Scalloped Potatoes Recipe

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Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.

In this side dish, thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly. Potato perfection!

baked scalloped potatoes in dish with herbs

An Easy Classic

Of all the potato side dishes from Oven Roasted Potatoes to Perfect Baked Potatoes, nothing says comfort food like creamy 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!


  • Potatoes 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 good).
  • Onions Onions add a lot of flavor to this recipe and are a classic ingredient. Slice very thinly.
  • Cream Sauce A quick cream sauce made with flour, butter, milk and broth. If you’d like to add cheese, remove the sauce from the heat and stir in a handful or two of shredded cheese. It will melt from the heat of the sauce.
  • Seasonings Simple seasonings in this recipe include salt, pepper, onion, garlic. Add in your own favorites including thyme, rosemary, parsley.

Sauce being poured over sliced potatoes in a casserole dish

How to Make Scalloped Potatoes

Making scalloped potatoes from scratch takes time but it is easy. While true scalloped potatoes do not have cheese, we sometimes add a little bit in!

  1. Thinly slice potatoes & onions.
  2. Make homemade sauce (recipe below)
  3. Layer potatoes, onions and sauce. Cover and bake.
  4. Remove foil and bake a bit more, this step creates the delicious brown top on the scalloped potatoes

IMPORTANT Cool 20 minutes before serving to allow the sauce to thicken.
A pan of raw scalloped potatoes with parsley on the side

Tips for Perfect Scalloped 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)
  • A roux is the foundation for a creamy sauce. A roux just means to cook fat (in this case butter) and flour and add liquid to make a sauce!
  • 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).
  • Season the potatoes with salt and pepper between layers.
  • Cover with foil while it bakes, this allows it to steam and the  will potatoes to a bit faster.

An overhead image of a pan of baked scalloped potatoes with parsley

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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baked scalloped potatoes in dish with herbs
4.95 from 876 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
Scalloped Potatoes are the perfect potato casserole! Tender potatoes in a creamy onion sauce baked to golden perfection.


  • ¼ cup butter
  • 1 large onion diced
  • 2 cloves garlic minced
  • ¼ cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 pounds white potatoes sliced about ⅛" thick
  • salt and pepper to taste

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  • Preheat oven to 350˚F.


  • 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. 
  • 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.
  • 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.


  • Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 
  • Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
  • 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.
  • Allow to rest for 15 minutes before serving.

Nutrition Information

Calories: 286, Carbohydrates: 39g, Protein: 9g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 484mg, Potassium: 1122mg, Fiber: 6g, Sugar: 5g, Vitamin A: 465IU, Vitamin C: 30.8mg, Calcium: 179mg, Iron: 7.7mg

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

Keyword scalloped potatoes
Course Side Dish
Cuisine American

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!

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

A pan of baked scalloped potatoes being served shown with a title

scalloped potatoes in baking dishes with text
About the author


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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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Recipe Rating


  1. I’m going to try this recipe tonight for Canadian Thanksgiving dinner. Your pictures looks delicious and great reviews. Do you use kosher salt or table salt in your recipes? I see lots of interesting recipes that I’d like to try.5 stars

    1. If you have gluten-free flour on hand that is what I prefer to use but I have made it with cornstarch in a pinch.

  2. I haven’t made this yet. Potatoes always discolor quickly and I usually put them in cold water till I am waiting to boil them. Can I do the same after slicing them or will they be too wet?5 stars

    1. That should be okay, Clasina. I would just pat them dry before adding them to the casserole dish to be safe.

  3. This was an easy recipe, and very good! I added cooked, sliced Italian sausage to each layer! I made a little mistake when I added the broth and milk all at once instead of gradually whisking it in but I added a tablespoon more or flour and it thickened up enough. I will surely make this again, thanks!2 stars

  4. I like the recipe, but how do I get rid of the annoying pop up video? It makes it very difficult to read the recipe!

    1. Hi Audrey, if you are talking about the video in the lower right-hand corner when it pops up if you hover your cursor over it you should get an “x” in the top left corner of the video to close it. Hope that helps1

  5. Made this recipe this past weekend and it was a hit! I added cheese on top before baking and it came out perfectly. I will definitely make this again!5 stars

  6. Made this recipe for out son-in-laws birthday celebration and was very well received by everyone. This one definitely a keeper.5 stars

    1. Hi Tia, that should work well. You can thin the half and half out with a little water if you would prefer.

  7. I added nutmeg during the sauteeing stage. I didn’t have chicken broth on hand so I used Better than Boullion Mushroom. I added asiago to the sauce after thickening it and removing it from the heat. For layering I added a bottom layer of sauce first, sprinkled each potato layer and the top with dehydrated parsley. In future I’d like to try adding some pimento for color and possibly some chives or scallions. I am gluten allergic and used King Arthur Measure for Measure flour and it worked fine.

  8. I’ve made this before and everyone said they were the best they’d ever tasted!
    If I wanted to make double the amount of this recipe in a big roaster for a party. How should I adjust the cooking time and or heat?

    1. We’ve never made it in a roaster Jennifer, so I can’t say for sure. If timing is an issue, you could use the tips for making ahead to make sure it is cooked through, and reheating closer to serving time. Let us know how it works for you if you do make a big roaster!

  9. Was very good but too much liquid (milk & chicken broth) and not enough flour. I whisked for about 25 min and it never got thick, even when I FINALLY got it to boil.

    I tasted it before pouring on the layers of potatoes but wasn’t much of a taste so I sliced more onions and placed on potatoes, added 1 cup sharp cheddar cheese to liquid to help thicken and give some flavor, added 1 more minced garlic. I took second cup of sharp cheddar and sprinkled on each layer including top. Chopped stems of green onions for color and a little bit more taste. Family LOVED IT !!!4 stars

    1. Not trying to argue or anything because I am with you that it needs the cheese and flavor etc. But the recipe is scalloped potatoes and what you made are au gratin potatoes. Also I don’t really get the add the flour part because when I did that the 1/4 cup of flour ended up being way too much compared to the butter that was remaining after sautéing the onions and garlic. I had to add more butter so it didn’t just clump up real bad and burn. Other than that I hope it’s good, waiting on it to get done now.

  10. I made this recipe for my BBQ tonight and it was so good. I added some cheddar cheese between the layers for some added flavour too.5 stars

  11. I just love this recipe!! I will even switch it up a little from time to time! Bacon bits or small diced ham, freshly chopped italian parsley or fresh diced up chives.
    One time I even added fresh sautéed mushrooms as an accent here and there between the layers of potatoes. I use russet potatoes, it’s just our favorite! I also love to add shredded cheese, a blend of sharp cheddar and Monterey Jack! Everyone asks me to bring this dish to parties!! ❤️