Yellow Scalloped Potatoes

Yellow Scalloped Potatoes
Butter Scalloped Potatoes Header

Yellow Scalloped Potatoes or Scalloped Potatoes with Butter Cheese Sauce that is just too good as a side or with protein added for a complete meal. It’s just something uniquely good.

The Flavor of these are just unreal with the thinly sliced Potatoes still having some bite to them. They’re Fork Tender and really quite enjoyable. Cook it longer for more softer Scalloped Potatoes if you want. I like them with a bit of bite.

These are not your typical Béchamel based Scalloped Potatoes. The Sauce is thickened with Potato Starch instead of Flour and there are three key ingredients that come together to produce that amazing Flavor and Beautiful Yellow colored Sauce.

This is a Rich Buttery Cheese Sauce that is just so Awesome! The Cheese is almost unnoticeable by itself but creates a really nice balance with the Butter Popcorn Seasoning. For a more Cheese taste top the Scalloped Potatoes off with shredded Cheese. Both the Butter & Cheese Ingredients creates that wonderful Yellow Sauce.

When preparing, start the Sauce first. The goal is to have the Sauce hot and ready as soon as the Potatoes are sliced to minimize on browning of the Potatoes and to retain as much Starch naturally present in the Potatoes.

Scalloped Potatoes Butter & Cheese Sauce

Combine all of the ingredients into a Saucepan and mix while bringing it to a boil to thicken.

  • 1 C Whole Milk 
  • 2 Tbl Butter
  • 1 Tbl Potato Starch
  • 2 tsp Cheddar Cheese Powder
  • 1 tsp Butter Popcorn Seasoning
  • 1/4 tsp Black Pepper
  • 1/8 tsp Cream of Tartar

The amount of liquid for Scalloped Potatoes is usually around 1 Cup – 1 1/2 C per 1 lb. of Sliced Potatoes. This is also affected by the Starch content in the Potatoes as well as how much thickening is used for the liquids.

10 percent cream

Use 1 Cup of Whole Milk or the below mixture of Cream & Water. I usually have 10% on hand for coffee and so use this, but either one will work.

  • 1/3 C Cream 10 %
  • 2/3 C Water

Just a couple Tablespoons of Butter or Bacon Grease, Lard, Rendered Fat or a Neutral Oil.

If adding in Fatty Proteins like Sausages or Ground Beef the Fat can be omitted since the Sauce will get the Fat from the Meat added in.

This contributes the Buttery taste and Yellow Color in the Scalloped Potatoes as well as adding in the Salt. It always amazes me how this one simple ingredient can elevate a dish so much with a Rich Buttery Flavor. I even wrote a Food For Thought article on it. In this recipe, it just works magic.

Plate of Butter Popcorn Seasoning

1 tsp of Butter Popcorn Seasoning is added to the Scalloped Potato Sauce.

This contributes to the Yellow Color and adds Cheese flavor, almost unnoticeable, yet Cheesy. It works exceptionally well with the Butter Popcorn Seasoning in creating a Buttery Cheese Flavor, but not overly dominating. It’s just a very nice pairing and creates a flavor profile something of its own.

Cheddar Cheese Powder

Either 2 tsp of Cheddar Cheese Popcorn Seasoning or Cheddar Cheese Powder that is used for Mac & Cheese can be used.

Cream of Tartar does an excellent job at adding a bit of acidity and especially so at exaggerating the creaminess of a dish. It is this combination of Butter & Cheese Powder with Cream of Tartar that just creates that Flavor Profile for this dish.

Cream of Tartar

Only a small amount is added (1/8 tsp) to lift the flavors up a bit.

Use a bit of Black Pepper or other heat sources such as White Pepper, Cayenne Pepper, Chili Flakes, or Hot Aleppo.

If including Spicy Proteins like Hot Italian Sausage or Chourico Sausages, omit the Black Pepper since these will contribute the heat.

Black Pepper

This recipe uses 1/4 tsp of Black Pepper. Cut this in half if you want the dish with less heat or add more if you want a bit more heat.

Potato Starch is used to thicken the Sauce along with the Natural Starch released from the Potatoes instead of Flour.

Normally Flour is used, however I much prefer staying relative to the ingredients being used. Since this is Scalloped Potatoes, Potato Starch is much preferred over flour.

Peel the Potatoes & weigh them out until you get about 500 g of whole Potatoes. A little over or under is fine. Do this after you have made the Scalloped Potato Sauce above. So that everything can be combined right away.

Run the Potatoes through a food processor which will slice them really thin, about 1/8 ” thin.

Try to place the Potatoes in the narrow opening to avoid the Potatoes shifting sideways when slicing and creating long slices or fit 2 Potatoes in the wider opening. You can slice these by hand, but you really want to process the Potatoes quickly to avoid any browning.

Thin Sliced Potatoes

Run 500 g of Peeled Potatoes through a food processor to slice them up quickly and combine with the Sauce in a bowl. They should be very thin, about 1/8 inch.

Yukon or Russet Potatoes are best for Scalloped Potatoes. I myself really like the flavor and texture of White Potatoes, which are a medium starchy Potato and often use these. Although these being called Yellow Scalloped Potatoes you could go with Yukon Gold for a more pronounced yellow color.

White Potatoes

Peel and place into a bowl on a scale to weigh out approximately 500 g. A little less or over is fine.

Potatoes naturally release Starch when sliced. It is ideal for Scalloped Potatoes to include the Natural Starch, therefore you don’t want to rinse the Potatoes. This would wash away the Starch that could be used for Thickening the Sauce.

In my opinion, Natural Starch is always preferred over processed Starch or added Flours to thicken the Sauce. This recipe makes use of 1 Tbl of Potato Starch with any remaining Potato Starch coming from the Potatoes themselves.

Add your choice of shredded Cheese on top. Cheddar or Marble Cheese works well standalone or with most proteins added to the Scalloped Potatoes. Other Cheeses can be used too such as Monterrey Jack Cheese, Three Cheese blend or a Tex-Mex depending on the proteins being added if any.

Cook in a gentle heat, the Potatoes are already covered while in the oven, which increases the heat. Cooking Scalloped Potatoes at 325 F is much preferred over higher heats. The oven rack should be positioned in the middle.

Cover and bake in the oven for 30-35 minutes or longer for softer Scalloped Potatoes. Uncover and broil 3-5 minutes for color. Remove and let rest covered for 20 minutes. During this time the Potatoes will further soften.

I prefer Scalloped Potatoes that have some bite to the Potatoes. If you prefer softer Potatoes then just cook them longer until the desired tenderness. Keep in mind that they will still cook a bit when resting.

After the Bake time, uncover and broil for 3-5 minutes or until browned to your liking. Times will vary depending if you have Cheese on top or not, so keep an eye on it and remove once browned to your liking.

Preheat the oven to 325 F and prepare the Sauce first. You want this ready as soon as the Potatoes are sliced thinly to toss immediately with the Sauce to avoid losing any Starch and the sliced Potatoes oxidizing. This is why a food processor is ideal since it can slice up the Potatoes in about 1 minute.

Scalloped Potatoes Butter & Cheese Sauce

Add all the ingredients for the Yellow Sauce into a Saucepan and bring to a boil until the Sauce is thickened. Remove and set aside.

Food Processor Sliced Potatoes

Run 500 g of peeled Potatoes through the food processor to slice them thinly (1/8 inch).

Sliced Potatoes and Sauce

Empty the sliced Potatoes into a bowl and add the cooked Yellow Sauce. Toss to separate the slices and distribute the Sauce throughout.

Casserole Scalloped Potatoes

Empty into a 2 1/2 quart Casserole and flatten out evenly. Cover with a lid or Tinfoil and Bake for 30-35 minutes or until fork tender. Uncover and Broil 3-5 minutes.

Yellow Scalloped Potatoes after resting

Remove from the oven, cover and let rest 20 minutes before serving. Garnish with Parsley & Aleppo.

The rest time is important to finish cooking the Potatoes and allowing them to come down in temp. As they rest while covered, they will further soften to fork tender resulting in perfectly done Scalloped Potatoes that have some bite to them.

Garnished Yellow Scalloped Potatoes

Garnish them off with some Parsley & Aleppo and maybe some Parmesan too!

While this dish is good all by itself as a side dish. I always add in a Protein to to enjoy this as a complete meal. As a side dish this is good for 4 people or as a complete meal for 2 people.

Canned Ham

Add a can of Ham with the Juices.

Scalloped Potatoes and Canned Ham

Empty a can of Ham with the Juices into the Bowl and break it apart with the Sliced Potatoes & cooked Yellow Sauce.

Portuguese Chourico Sausage

Use 1 Chourico Sausage sliced thin through the food processor the same as the Potatoes.

Yellow Scalloped Potatoes with Chourico

Run the Portuguese Chourico Sausages through the Food processor to thinly slice and add it to the Potatoes & cooked Yellow Sauce.

Yellow Scalloped Potatoes with Canned Tuna

Use 1 Can of Tuna with the Juices Drained out and place into the Bowl and break apart with the Potatoes & cooked Yellow Sauce.

Top the Casserole with Marble or Cheddar Cheese.

Yellow Scalloped Potatoes with Ground Beef

Cook up 1/2 lb. of Ground Beef. Optionally with some Onion & Garlic.

Then add in the remaining ingredients for the Yellow Sauce to bring to a boil and thicken. Remove from the heat and toss with the Potato slices when ready.

Yellow Scalloped Potatoes Pin

Yellow Scalloped Potatoes

Thinly Sliced Potatoes about 1/8 " thin tossed in a Yellow Buttery Cheese Sauce and oven baked covered, then uncovered to brown the top. Rested for 20 minutes resulting in Potatoes that still have some bite to them with a delicious Yellow Buttery Cheese Sauce.
This recipe is also so good with added proteins like Ground Beef, Chourico Sausage, Canned Ham, Canned Tuna, and Corned Beef!
Prep Time10 minutes
Cook Time40 minutes
Rest Time20 minutes
Servings: 4 portions


  • 1 Casserole Dish – 2 1/2 Quarts with Lid or use Tin Foil
  • 1 Saucepan
  • 1 Food Processor – Fitted with Slicer
  • 1 Bowl – to toss the Sliced Potatoes & Sauce
  • 1 Digital Scale


  • 500 g Potatoes - Thinly sliced 1/8 " thin

Yellow Sauce

  • 1 C Whole Milk
  • 2 Tbl Butter
  • 1 Tbl Potato Starch
  • 2 tsp Cheddar Cheese Powder
  • 1 tsp Butter Popcorn Seasoning
  • 1/4 tsp Black Pepper - or less
  • 1/8 tsp Cream of Tartar


  • Preheat the oven to 325 F.
    Combine all of the ingredients for the Yellow Sauce into a Saucepan and bring to a boil. Remove from heat and prepare the Potatoes.
  • Peel and weigh out 500 g of Peeled Potatoes. Run them through a food processor to slice them very thin (1/8 inch). Empty into a Bowl with the Yellow Sauce and mix well to ensure all the Potatoes slices get separated and coated in the Sauce.
  • Empty into a 2 1/2 Quart Casserole Dish and flatten out to a uniform thickness throughout. Optionally sprinkle with shredded cheese. Cover and place into the oven for 30 – 35 minutes to bake or until just about fork tender.
    Remove the cover and Broil 3-5 minutes or until browned to your liking.
  • Remove and let rest while covered for 20 minutes before serving. Garnish with Parsley & Aleppo. Add some Parmesan.


Cook longer for softer Potatoes. To test, pierce the Potatoes with a fork and feel how firm or soft the Potatoes are.
Add in your Choice of Protein for a meal for Two! 
Course: Side Dish
Cuisine: Canadian
Keywords: Scalloped Potato Recipe, Scalloped Potatoes, Scalloped Potatoes with Butter Cheese Sauce, Scalloped Potatoes with Yellow Sauce, Yellow Scalloped Potatoes
Author: JAH
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