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How to cook scalloped potatoes from box?

Scalloped potatoes are a classic comfort food that can be enjoyed as a side dish or even a main course. While making them from scratch requires peeling, slicing and layering potatoes, you can simplify the process by using a boxed scalloped potato mix. These boxed potato mixes provide a shortcut to enjoying scalloped potatoes in under an hour. If you want to learn how to quickly and easily make scalloped potatoes using a boxed mix, just follow these simple steps.

What You’ll Need

Before getting started, you’ll need to gather the following ingredients and kitchen tools:

  • Boxed scalloped potato mix (enough for 4-6 servings)
  • Milk or half-and-half (amount called for on potato mix box)
  • Butter or margarine (amount called for on potato mix box)
  • Cooking spray or butter for greasing baking dish
  • 9×13 inch baking dish
  • Large mixing bowl
  • Wooden spoon or spatula for mixing
  • Knife for cutting butter
  • Measuring cups
  • Cooking pot
  • Oven mitts

Be sure to check the directions on your specific boxed mix for other ingredients or tools needed. Some mixes may call for sour cream, shredded cheese or require a 2 quart casserole dish instead of a 9×13 inch pan. Having all your ingredients and equipment ready ahead of time will make the process smooth and simple.

Prepare the Baking Dish

Preheat your oven to the temperature listed on the scalloped potato box. While the oven heats up, prepare the baking dish by coating it with non-stick spray or spreading butter on the bottom and sides. This will prevent the potatoes from sticking as they cook.

If you want extra crispy edges, you can also coat the dish with breadcrumbs or panko. Simply sprinkle them across the bottom and sides of the greased dish. The starchiness of the crumbs will help absorb moisture and get deliciously crispy in the oven.

Make the Sauce

Open the boxed scalloped potatoes and find the packet of sauce mix. Pour this into a medium mixing bowl. Next, grab the amount of milk or half-and-half called for in the directions. Slowly whisk the milk into the sauce mix until fully incorporated and smooth.

Melt the butter in a small saucepan or in the microwave. Then stir the melted butter into the sauce until combined. At this point, you can add any other ingredients that your specific mix calls for like sour cream, grated cheese, or seasonings.

Cook the Potatoes

Bring a large pot of salted water to a boil. Add the potatoes from the boxed mix and cook until tender, about 5-7 minutes. Drain the potatoes and return them to the hot pot to dry out for 1 minute.

Transfer the cooked, drained potatoes to the large mixing bowl with the prepared sauce. Gently toss them to coat evenly. Be careful not to break up the potatoes too much.

Transfer to Baking Dish

Pour the coated potato mixture into your greased baking dish. Spread into an even layer. At this point, you can top with optional ingredients like shredded cheese, buttered breadcrumbs, chopped ham, or fried onions.

Bake uncovered for about 45 minutes. The scalloped potatoes are finished when bubbly, golden brown, and fork tender. If the top isn’t browning enough, run under the broiler for 1-2 minutes watching carefully to avoid burning.

Let Set Before Serving

When the scalloped potatoes come out of the oven, allow them to rest for 5-10 minutes before cutting and serving. This allows the sauce to thicken up and helps keep the slices intact.

Serve the scalloped potatoes while hot alongside a main protein and vegetable. They go great with ham, pork chops, chicken, or beef entrees. These creamy potatoes can be enjoyed for dinner or even alongside brunch.


Leftover scalloped potatoes will keep well refrigerated for 3-4 days. Reheat individual slices in the microwave until warmed through before serving again.

The baked dish can also be frozen for longer term storage. Allow to cool completely then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in a 375F oven until hot.


There are many ways to customize boxed scalloped potatoes to suit your tastes:

  • Stir in cooked and crumbled bacon for added richness.
  • Add cheddar, gruyere or blue cheese for more flavor.
  • Top with crispy fried onions or sliced almonds before baking.
  • Mix in roasted garlic or caramelized onions to the sauce.
  • Use chicken or vegetable broth instead of milk for a lighter dish.

Feel free to get creative and make this easy side your own!

Tips for the Best Results

Follow these tips for perfect scalloped potatoes every time:

  • Don’t overcook the potatoes – they should be just fork tender.
  • Prevent scorching by using a ceramic or glass dish instead of metal.
  • For creamiest texture, use half-and-half instead of regular milk.
  • Shred a combination of cheddar and parmesan cheeses for rich flavor.
  • Cut lid slits into foil cover to allow steam to vent while baking.
  • Let baked dish rest before serving so sauce sets up.

Common Questions

Can I prepare this ahead of time?

Yes, assembled and unbaked scalloped potatoes can be covered and refrigerated up to 24 hours before baking. Allow the cold dish to sit at room temperature for 30 minutes before baking.

Can I double this recipe?

Doubling the ingredients works well. Just use a bigger 3 quart baking dish and increase baking time about 10 minutes. Test for doneness before removing from oven.

Can I use sweet potatoes instead?

Absolutely! Simply substitute the white potatoes from the box with peeled, sliced sweet potatoes. Proceed with the same recipe directions.

What if it’s too soupy?

If your scalloped potatoes look too moist, continue baking until evaporated and desired consistency is reached. You can also mix 1-2 tablespoons of cornstarch into the sauce to help thicken it up.

What if it’s too dry?

If the dish seems dried out, covering it with foil should help steam it. You can also stir in a little extra milk or cream to loosen it up before serving.


Whipping up creamy, comforting scalloped potatoes is easy with the shortcut of boxed potato mixes. By preparing the baking dish, making the sauce, simmering the potatoes, assembling the dish and baking until bubbly and browned, you’ll enjoy the great taste without all the peeling and slicing. Feel free to tweak the seasonings or ingredients to make this classic side your own.