Mom's Scalloped Potatoes

"Pure comfort food! This is Mom's recipe, except I added nutmeg and that I prefer it with the lesser amount of cheese, Mom used 16 ounces."

Original recipe yields 7 servings


  • Serving Size: 1 (310.1 g)
  • Calories 324.1
  • Total Fat - 14.5 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 42.8 mg
  • Sodium - 912.9 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 4 g
  • Sugars - 7.2 g
  • Protein - 15.3 g
  • Calcium - 430.8 mg
  • Iron - 1 mg
  • Vitamin C - 14.7 mg
  • Thiamin - 0.2 mg

Step 1

Peel and slice potatoes, boil for 15-20 minutes or until tender, drain.

Step 2

Meanwhile, preheat oven to 350 degrees and grease 9x13 pan.

Step 3

To make sauce, melt butter in saucepan over medium heat, stir in flour, salt and nutmeg. Cook until slightly browned. Add milk, a little at a time, whisking continually until thickened. Remove from heat.

Step 4

Cover bottom of pan with half the potato slices, half the cheese, and half the sauce. Repeat.

Step 5

Bake for about 35 minutes or until done.

Tips & Variations

No special items needed.



This is cheese overload scalloped potatoes. I scaled back for 3 serves and still had a serve left over (used a small square corningware container to make it in), other than that only used 6 ounces of cheddar cheese instead of 8 ounces but well out of habit when making this type of dish I did potatoes, sauce and then cheese and did have to put it under the griller/broiler to get it to brown up but other than that I would change the name to Mom's CHEESY Scalloped Potatoes. The only change I could make would be to forget the nutmeg and make as I did with cheese on top and sprinkle with some paprika and allow for time to grill/broil to get a crust on top. Thank you Puppitypup, made for Alphabet Soup Tag game.

review by:
(13 Jan 2015)


We eat potato of some kind at every meal and these looked so good. My wife made them to have with baked ham. Extra good!

review by:
(15 Oct 2014)