Scalloped Potatoes Recipe


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This Scalloped Potatoes recipe is the perfect side dish to accompany everything from Oven Baked Chicken Breasts to a perfect Pork Tenderloin or a Roast Turkey Breast!

Scalloped potatoes come together with just a few basic ingredients from the pantry. Once layered, bake this easy potato casserole until tender, golden, and bubbly. Potato perfection!

Get creative by mixing in sliced mushrooms, peas, or broccoli! Make it an entrée by layering the potatoes with ham and cheese! Talk about a one-size fits all dinner!

Creamy scalloped potatoes baked to golden perfection in a white baking dish

The Best Scalloped Potatoes Recipe

Who doesn’t love a good homemade scalloped potatoes recipe?   Of all the potato side dishes from Oven Roasted Potatoes to Perfect Baked Potatoes, nothing says comfort food like a big steaming side of scalloped potatoes (except maybe creamy buttery mashed potatoes).

So exactly what are Scalloped Potatoes? Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked. The result is this savory scalloped potato recipe!

What is the Difference Between Scalloped and Au Gratin Potatoes?

Potatoes au Gratin are also called cheesy potatoes because the white sauce is actually a cheese sauce (and they often have cheese sprinkled between the layers and/or breadcrumb topping).

This scalloped potato recipe can (of course) be topped with cheese or have cheese added in but sometimes I love the simplicity in this recipe without cheese. The sweetness of the onions and milk is the perfect addition to these sliced potatoes!

Serving creamy scalloped potatoes garnished with parsley from a baking dish.

How to Make Scalloped Potatoes

Making scalloped potatoes from scratch is easy. Scalloped potatoes ingredients are few and simple consisting of potatoes, onions and a cream sauce. While true scalloped potatoes do not have cheese, we sometimes add a little bit in!

Potatoes:

  • Slice the potatoes evenly to ensure the scalloped potatoes cook evenly
  • Use a mandoline to make this job extra quick (a $25 mandoline like this one does a great job and will save you lots of time)
  • Yukon gold potatoes (or red potatoes) have tender skin and don’t require peeling (they hold their shape well).
  • Russet potatoes or Idaho potatoes will work but tend to break apart more (but still taste pretty good).

Scalloped Potato Sauce:

A good roux is the foundation for a flavorful and creamy sauce. Don’t let the word roux scare you, it’s easy, I promise! A roux just means to cook the fat (in this case butter) and flour and add liquid to thicken and make a sauce!

  1. Cook the onion, garlic and butter. Add flour and cook a minute or two to get rid of any starchy flavor.
  2. Add liquid a little at a time stirring until smooth.  Sauce will seem very thick in the beginning, just keep whisking the roux a little at a time until it smooths out.
  3. Adjust flavor with salt and pepper.

If you decide to add cheese to the sauce (which will actually make these into Potatoes Au Gratin) remove the sauce from the stove and stir in 1 1/2 to 2 cups of cheese (cheddar/gruyere are great choices).

Scalloped potatoes being layered and prepared before baking in the oven

Assembly:

We layer the potatoes and sauce in a dish and bake.

  • Layer sliced potatoes with sauce in a greased 9×13 casserole dish.
  • Season the potatoes with salt and pepper between layers (sneak in cheese if you’d like).
  • Cover with foil and bake (this allows it to steam and the potatoes to cook through).
  • Remove foil and bake a bit more, this step creates the delicious brown top on the scalloped potatoes
  • Cool 20 minutes before serving to allow the sauce to thicken.

Easy to make creamy scalloped potatoes baked golden and delicious in a white baking dish

To Make Scalloped Potatoes Ahead of Time

To make these ahead of time (and keep cooking fast on the day of serving) we have tested partially baking them with great results. Bake the dish covered for 50-60 minutes. Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking). Cover well and refrigerate.

On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered about 35 minutes or until heated through.

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4.67 from 6 votes
Review Recipe

Scalloped Potatoes Recipe

Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Resting time 15 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
Scalloped Potatoes are the perfect potato casserole! Tender potatoes in a creamy onion sauce baked to golden perfection.

Ingredients

  • 1/4 cup butter
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds white potatoes sliced about 1/8 inch thick
  • salt and pepper to taste

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Instructions

  1. Preheat oven to 350˚F.

Sauce
  1. To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes. 

  2. Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

  3. Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.

Assembly
  1. Grease a 9"x13" baking dish. Place 1/3 of the potatoes in the bottom and season with salt and pepper. Pour 1/3 of the cream sauce sauce over top. 

  2. Repeat layers ending with cream sauce. Cover and bake for 45 minutes.

  3. Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.

  4. Allow to rest for 15 minutes before serving.

Nutrition Information
Calories: 286, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 484mg, Potassium: 1122mg, Carbohydrates: 39g, Fiber: 6g, Sugar: 5g, Protein: 9g, Vitamin A: 9.3%, Vitamin C: 37.3%, Calcium: 17.9%, Iron: 42.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword scalloped potatoes

Can You Freeze Scalloped Potatoes?

These potatoes will keep in the fridge for about 4 days and reheat well in the microwave, oven or in a frying pan! If you want to freeze them longer, yes, scalloped potatoes can be frozen!

Almost any casserole dish can be frozen perfectly with a little know-how. If making a freezer meal, the best way to freeze scalloped potatoes is to not fully cook them all way, but leave them a little undercooked.  Then, once they are cooled in the fridge, portion them out the way you want to and wrap carefully before putting in the freezer. To reheat, simply thaw and finish the cooking until the potatoes are tender again!

While that’s a great option, most often we want to freeze leftovers. In this case, these scalloped potatoes freeze well, although I do find they sometimes break apart a bit when reheated but they still taste great!

REPIN this Fantastic Casserole

Easy creamy scalloped potatoes in a white baking dish and being served with a silver spoon

This easy creamy scalloped potato recipe comes together with just a few basic ingredients from the pantry. The whole potato casserole is then oven baked until tender, golden, and bubbly. Potato perfection! #spendwithpennies #easyrecipe #scallopedpotatoes #potatorecipe #creamypotatoes #sidedish #easysidedish #festiveside #thanksgiving #casserole #easycasserole

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. “Delicious potatoes!”, exclaimed all at Easter dinner. : ) Thanks for the recipe. I have made these before with my recipe, but never got the right measurement for the sauce. This was perfect! I cannot though, try as I might, not put cheese between layers! It always makes its way in there. And, I put chopped green chile – medium heat – in the sauce. These were delicious! Thanks, again!

  2. Is there a thickness for the potatoes?
    My mandolin is a very thin slicer so I’m not sure if it would become mush during cooking as the slices would be so thin.

  3. Prepping and refrigerating the day before won’t cause the potatoes do discolor? This would be a huge time saver for me Easter morning if I can do them the day before!

    1. There are a couple options to make ahead. We have tested baking ahead of time and reheating with great results, I’ve added this information to the post.

      If you do make it the day before, it can discolor slightly. We have prepared the potatoes ahead and placed them in water on the counter overnight (which eliminates discoloration) and put the casserole together in the morning. Hope that helps! Happy Easter!

  4. Looks deliciou! Have you ever made this recipe the day before and partially baked it, finishing the next day? If so, what were your baking times? Did it turn out ok?

      1. We have just tested baking ahead of time and reheating with great results, I’ve added this information to the post.

        Bake the dish covered for 50-60 minutes. Remove from the oven and cool completely on the counter. Cover well and refrigerate.On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered about 35 minutes or until heated through.

  5. excellent and the white sauce before adding onions, garlic and chx broth, makes a great sausage and biscuits gravy

  6. I LOVE Scalloped Potatoes! And NO CHEESE (those are Au Gratin–which are delicious–but NOT Scallooped!) But you can add chopped ham and some green bell pepper!

  7. My husband and I make a similar recipe but don’t pre- cook the sauce. Just layer about 3 times, put 4 small dollops of butter on top, and sprinkle with paprika. We cook it for 1 hour. We sometimes add pieces of precooked bacon and cheese to the sauce but not always. This method cuts down on prep time so we can do other tasks while it is cooking. We often make 2 and freeze one in smaller portions- I like the idea of leaving that one not fully cooked ( I’ll try that next time).

  8. We were having pork chops on the grill. These potatoes went perfectly as a side. They were simple just a little time consuming with the sauce, but well worth it.

    1. So glad you loved these scalloped potatoes Bobbie! They’re always a hit at our house too, especially with chops!

  9. Thanks Holly, for posting this awesome recipe for (REAL) Scalloped Potatoes. I often see recipes for Scalloped Potatoes on the internet, with lots of cheese added. They don’t seem to know that once you add cheese, they’re then called “Au Gratin Potatoes”. We enjoy Scalloped Potatoes with meatloaf, & a simple side of peas & carrots, but especially with baked ham and a (homemade) Green Bean Casserole, on a cold winter weekend evening.

  10. I’ve been cooking brown gravy (Roux) all of my life but never knew what it was called. I just called it brown gravy.

  11. Could these scalloped potatoes be frozen before being cooked? If not how long should they be partially cooked and then how long should they be cooked after thawing?