This recipe for quick and easy scalloped potatoes is perfect for a cozy dinner at home for two. Whether you are cooking for yourself or someone special, this simple side dish is sure to be a hit.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!
I love scalloped potatoes, but a full casserole is more than I need when I'm cooking for just two people. Downsizing the recipe gives me the same creamy, comforting side dish without filling the refrigerator with leftovers. It's especially nice when I want potatoes to go with a simple dinner like my oven-baked steak.
Slicing the potatoes evenly is important because thinner, uniform slices cook at the same rate and become tender without some pieces staying firm. I like making this small side dish when I'm serving something easy like my air fryer chicken legs, since the potatoes can bake while I prepare the rest of the meal. This recipe gives me just enough for dinner with maybe a little left for the next day to serve with a new main dish like my oven-baked pork steak.
Ingredients
This quick and easy recipe makes an excellent side dish for two. Not only is it effortless to prepare, but it also requires minimal ingredients usually found in any kitchen.
Here's what you'll need to make the recipe:
- Potatoes
- Milk
- Onion
- Garlic
- Butter
- Flour
- Cheese
- Salt and pepper
See recipe card for quantities.
Instructions
This easy scalloped potatoes recipe is simple to make and packed with flavor. It's an ideal side for busy couples or small families.
Boil peeled yellow potatoes or russet potatoes until fork tender.
Cut cooled potatoes into thin slices then spread into a small casserole dish.
Sauté onions and garlic in butter until softened.
Add flour salt and pepper then cook until bubbly.
Slowly whisk in milk then cook for 1-2 minutes to thicken sauce.
Pour sauce over sliced potatoes in the casserole dish.
Top with shredded cheddar cheese or mozzarella.
Bake until the cheese is melted and top is lightly browned.
Let the dish sit for about five minutes before serving.
Variations
Whether you are looking for an easy weeknight meal or something to complement your small holiday dinner spread, the recipe can easily be modified to make it more interesting. From savory meat toppings to vegetarian options, this classic dish can take on a variety of flavors.
Consider adding some bacon, ham, or sausage to the mix. The smoky flavor of these meats will complement the creamy texture of the potatoes perfectly.
For a lighter option, add some fresh vegetables like spinach or broccoli for additional flavor and nutrition. Sautéed mushroom and onions are another great add-in.
Cheese and toppings are two simple ingredients that can take this basic side dish for two from plain to delicious. From creamy gouda to crunchy fried onions, add-ins can turn the basic recipe into an irresistible dish. Pre-grated parmesan adds a salty kick while crumbled feta adds tanginess.
Tips
The key to making great scalloped potatoes is in the preparation. To get evenly cooked, creamy potatoes, cut your potatoes into thin slices of similar thickness. Then add them to a greased baking dish before adding the sauce.
If you're short on time, go ahead and use pre-shredded cheese. This will save time without sacrificing flavor!
Storage
Leftover scalloped potatoes should be stored in an airtight container in the refrigerator. They can last up to 4 days if kept cold and sealed properly.
To reheat, place in an oven-safe dish and bake for about 10 minutes at 350°F in a toaster oven or until heated through. Or microwave at 50% power for about a minute.
FAQ
Scalloped potatoes are thinly sliced and layered in a casserole dish with a creamy sauce, while au gratin potatoes are thinly sliced and layered with a cheese sauce and breadcrumbs.
Overcooking the potatoes can cause them to release too much liquid, as can cutting them too thin.
Scalloped potatoes typically cook faster when covered. This is because the lid traps in moisture, which helps to steam the potatoes and speed up the cooking process. If you prefer a crispier texture, then you can remove the lid for the last 10-15 minutes of cooking.
Yes, you can bake scalloped potatoes ahead of time and reheat them. To do this, prepare the potatoes as normal and bake until they are almost done. Allow them to cool completely before transferring them to an airtight container and storing in the refrigerator for up to 3 days. When ready to serve, transfer the potatoes back to a baking dish, cover with foil and reheat in a 350°F oven until warmed through.
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Recipe
Easy Scalloped Potatoes for Two
Ingredients
- 2 large potatoes peeled (Yukon gold or Russet)
- 1 cup milk
- ½ onion finely chopped
- 1 garlic clove minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- Salt and black pepper to taste
- ½ cup grated cheddar or mozzarella cheese
- Chopped fresh parsley to taste (optional)
Instructions
- Bring a medium pot over medium heat filled with salted water.
- Once the water starts boiling, add the potatoes and cook for 5-7 minutes until fork tender. Don't overcook or they may break apart. Transfer to a chopping board to cool.
- Once potatoes are cooled, thinly slice them with a mandoline or sharp knife. Transfer to a greased small casserole dish or two single-serving oven-safe dishes and reserve.
- Preheat the oven to 350°F.
- Make the bechamel sauce by bringing a small pot over medium heat, add the butter, garlic and onions and cook for 2 minutes, until softened. Add the flour, salt and pepper. Cook, stirring until bubbly.
- Pour the milk slowly while whisking frequently. Cook for another 1 or 2 minutes and continue stirring to thicken the sauce, give a stir and pour over the potatoes.
- Spread the cheese over the potatoes and bechamel sauce evenly in the casserole dish and bake for 10 to 15 minutes until the cheese is melted, browned, and bubbling.
- Sprinkle fresh parsley and let it sit for 5 minutes before serving.
Glenda says
I love that I can make these yummy potatoes for just the two of us! My husband and I loved your delicious recipe. Thank you!
Jenn says
These were so creamy and yummy and easy! I had them with some ham and it was a delightful meal for my son and I!
Relle says
I love scalloped potatoes and so awesome I can make a batch for only 2 people. Thank you.
Ksenia says
The flavors here were comforting and delicious, just what I wanted on a cold winter night. And the size was just perfect! My husband and I ate it for dinner while our kids enjoyed their Mac and cheese, and it was just right
Heidi says
This was perfect for my husband and I. We love a good potato recipe but we always have way too many leftovers. This was just the right amount!
Jim says
What temperature do I bake this dish at and is it to be covered or uncovered. Also, the recipe directions are scattered all over the place. Between searching for directions, my tablet timing out and the constant pop-up ads, I am all over the kitchen trying to do this. Please be as concise as possible. I am new to my role as "house husband" and I'm trying to do a good job here.
Thanks,
Jim
Lisa MarcAurele says
So sorry about the issue with ads scrolling. It's 350°F oven temperature. If you use the "Jump to Recipe" link at the top or use this scalloped potatoes recipe link, it should take you right to the recipe card.
Mary says
I love the idea of incorporating spinach! How would you go about putting it in there? Would you recommend sautéing it first or mixing it in fresh? Thanks for your help! 🤍
Lisa MarcAurele says
I would sauté it first to wilt it down before adding. It's too bulky to mix in when fresh.
julia says
Can you make this ahead of time and bake next day?
Lisa MarcAurele says
I would make it ahead and just reheat before serving.
Jay Foss says
When was cheese introduced into scalloped potatoes? I was brought up on things like this and never was cheese put into scalloped potatoes.
Lisa MarcAurele says
Many people like to add cheese to their scalloped potatoes even though classic recipes don't use cheese.