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Transform everyday ingredients into a delightful single serve Cheesy Scalloped Potatoes For One. This small batch recipe brings together thinly sliced potatoes in a creamy, cheesy sauce, topped with more cheese, and baked to a golden perfection. It’s the ideal solution for anyone seeking a comforting and easy-to-make side dish. These individual scalloped potatoes are a testament to how simple ingredients can create a wonderfully satisfying meal, blending the ease of preparation with a touch of elegance.
Enjoy your small batch of cheesy scalloped potatoes alongside a variety of delicious main courses. Pair them with juicy Baked Chicken Thighs, tender Turkey Cutlets, rich Salisbury Steak, or vibrant Sheet Pan Chicken and Vegetables, to name just a few.
Table of Contents
Why You’ll Love This Scalloped Potatoes Recipe
- Simple and Easy: This recipe requires minimal ingredients and no fancy equipment needed!
- Incredibly Delicious: Layers of tender potatoes bathed in a rich, cheesy sauce, and then topped with more melted cheese – what’s not to love?
- Perfect Portion Size: No more leftover casserole languishing in the fridge. This recipe makes just enough for one satisfying serving.
- Homemade Goodness: Ditch the boxed stuff and experience the superior taste and texture of homemade scalloped potatoes.
- Endless Variations: This recipe is a great base for customization. Play around with different cheeses, herbs, or even add protein like cooked bacon or shrimp.
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What’s The Difference Between Scalloped Potatoes And Au Gratin Potatoes?
Ever wonder about the difference between scalloped and au gratin potatoes? Scalloped potatoes are usually made with a cream-based sauce, whereas au gratin potatoes are known for their cheesy goodness. In this recipe, we blend the best of both dishes but with a twist – we’re using milk instead of cream for a somewhat lighter version. Picture the smooth, comforting texture of scalloped potatoes paired with the cheesy allure of au gratin, all conveniently portioned for one and simple to make.
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Potato: Choose a starchy variety like a medium-sized russet or Yukon Gold potato. Starch is key as it helps the milk transform into a velvety sauce while cooking. Russets create a creamier sauce, but Yukon Golds maintain their shape better when baked. If you’ve got extra potatoes, consider using them in Potato Gnocchi, Shepherd’s Pie, or Mashed Potatoes.
- Butter: Use 1 tablespoon of salted butter.
- Flour: 1 tablespoon of all-purpose flour is used to thicken the sauce.
- Milk: 1/2 cup of milk is needed for the sauce. You can use 2% or any other milk percentage.
- Cheese: 1/2 cup of shredded Cheddar cheese goes into the sauce, with an extra 2 tablespoons for a gooey, cheesy topping. For best results, shred your own cheese. Unlike pre-shredded cheese, which often contains preservatives that affect melting, freshly shredded cheese melts more smoothly.
- Salt and black pepper: Add 1/8 teaspoon each of salt and pepper to enhance the flavor.
Recipe Variations
- Ham and Asparagus Scalloped Potatoes: Dice up some cooked ham and add it to the casserole along with a couple of steamed asparagus spears for a protein and veggie boost.
- Sun-Dried Tomato and Goat Cheese Scalloped Potatoes: Swap the cheddar cheese for crumbled goat cheese and add a handful of chopped sun-dried tomatoes for a tangy, Mediterranean twist.
- French Onion Scalloped Potatoes: Caramelize a small shallot in the butter before adding the flour to create a rich, French onion flavor base. Top with a sprinkle of grated Gruyere cheese for an extra decadent touch.
- Smoked Salmon and Dill Scalloped Potatoes: Flake in some smoked salmon for a luxurious protein addition. Before baking, sprinkle the top with fresh dill for a bright, herbaceous flavor.
- Broccoli Cheddar Scalloped Potatoes: Add a small amount of steamed broccoli florets for a veggie-packed twist.
How To Make Cheesy Scalloped Potatoes
See the recipe box below for ingredient amounts and full recipe instructions.
- Slicing the Potato: Carefully slice the potato into even 1/4-inch thick pieces, ensuring each slice is similar in thickness for consistent cooking.
- Arranging in the Dish: Place the sliced potatoes neatly in a small baking dish that has been lightly buttered. For this recipe, a 5×5 inch baking dish, offering a base area of 25 square inches and a 22 fluid ounce capacity, is ideal. Alternatively, any baking dish of a similar size will work just as well.
- Preparing and Adding Cheese Sauce: Follow the recipe below to prepare the cheese sauce, then pour it evenly over the arranged potato slices in the dish.
- Final Bake: Bake the dish initially for 25 minutes. After this, take it out, add more shredded Cheddar cheese on top, and return to the oven for an additional 20 minutes of baking until the cheese is golden and bubbly.
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Expert Tips
- Even Slices: Ensure your potato is sliced into even 1/4-inch thick slices, using either a mandoline for precision or a sharp knife. Ensuring the slices are of similar thickness will help them cook uniformly.
- Layering: Layer the potatoes and cheese evenly for consistent flavor throughout.
- Baking Dish: Use a small baking dish to keep the layers compact.
- Check for Doneness: Potatoes should be fork-tender and the top golden brown.
Frequently Asked Questions
For this recipe, a 5×5 inch baking dish, offering a base area of 25 square inches and a 22 fluid ounce capacity, is ideal. Alternatively, any dish of a similar size will work just as well.
Yes, assemble the casserole (without baking) and store it in the fridge for up to 24 hours. Add a few extra minutes to the baking time when reheating.
Absolutely! Just use a 6×8 inch or a 6×6 inch baking dish and keep the baking time the same.
It’s optional. Peeled or unpeeled both work.
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-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
- Even Slices: Ensure your potato is sliced into even 1/4-inch thick slices, using either a mandoline for precision or a sharp knife. Ensuring the slices are of similar thickness will help them cook uniformly.
- Layering: Layer the potatoes and cheese evenly for consistent flavor throughout.
- Baking Dish: Use a small baking dish to keep the layers compact.
- Check for Doneness: Potatoes should be fork-tender and the top 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.
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 pond๐๐ด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ )
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.๐
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!!!