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Lip-Smackin' Ritz-Style Cheesy Scalloped Potatoes

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“This is the way my mother (Mrs. Ritz) taught me to make homemade scalloped potatoes. This is a down-home, Southern-style dish that is very flavorful and even better reheated the next day. So easy, even a caveman could do it (hee hee)”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Slice potatoes into 1/4" chips. Keep potatoes in a large bowl of cool water until you are ready to assemble in 13 x 9 glass baking dish.
  3. Drain the potatoes from the cool water, and blot dry with paper towels. Salt and pepper the potatoes to taste.
  4. Spray baking dish with nonstick cooking spray.
  5. Begin layering. You will repeat the layers as follows until you run out of ingredients, or reach the top of the dish, whichever comes first. Try to make your top layer cheese.
  6. LAYERS:
  7. Put 4 strips of bacon on bottom of the baking dish, stretched flat.
  8. Place 3 pats of butter about 1/4" thick in bottom of dish, on the Left, Center, and Right, or wherever you feel like the butter should be.
  9. Cover the bacon and butter with potatoes, in one relatively flat layer.
  10. Sprinkle flour over the potatoes, about 3 Tablespoons each time you layer it.
  11. (You will have flour leftover more than likely after you're done assembling, which you will just discard.).
  12. Cut thin slices of Velveeta and tear the slices into 3 long strips, randomly placing the cheese strips on top of the potatoes/flour. (Don't cover the potatoes completely with cheese -- space it out about 2-3" between strips.).
  13. Repeat the layering process til finished. Pour enough milk over potatoes to fill the dish halfway to the top. (I guessed at the amount in the ingredient list; it depends on the size of your dish.).
  14. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 10 minutes.
  15. These potatoes don't last long at our family gatherings. Hope you enjoy it as much as we do!

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