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Cheesy Scalloped Potatoes


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Rate this recipe 4.6/5 (23 Votes)


  • 6 medium potatoes, peeled and sliced 1/4" thick
  • 3 tablespoons butter or margarine
  • 1/4 cup flour
  • 1 teaspoon salt
  • 2 cups milk (for sauce)
  • 2 cups shredded Velveeta cheese (You may substitute any variety of shredded cheese that you like.)
  • 1 tablespoon fresh chopped parsley (or 1 teaspoon dried chopped parsley)
  • 1/4 cup finely chopped onion
  • 2 cups additional milk (for pouring over casserole to come to the top of the potatoes)
  • cooking oil spray
  • salt and black pepper, to taste


Adapted from


Step 1

Prepare the sliced potatoes, and cover them with cold water in a large container, and set aside. In a medium saucepan, melt 3 tablespoons of butter or margarine. Remove from heat and stir in 1/4 cup flour, stirring until lumps are dissolved. Add 1 teaspoon salt, 2 cups milk, and 2 cups shredded Velveeta cheese. Return mixture to low heat, and cook, stirring constantly, until cheese sauce is thick and bubbly. Remove from heat. Stir in 1 tablespoon fresh chopped parsley. Spray a very large casserole dish (13-inch by 9-inch by 2-inch) with cooking oil spray, and place 1/3 of the cheese sauce on the bottom of the dish. Spread it out evenly. Now, place 1/2 of the sliced potatoes in a layer on top of the cheese sauce. Sprinkle 1/4 cup finely chopped onion over the potatoes, salt and pepper to taste, and pour another third of the cheese sauce over the top. Next, place the other half of the sliced potatoes in a even layer over the top of the casserole. Salt and pepper to taste, and pour the final third of the cheese sauce evenly over the entire casserole. Then take 2 cups of milk and add evenly over entire casserole. Bake covered 30 min , remove from open then bake uncovered 1 hour. Remove from oven and cover with foil for 10 min before serving.


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