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Easy Scalloped Potatoes

Canned sliced potatoes and a quick homemade cheese sauce make these scalloped potatoes easy and impressive.

Serves 10
Ready in 50 mins
Prep time 20 mins
Cooking time 30 mins
194 calories per serving


> Cooking spray
> 2 tbsp unsalted butter
> 2 tbsp all-purpose flour
> 2 cups whole milk
> 6 slices American cheese, roughly chopped
> 1 1/2 cups finely shredded Cheddar cheese, divided
> 2 tsp fresh thyme leaves
> 1/2 tsp garlic powder
> 4 (15 oz) cans sliced white potatoes, drained and rinsed


Preheat oven to 350°F. Coat a 9x9-inch or 2½-qt baking dish with the cooking spray.
In a 12-inch skillet, melt the butter on medium-high. Add the flour and whisk 1–2 min., until lightly golden. Slowly add the milk, whisking until smooth. Season with salt and pepper. Bring to a simmer and cook 2–4 min., until thickened. Reduce to low and add the American cheese and 1 cup Cheddar cheese, stirring until melted. Remove from heat. Stir in the thyme and garlic powder.
Place an even layer of the potatoes on the bottom of the prepared baking dish, overlapping slightly. Pour ¼ of bechamel sauce over the layer of potatoes and season with salt and pepper. Repeat alternating layers, ending on bechamel layer. Top with remaining ½ cup Cheddar cheese. Bake 25–30 min., until warm and bubbly. If desired, broil 2–3 min., until golden brown. Let sit 5–10 min. before serving.

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