This post may contain affiliate links. Please read our disclosure policy.
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 main dishes like Baked Chicken Thighs, Turkey Cutlets, Salisbury Steak, or 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 Potato Gnocchi, Shepherd’s Pie, or 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.
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!