s amazing!
I’ve tried making the sauce rather than layering the ingredients. For some reason, it just isn’t as good.
I often make the scalloped potatoes ahead of time and refrigerate them, covered, until I’m ready to put them in the oven.
These scalloped potatoes make amazing leftovers. Sometimes, I just reheat them in the microwave for several minutes. Other times, I reheat the potatoes in a 350°F oven for about 15 minutes. The choice is up to you.
What to Serve with Southern Style Scalloped Potatoes?
One of the beauties of these scalloped potatoes is that they are an awesome side dish.
Some of my favorite dishes to serve with scalloped potatoes include the following:
- Chicken Schnitzel with Mustard Cream Sauce
- Chris’ Lazy Man Meatloaf
- Pork Milanese
- Stuffed Chicken Breasts with Crème Dijon Wine Sauce
- Tasty Meatless Burgers
- Amazing Turkey Burgers with Mushroom Cream Sauce
- Mushroom stuffed Pork Tenderloin with Madeira Cream Sauce
- Sous Vide Chicken Thighs with Mushroom Cream Sauce
Watch How I Made These Delicious Scalloped Potatoes
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Southern Style Scalloped Potatoes
- 3 pounds russet potatoes, peeled and cut into ¼-inch slices (See Tip 1)
- 1 Tablespoon Kosher salt
- ¼ cup all-purpose flour
- ¼ cup (half a stick, 4-ounces) unsalted butter
- Freshly ground black pepper
- 8 ounces Velveeta cheese (Original)
- 1 ¼ cups milk
- 1 ½ cups (6-ounces) shredded extra sharp Cheddar cheese (See Tip 2)
- Cook potatoes in large pan with water salted with 1 tablespoon of Kosher salt just until tender, 4 to 5 minutes after the water comes to a boil. Drain in colander.
- Preheat oven to 375° F. Spray large casserole dish with non-stick spray.
- In a large casserole dish, layer the ingredients as follows: ⅓ of the drained potatoes, ⅓ of the flour (about 1-½ tablespoons), ⅓ of the butter (about 1-½ tablespoons), freshly ground black pepper, and ⅓ of the sliced Velveeta cheese (about 2-½ ounces). Repeat for 2 additional layers. Pour milk evenly over the top.
- Bake uncovered in a preheated 375°F oven for 50 minutes, or until top is browned and mixture is bubbly. Remove from oven and top with shredded Cheddar cheese. Return to oven and bake for 10 more minutes, or until cheese is melted and bubbly. Remove from oven and serve.
- Yield: 6 to 8 servings. (See Tip 3)
Chula’s Expert Tips
- May also use Yukon gold potatoes in this recipe.
- Sharp or regular Cheddar cheese may be substituted for the extra sharp Cheddar cheese. Colby and Colby Jack cheese can also be substituted.
- This makes excellent leftovers. Store leftovers covered in the refrigerator for a day or 2. Reheat in the microwave for several minutes or in a 350°F oven for 15 minutes or until heated through.