Cheesy Scalloped Potatoes for Two

There’s something cozy about scalloped potatoes that makes any dinner feel special. They’re creamy, cheesy, and just comforting in a way that mashed potatoes can’t quite match. But most recipes feed a crowd, which is great if you’re hosting Thanksgiving but not so great when it’s just you and your partner on a Tuesday night.

That’s why I scaled down my favorite scalloped potato recipe to make just enough for two people. No more eating leftovers for a week or tossing out dried-up potatoes from the back of the fridge. This version uses one baking dish and comes together in about an hour.

Want them extra cheesy? Add more parmesan. Prefer them less garlicky? Use two cloves instead of three. That’s the best part about cooking for two – you can tweak things exactly how you like them.

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What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy or all-purpose potatoes like Russets or Yukon Golds. Russets are great because they absorb the creamy sauce really well and get nice and tender, while Yukon Golds hold their shape a bit better and add a buttery flavor. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they don’t absorb the sauce as well and can end up a little firm. When you’re slicing your potatoes, aim for about 1/8-inch thick slices so they cook evenly – a mandoline slicer makes this super easy, but a sharp knife works just fine too.

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Options for Substitutions

This cozy dish is pretty forgiving when it comes to swapping ingredients:

• Butter: You can use olive oil or vegetable oil instead of butter, though butter does give the sauce a creamier taste. Use the same amount if making the swap.
• Milk: Whole milk works best here, but you can use 2% milk if that’s what you have. For a richer sauce, try half-and-half or heavy cream – just keep an eye on it as it may thicken faster.
• Potatoes: Russet potatoes are the classic choice for scalloped potatoes and shouldn’t be substituted, as they have the right starch content to create that creamy texture between the layers. Yukon golds can work in a pinch, but avoid waxy potatoes like red potatoes.
• Parmesan: If you don’t have parmesan, try using gruyere, cheddar, or even mozzarella. Each will give you a different flavor profile, but all melt nicely.
• Garlic: Fresh garlic is best, but you can use 1/2 teaspoon of garlic powder if you’re in a bind. Add it directly to the milk mixture.

Watch Out for These Mistakes While Baking

The biggest mistake when making scalloped potatoes is cutting your potato slices too thick, which leads to undercooked, crunchy potatoes – aim for slices about 1/8 inch thick using a mandoline or sharp knife for the most even cooking.

Another common error is not making your sauce thick enough before pouring it over the potatoes, so make sure it coats the back of a spoon and has a creamy consistency, otherwise you’ll end up with a watery casserole.

To prevent the top from burning before the potatoes cook through, cover your dish with foil for the first 40 minutes, then remove it for the last 10-20 minutes to get that golden, bubbly finish.

Finally, don’t skip the resting time after baking – those few minutes allow the sauce to thicken up and make serving much cleaner instead of having everything slide around on the plate.

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What to Serve With Scalloped Potatoes?

Scalloped potatoes are pretty rich and creamy, so they pair really well with simple proteins like roasted chicken, grilled steak, or baked salmon. I love serving them alongside a crisp green salad with a light vinaigrette to balance out all that cheesy goodness. If you’re going for a full comfort meal, add some roasted green beans or steamed broccoli on the side. Since this recipe makes just enough for two people, it’s perfect for a cozy date night dinner with a glass of wine and some crusty bread to round out the plate.

Storage Instructions

Store: Leftover scalloped potatoes keep really well in the fridge. Just cover the dish tightly with foil or transfer to an airtight container, and they’ll stay good for up to 4 days. The flavors actually get even better the next day as everything melds together!

Freeze: You can freeze scalloped potatoes, though the texture might be slightly different when thawed. Let them cool completely, then wrap tightly in plastic wrap and foil, or use a freezer-safe container for up to 2 months.

Reheat: To reheat, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. You can also microwave individual portions, but the oven method keeps them creamier and prevents the edges from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 430-480
• Protein: 13-16 g
• Fat: 15-18 g
• Carbohydrates: 65-75 g

Ingredients

For the sauce:

• 1.5 tbsp butter (I like Kerrygold unswalted butter for this)
• 2-3 garlic cloves (freshly minced for best flavor)
• 1.5 tbsp flour
• 1 cup milk
• 1.25 tsp salt
• 0.75 tsp pepper
• 0.25 tsp onion powder

For the assembly:

• 4 potatoes (sliced into 1/8-inch rounds for even cooking)
• 3 tbsp parmesan (I prefer Kraft grated parmesan for a salty crust)
• fresh parsley

Step 1: Prepare the Mise en Place and Preheat

• 1.5 tbsp butter
• 2-3 garlic cloves, freshly minced

Preheat your oven to 350°F and lightly butter a small baking dish (approximately 8×8 inches or similar).

While the oven heats, mince your garlic cloves fresh—I find that freshly minced garlic releases so much more flavor than pre-minced.

Have all your ingredients measured and ready before you start cooking the sauce, as it comes together quickly.

Step 2: Make the Béchamel Sauce

• 1.5 tbsp butter
• 1.5 tbsp flour
• 1 cup milk
• 1.25 tsp salt
• 0.75 tsp pepper
• 0.25 tsp onion powder

Melt the remaining butter in a small saucepan over medium heat and add the minced garlic, cooking for about 1 minute until fragrant.

Sprinkle the flour over the butter and garlic, stirring constantly for 1-2 minutes to create a smooth paste (this is called a roux and it prevents lumps in your sauce).

Gradually pour in the milk while whisking continuously, then add the salt, pepper, and onion powder.

Continue stirring until the sauce thickens and reaches a gentle boil, about 3-4 minutes—it should coat the back of a spoon.

Step 3: Slice Potatoes and Layer in Dish

• 4 potatoes, sliced into 1/8-inch rounds

While the sauce simmers, slice your potatoes into thin, even 1/8-inch rounds—I like to use a mandoline or sharp knife for consistency, which ensures they cook evenly.

Arrange the potato slices in the buttered baking dish in slightly overlapping layers, distributing them evenly across the bottom.

Step 4: Assemble and Bake

• béchamel sauce from Step 2
• 3 tbsp parmesan

Pour the béchamel sauce from Step 2 evenly over the layered potatoes, making sure it flows between the layers and covers everything.

Sprinkle the Kraft grated parmesan generously over the top—I prefer it for this dish because it gets deliciously salty and crispy on the surface.

Bake uncovered at 350°F for 50-60 minutes until the potatoes are fork-tender and the top is golden brown.

Step 5: Rest and Serve

• fresh parsley, for garnish

Remove the baking dish from the oven and let it rest for 2-3 minutes before serving—this brief rest allows the sauce to set slightly so it won’t run all over the plate.

Garnish with fresh parsley for color and a fresh flavor contrast.

Cheesy Scalloped Potatoes for Two

Delicious Cheesy Scalloped Potatoes for Two recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 2 servings

Calories 455 kcal

Ingredients

  

For the sauce::

• 1.5 tbsp butter (I like Kerrygold unswalted butter for this)
• 2-3 garlic cloves (freshly minced for best flavor)
• 1.5 tbsp flour
• 1 cup milk
• 1.25 tsp salt
• 0.75 tsp pepper
• 0.25 tsp onion powder

For the assembly::

• 4 potatoes (sliced into 1/8-inch rounds for even cooking)
• 3 tbsp parmesan (I prefer Kraft grated parmesan for a salty crust)
• fresh parsley

Instructions

 

• Preheat your oven to 350°F and lightly butter a small baking dish (approximately 8x8 inches or similar). While the oven heats, mince your garlic cloves fresh—I find that freshly minced garlic releases so much more flavor than pre-minced. Have all your ingredients measured and ready before you start cooking the sauce, as it comes together quickly.
• Melt the remaining butter in a small saucepan over medium heat and add the minced garlic, cooking for about 1 minute until fragrant. Sprinkle the flour over the butter and garlic, stirring constantly for 1-2 minutes to create a smooth paste (this is called a roux and it prevents lumps in your sauce). Gradually pour in the milk while whisking continuously, then add the salt, pepper, and onion powder. Continue stirring until the sauce thickens and reaches a gentle boil, about 3-4 minutes—it should coat the back of a spoon.
• While the sauce simmers, slice your potatoes into thin, even 1/8-inch rounds—I like to use a mandoline or sharp knife for consistency, which ensures they cook evenly. Arrange the potato slices in the buttered baking dish in slightly overlapping layers, distributing them evenly across the bottom.
• Pour the béchamel sauce from Step 2 evenly over the layered potatoes, making sure it flows between the layers and covers everything. Sprinkle the Kraft grated parmesan generously over the top—I prefer it for this dish because it gets deliciously salty and crispy on the surface. Bake uncovered at 350°F for 50-60 minutes until the potatoes are fork-tender and the top is golden brown.
• Remove the baking dish from the oven and let it rest for 2-3 minutes before serving—this brief rest allows the sauce to set slightly so it won't run all over the plate. Garnish with fresh parsley for color and a fresh flavor contrast.