Southern Style Scalloped Potatoes, like my mother used to make, are full of cheesy goodness in every bite. This easy cheesy potato casserole is a simple side dish that is perfect for the holidays or any occasion for that matter. What’s even better is that these cheesy potatoes make awesome leftovers.
I basically make them the same way that my mother made them years ago, with layers of potatoes in a baking dish. Then I add flour, unsalted butter, salt, pepper, and Velveeta cheese between the layers and pour on milk for cooking. I top the potato mixture with shredded cheese at the end for cheesy goodness.
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Ingredients: Here’s What You’ll Need
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 russet potatoes, Yukon gold potatoes, and red potatoes. However, I actually prefer the russet potato.
- The Layered “Sauce”: I’ve tried pouring a white sauce over the potatoes. However, I have found that layering the ingredients that typically are used a white sauce tends to work better. The ingredients include unsalted butter, all-purpose flour, and milk. It’s not necessary to use heavy cream, sour cream, or cream cheese in this recipe.
- The Seasonings: The seasonings for this delicious dish are basic – Kosher salt and black pepper. I’ve never used garlic powder or onion powder in this recipe.
- The Cheeses: The two kinds of cheese that I routinely use 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.
Steps: Here’s How I Make This Delicious Recipe
This scalloped potato recipe is easy to make. Here are my step-by-step directions.
- First, I peeled and sliced the potatoes to a thickness of about ¼ inch. Then, I cooked them in salted boiling water over medium heat 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 potato dish, I added about ⅓ of the drained potatoes in a single layer to a large casserole dish sprayed with non-stick cooking 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 ending with the remaining potatoes, and remaining flour, butter, salt, pepper, and Velveeta cheese. Then, I poured milk over the potatoes.
At this point, the potatoes could be covered in aluminum foil and refrigerated for later baking.
- 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 golden brown.
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.
They would be a perfect side dish for your holiday meals. 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 and also potato gratin. Over the years, the distinction among the three has blurred as cheese has made its way into scalloped potatoes. Often, au gratin potatoes and potato gratin will be topped with dried bread crumbs.
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 the final dish using raw potatoes tend to be undercooked.
I have always made scalloped potatoes with sliced potatoes, but diced potatoes will also work. It’s a matter of preference.
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 in aluminum foil, 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 for any occasion.
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
Also, if you’re interested in cheesy casseroles other than this potato recipe for side dishes, you should try my easy make-ahead zucchini gratin, spinach gratin, and broccoli and rice casserole.
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Cheesy Southern Style Scalloped Potato Casserole
Ingredients
- 3 pounds russet potatoes, peeled and cut into ¼-inch slices (See Tip 1)
- 1 Tablespoon Kosher salt
- ¼ cup (1.25 ounces) all-purpose flour
- ¼ cup (half a stick, 4 ounces) unsalted butter
- Freshly ground black pepper
- 8 ounces Velveeta cheese (Original)
- 1 ¼ cups (10 ounces) milk
- 1 ½ cups (6 ounces) shredded extra-sharp Cheddar cheese (See Tip 2)
Instructions
- 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 nonstick cooking 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)
Video
Tips/Notes
- May also use Yukon gold potatoes or red 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 the 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.
