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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.
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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.
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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.
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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.
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!!!