Scalloped Potatoes
30 min
55 min


2 pounds (about 6 medium) potatoes, peeled, thinly sliced

3 tablespoons Land O Lakes® Butter

1/4 cup chopped onion

3 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

1 cup water

1 (12-ounce) can (1 1/2 cups) evaporated milk

1/3 cup grated Parmesan cheese

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 11 x 7-inch baking dish.

  2. STEP 2

    Place potatoes in large saucepan. Cover with water; bring to a boil. Cook 3-4 minutes at medium-high heat; drain. Arrange potatoes in prepared baking dish. Set aside.

  3. STEP 3

    Melt butter in same saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened. Stir in flour, salt and pepper. Gradually stir in evaporated milk and water. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Pour milk mixture over potatoes. Sprinkle with cheese.

  4. STEP 4

    Bake 25-30 minutes or until potatoes are tender and cheese is light golden brown.

Tip #1

Mexican Scalloped Potatoes: Add a combination of chopped ham, red pepper and/or finely chopped green chilies to the potatoes before baking.

Cheesy Scalloped Potatoes: Add 1 cup shredded cheddar cheese to milk mixture after it is removed from heat. Top potoatoes with additional shredded cheddar cheese in place of Parmesan cheese.

Recipe courtesy of NESTLÉ® USA.


8Fat (mg)
30Cholesterol (mg)
450Sodium (mg)
27Carbohydrates (g)
0Dietary Fiber
7Protein (g)


Explore reviews from
our online community

  November 19, 2010

Fast, easy and delicious! I made the cheesy version and added a few sliced green onions to the top during the last 5 minutes of baking. Will definitely make this again! Thanks Land O Lakes, I finally found a scalloped potatoes recipe that doesn't need hours to make.

— says Anonymous
  April 07, 2009

Tasty! Would make again! I made the cheesy version, since I did not have any parmesan.

— says Beth
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