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Scalloped Potatoes From Leftovers Recipe

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Whenever you cook potatoes, it’s always a great idea to cook extra because it makes for easier meal preparation the next day.

One of the things you can do with leftover potatoes is make some pretty delicious scalloped potatoes.

By the way, if you don’t have leftover potatoes, you can boil some and let them cool before slicing. In this picture, we’ve used new potatoes.

It also helps you if you have some leftover cheese sauce from last night’s dinner too. Perhaps a cheese sauce that you used on steamed cauliflower or broccoli? Make a little extra and then use it the next day in this easy to prepare dish. If you don’t have leftover cheese sauce, you’ll find a recipe below.

This will make about 2 cups of cheese sauce. How much you need for the scalloped potatoes will depend on how many potatoes you’re using and how cheesy you want your potatoes. There is no real right or wrong with this one. However, if you are making a square 9” pan of potatoes like shown in our picture, you probably want at least 1 ½ cups of sauce

Scalloped Potatoes From Leftovers Recipe

Scalloped Potatoes From Leftovers Recipe

Prep Time: 10 minutes
Total Time: 10 minutes

Such a great way to use up leftovers!


  • Ingredients for Cheese Sauce if You Don’t Have Leftover Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¼ teaspoon salt and pepper
  • 1 ½ cups milk
  • 1 cup shredded cheddar or other favorite cheese or mixture


    Prepare the Sauce:
    In a medium saucepan, melt the butter over medium heat. Next, add the flour, salt, and pepper and whisk constantly.

    Once the mixture has thickened a little, gradually add the milk and whisk thoroughly before adding more milk.

    Continue whisking until the mixture is fully thickened.

    Now, it’s time to remove the pan from the stove and stir in the shredded cheese. Stir until combined and serve.

    How to Assemble Your Scalloped Potatoes
    Thinly slice your leftover potatoes. As mentioned earlier, if you're boiling your potatoes specifically to make this recipe, allow them to cool first or you’ll burn your fingers and end up with crumbly potatoes.

    If you are using leftover cheese sauce, you don’t need to reheat the cheese sauce before using it. Simply drop it by spoonfuls on the potatoes and the heat from the oven will help distribute the sauce evenly.

    Place half the potatoes in an oven-safe dish. Top with half the cheese sauce. Then add another layer of potatoes. Finally top with the remaining cheese.

    Place the baking dish, uncovered, into a 350F oven. In the last 10 minutes of baking, top with some shredded cheese and allow it to brown.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Sunday 10th of April 2022

This is my favorite recipe for scalloped potatoes and has been my Go To for years. However, you have in the list, prep time 10 min, total time 10 min. Thanks again for the amazing recipe!


Tuesday 6th of November 2018

I dont see how long to bake these. Did I miss it?

Kelli Miller

Thursday 8th of November 2018

Place the baking dish, uncovered, into a 350F oven. In the last 10 minutes of baking, top with some shredded cheese and allow it to brown.


Thursday 9th of November 2017

I just want to make you aware that in the instructions there is no indication on when to add the 'flour'. I gave this to my hubby to make while at work and I did not notice that it was missing the flour. I would have noticed it however, my hubby didn't. It was a little soupy with no flour! lol

Kelli Miller

Monday 13th of November 2017

Oops!! Thanks bunches for letting me know. It should be added in the very first step. I have corrected the recipe. :-)

Susie @Bowdabra

Saturday 2nd of March 2013

Thank you for sharing your nifty project with us! Come by again next week and link up another awesome project!

Have a good week! Susie @bowdabra

Miz Helen

Saturday 2nd of March 2013

This is a great idea, I have some potatoes in the refrigerator that are headed for this recipe. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen

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