Yukon Gold Scalloped Potatoes

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I have been looking for a great scalloped potato recipe.  I know it may seem pretty basic but I’ve had rotten luck with cheese that separates (and I was using good cheese) and lackluster flavor.  This recipe was definitely a winner in my book and the Yukon Gold potatoes added a nice touch of something extra.  Enjoy!

yukon gold scalloped potatoes

Yukon Gold Scalloped Potatoes

Michele Bergh
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Course Side Dish
Cuisine American
Servings 8 servings


  • 8 large Yukon Gold potatoes sliced thinly
  • 4 tbsp butter
  • 1 small onion minced
  • 4 tbsp flour
  • 1 tsp salt
  • 2 1/2 cups milk
  • 2 1/2 cups shredded Colby Jack cheese


  • Preheat oven to 375
  • Slice the potatoes so they are about 1/8 inch or less thick and set aside
  • Melt butter in saucepan over medium heat
  • Add onions and cook until tender, about 5 minutes
  • Add flour and salt and cook for another minute
  • Slowly add in milk, stir slowly
  • Cook until mixture has come to boil and thickened
  • Remove from heat and add half the cheese
  • Stir until melted
  • Layer half the potatoes in the 9×13 cooking dish
  • Spread half the sauce over the potatoes
  • Sprinkle half the remaining cheese over the sauce
  • Layer the rest of the potatoes in the cooking dish
  • Spread the remaining sauce over the potatoes
  • Sprinkle the remaining cheese over the sauce
  • Cover with foil and place it in the oven for 1 1/2 hours
  • Remove the foil and check to see if it’s done
  • If it’s close to being done (a fork easily goes into the potatoes, leave the foil off and continue to bake for about 20 minutes
  • If they don’t feel close to done, put the foil back on and continue to cook for 20 minutes
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