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This single serving cheesy scalloped potatoes recipe is pure comfort food. Layers of tender potatoes in a creamy, cheesy sauce are topped with more melted cheese and baked until golden and bubbly. Easy to make and perfectly portioned for one.
Why You’ll Love This Recipe
- Easy to Make: Uses simple ingredients and no special equipment.
- Cheesy and Comforting: Creamy sauce, tender potatoes, and a golden, cheesy topping.
- Perfect Portion: Just the right amount for one person—no leftovers.
- Homemade Taste: So much better than boxed versions.
I love this recipe because it brings together the best parts of scalloped and au gratin potatoes. Traditional scalloped potatoes use a creamy sauce, and au gratin is all about the cheese—this version blends both. I use milk instead of cream to keep it a little lighter, but it’s still rich, cheesy, and so satisfying. It’s comfort food made simple and portioned just for one.
Serve these cheesy scalloped potatoes with hearty meals for one like baked chicken thighs for one, turkey cutlets with gravy, Salisbury steak for one, or sheet pan chicken and vegetables for a complete and comforting meal.
Ingredients
If you have any ingredients leftover from this individual scalloped potatoes recipe, check out our Leftover Ingredients Recipe Finder.
- Potato: Use a medium russet or Yukon Gold potato. Russets create a creamier sauce, while Yukon Golds hold their shape better when baked. Extra potatoes can be used in recipes like small batch potato gnocchi, shepherd’s pie for one, or small batch mashed potatoes.
- Butter: 1 tablespoon of salted butter adds richness and flavor to the sauce.
- Flour: 1 tablespoon of all-purpose flour thickens the sauce.
- Milk: Use 1/2 cup of milk. 2% works well, but any milk will do.
- Cheese: Add 1/2 cup of shredded Cheddar to the sauce and 2 tablespoons on top. For best results, shred your own cheese.
- Salt and black pepper: Use 1/8 teaspoon of each to season the dish.
Recipe Variations
Customize your cheesy scalloped potatoes with these easy add-ins:
- Ham and Asparagus: Add diced cooked ham and a few steamed asparagus pieces for extra protein and vegetables.
- Sun-Dried Tomato and Goat Cheese: Swap Cheddar for crumbled goat cheese and stir in chopped sun-dried tomatoes for a Mediterranean-style version.
- French Onion: Sauté a small shallot in the butter before adding the flour, then top with grated Gruyere for a rich, savory flavor.
- Smoked Salmon and Dill: Fold in flaked smoked salmon and sprinkle fresh dill on top before baking.
- Broccoli Cheddar: Mix in steamed broccoli florets for a hearty, veggie-filled option.
How To Make Scalloped Potatoes
These photos and instructions help you visualize how to make a single serving of cheesy scalloped potatoes. See the recipe box below for ingredient amounts and full recipe instructions.
- Slice the Potato: Cut the potato into even 1/4-inch thick slices so they cook evenly.
- Arrange in the Dish: Lightly butter a 5×5-inch baking dish (or similar 22-ounce dish) and arrange the potato slices in overlapping layers.
- Add the Sauce: Make the cheese sauce following the recipe, then pour it evenly over the layered potatoes.
- Bake: Bake for 25 minutes, then remove from the oven, top with the remaining shredded Cheddar, and bake for 20 more minutes until the top is golden and bubbly.
RELATED: 20 Single Serving Meatless Meals
Expert Tips
- Slice Evenly: Cut the potato into 1/4-inch thick slices using a mandoline or a sharp knife to ensure uniform cooking.
- Layer Evenly: Arrange the potato slices and cheese in even layers for balanced flavor in every bite.
- Choose the Right Dish: Use a 5×5-inch or similarly sized baking dish to keep the layers compact and ensure proper cooking.
- Check Doneness: Bake until the potatoes are fork-tender and the top is golden brown.
RELATED: Thanksgiving Recipes For One
Frequently Asked Questions
Yes, assemble the dish and refrigerate it before baking. When ready to bake, bring it to room temperature and bake as directed.
A 5×5-inch baking dish or one with a similar capacity (about 22 ounces) works perfectly for this recipe.
Absolutely! Just use a 6×8 inch or a 6×6 inch baking dish and keep the baking time the same.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
RELATED: Recipes For Empty Nesters
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these cheesy scalloped potatoes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Cheesy Scalloped Potatoes For One
Equipment
Ingredients
- 1 medium Yukon Gold potato -peeled, sliced, and cut into ¼-inch slices
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ½ cup milk
- ½ cup (plus 2 tablespoons) shredded Cheddar cheese
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Preheat the Oven: Set your oven to 375 degrees F (190 degrees C).
- Prepare Potatoes: Arrange the sliced potatoes in a buttered 5×5-inch baking dish, or another dish of a similar size. Set it aside.
- Make the Roux: In a 1-quart saucepan, melt butter over medium heat. Add flour and stir continuously for 2 minutes.
- Create the Sauce: Gradually stir in milk, continuing to stir frequently. Cook until the mixture becomes smooth and thickens, about 2 minutes.
- Add Cheese and Seasonings: Mix in ½ cup of cheese, along with salt and pepper, stirring until the cheese is completely melted.
- Assemble for Baking: Pour the cheese sauce over the arranged potatoes. Place the dish on a baking sheet and bake for 25 minutes.
- Final Cheese Layer and Bake: After baking, remove the dish from the oven. Top it with 2 tablespoons of shredded Cheddar cheese. Return to the oven and continue baking for another 20 minutes, until the cheese is melted and bubbly.
Notes
- Slice Evenly: Cut the potato into 1/4-inch thick slices using a mandoline or a sharp knife to ensure uniform cooking.
- Layer Evenly: Arrange the potato slices and cheese in even layers for balanced flavor in every bite.
- Choose the Right Dish: Use a 5×5-inch or similarly sized baking dish to keep the layers compact and ensure proper cooking.
- Check Doneness: Bake until the potatoes are fork-tender and the top is golden brown.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is so easy, simple and comforting!
So glad you enjoyed it. Thank you!
l love this recipe. l made it and after baking the cheese sauce appeared curdled. l followed the recipe exactly I did use half and half. I didn’t have milk. Why was my cheese sauce curdled?
Thanks,
Lotte Ehn
Good news, the half-and-half wasn’t the problem. Cooking it into the butter and flour helps hold the sauce together, and the extra fat actually makes it more stable, not less. Curdling usually comes down to heat or the cheese itself. Keep the burner at medium or lower and stir the cheese in right when the sauce finishes thickening, not while it’s boiling hard. And if you used bagged shredded cheese, that’s likely the culprit. It’s coated with a starch that keeps it from melting smoothly and can make the sauce look broken. Shred your own from a block next time and you’ll get a much silkier sauce.
This recipe was delicious and easy to make. I had a russet I needed to use and it worked fine. I also added diced ham and asparagus.
Thanks for a great recipe.
When doubling the recipe,what size baking dish?
Thank You
Use a 6×8 inch or a 6×6 inch baking dish and keep the baking time the same.
Thank you for scaling recipes down….not always easy because it can affect outcomes! Appreciate you!
I really appreciate that! You’re so right — scaling recipes down can be tricky, but it’s worth it to make cooking for one or two a little easier.
Mine where perfect. Potatoes well done, good taste. Delicious!
Hi Joanie,
This lol fantastic, and I’m eager to make it. I’d like to make extra, and freeze. Should I freeze before baking, or after? Thank you!
Mary Ann
I’m so glad you’re planning to make the scalloped potatoes! You can freeze them either before or after baking—both ways work.
If you’re freezing before baking, be sure all the potato slices are well coated in sauce—this prevents them from turning brown. Once you’ve added the cheese on top, cover and refrigerate or freeze. When you’re ready to bake, let the dish sit at room temperature for 15–30 minutes, then bake as directed.
If you’ve already baked the potatoes and want to freeze leftovers, let them cool completely, then wrap and freeze. When ready to reheat, remove any plastic wrap, cover with foil and bake at 350°F for about 25 minutes. Then uncover and bake for another 5–10 minutes until hot and the cheese starts to brown.
Hope that helps, and I hope you love the recipe!
Thank you! I’m going to make them Sunday, and freeze some. I’m looking forward to it!
I add ham or bacon to mine
This is yummy! I add bacon or ham to it comes out delicious
Potatoe slices in the middle weren’t done, had to put foil ontop and throw in oven to get finished. Idk if i was supposed to cover it the first 20 minutes or not and just misread or not? Flavor was great though I used gruyere because that’s the cheese I had available so pretty customizable too which is nice I could see this recipe being good to add bacon or ham if you had it too.
This was a great recipe. I doubled it for two people. Its a keeper for sure!
Could you write the potato in weight as well and not just size?
A medium potato typically weighs around 8-10 ounces (225-280 grams). I’ll add this information to help make it a bit easier when preparing the recipe.
I love your site, have been single a long time and love to cook. For this recipe, can you provide an ounce’s measure for the potatoes for the single serving? thanks again
Thank you so much for your kind words! This is one of our older recipes, and unfortunately, I didn’t measure the potato in ounces at the time. I’d suggest using a 4 to 5 ounce potato for the single serving. Hope that helps.
Another delicious winner!
Another hit! I not only use ODK for myself, I prepare meals for my 82-year-old Mom, who is growing more frail & forgetful. It’s difficult for her to cook for herself, so I want to make sure she’s getting some good, healthy meals. Your recipes are the answer! Not a single one has disappointed. Brava, Joanie! I’m a devout fan.
Made this using Gruyere cheese since I didn’t have any cheddar & added a bit of diced ham & a thinly sliced green onion. So good!!
I just found your website and am so excited. My husband eats meat and gluten and I am a pescatarian and gluten free. Cooking can be a challenge. 😂I made this recipe for him last night, added ham and cooked a little longer than recipe called for as potatoes were not quite done after 40 minutes. He gave it 5 stars! I am looking forward to making more of your recipes. I already bought the ingredients for a couple more. Thank you so much!
I’m thrilled to hear that the Scalloped Potatoes were a hit with your husband and that you’re finding inspiration here for both of you! Thank you for sharing your success, and I can’t wait for you to try more recipes.
I love all your delicious recipes
Thank you so much!
So, so good! Easy to make and creamy decadence.
I made this but used petite red potatoes with skins on and added chives. It was delicious!
I’m so happy you enjoyed it!
First let me say that I love your recipes for one. So needed, for many reasons.
The Scalloped Potatoes for One is easy and delicious. It’s a keeper.
It was great. Made for my mother in law. She thought best part of the meal
Hi Joanie,
I’ve just discovered your website and it is perfect for me as I am on my own..
I love cooking & baking, but I am always having to “scale down” recipes…(Unless I have people coming for supper)..
What I do want to run by you is….. I don’t have 5 inch square dish… But I do have 6 inch square one…. Will this be fine for all your recipes?..
I can’t wait to start cooking from all your fab collection….But tonight it’s the mini meatloaf… Thanks for developing these recipes for people like me and creating a fantastic website….
I am now back living in Scotland, but lived in Southern Ontario, Canada for almost 15years, and I still love all North American recipes, savoury or sweet..
Take care…….( Lorna, across the pond😊🏴 )
Hi Lorna, some of our recipes can be cooked using a 6-inch dish like our meatloaf and baked chicken recipes. Using a 6-inch square baking dish in our cake recipes and our casserole recipes will require you to check for doneness a few minutes earlier than shown in the recipe. As the base of the dish gets larger, the same amount of mixture will fill less of the dish (being a bit thinner) so it will cook faster. So if you use slightly larger dishes, like a 6-inch square baking dish, I would recommend checking for doneness a few minutes earlier than shown in the recipe.
I made the potatoes Au gratin with ham. This was delicious!
I am so happy One Dish Kitchen exists. Cooking and baking for just myself is so much easier now.👍
Can this dish be frozen after baking?
Yes. Store the potatoes in an airtight container and freeze them for up to 2 weeks for best results. You can also freeze them in the dish they were baked in, but cover it tightly with aluminum foil or plastic wrap.
Freezing them may cause the texture and flavor to change.
Great site
Terrific recipe.
Delicious! I replaced Chedder with Gouda because that is what I had on hand. This will be a go to in the winter.
Yummers!! I had one russet to use up so I made a double batch. Also had cheddar and gruyere on hand and that mix of cheeses was wonderful! Times and temps in the recipe were perfect for me. Thanks Joannie!
Love all your recipes! If I want to double cheese sauce, do I also double butter and flour amounts?
Thank You
Joanne
Yes.
So good! Didn’t change a thing!!!
The cooking time was way off! I sliced my potato quite thin. I cooked it with the chesse sauce in a 375F oven for a total of 45 minutes and the potatoes weren’t even close to being cooked all the way through. I had to nuke it in the microwave on high for another 10 minues before it was edible. I would strongly suggest that this recipe suggest par boiling the potatoes or pre-cooking them in the microwave for several minutes after slicing but before cooking in the oven with the cheese sauce. Big recipe misstep there.
Debba, this recipe has been tested many times with many positive reviews and the cooking time is accurate. It may be that your oven temperature may not be running as hot as it should be. This can easily be checked by using an inexpensive oven thermometer. Another possibility could be the size of the baking dish that you used. If you used a baking dish that was much smaller than the one we recommend using, the cooking time can be longer too. We always hope that readers will read the entire recipe post as there is helpful information to be found in both the Expert Tips section and the Frequently Asked Questions section.
Wow! This is yet another recipe from ODK that did not disappoint. I had some baby potatoes I needed to use up, so figured I could double the recipe. I had a misstep with the cheese, but it turned out amazing! I am thrilled to have found this site. Seems whenever I need to use something up or am craving something, there’s a single serving recipe to help me!
Thank you, Sharon. I’m so glad you are enjoying our recipes.
I sauted a few onions in the butter before making the white sauce. I also added a pinch of caraway seed! Easy and very tasty. I’ll make this often!
I’m so glad you enjoyed the recipe. Thank you so much for your feedback!
As we grow older, it appears that our appetites have decreased as well. I have made scalloped potatoes for years for our farm hands on Saturday lunch at the farm, but now we just want a smaller version of such.
Perfection! Thank you!
This is the first time I tried this recipe. I found I needed more milk, and I used a gruyere rather than cheddar, since I had a piece I needed to use up. This is an incredibly easy and versatile recipe. It is difficult to find recipes for comfort foods in small portions. This was a great find!!!!!
Made this as a side dish for hubby tonight – after more than 40 years of nothing but potatos with every meal (to say hes picky is a huge understatement lol) I can’t bring myself to eat them anymore, so this small batch was perfect for him. He wolfed the entire thing down in pretty much record time! Thanks for this recipe, I’m sure it will be a lifesaver in the future 🙂
I’m so happy your husband enjoyed the potatoes!
I usedbthis recipe since I’m counting calories and didn’t want a bunch of scalloped potatoes. 1/2 cup milk made the sauce too thick so I ended up needing 3/4 cup milk. All I have on hand is unsweetened almond milk which worked great! I used 1 tb light butter. I also used 2 tb grated parmesan and 2 tb sharp shredded cheddar instead of 1/2 cup of cheese for one serving of and this was the perfect amount for me. I added a little more seasoning and this was so delicious I wished I could eat it again immediately after finishing.
I’m so happy you enjoyed the potatoes. Thank you so much for your feedback!
Beyond perfect. I would add no salt, just me. made this with the sausage and peppers recipe. for a full meal, I may add kielbasa or ham, maybe some mushrooms/onions, and slightly larger dish. And a little green salad on the side.
can you add ham and do it in the crock pot
Hi Gloria,
Yes, ham is a wonderful addition. I haven’t tested this recipe in the crock pot so I don’t have recipe directions for it.
I made this tonight. Absolutely delicious. Thank you
I’m so glad you enjoyed the potatoes. Thank you for taking the time to let me know.
Yum! Can’t wait to try all of these!