This Scalloped Potatoes recipe is a classic that goes with any meal.
Sliced potatoes and onions are smothered in a creamy sauce and baked until tender, golden, and bubbly.
Scalloped Potatoes vs. Potatoes au Gratin
Said to have originated in England, the word ‘scallop’ refers to how the potato is sliced. This scalloped potato recipe is covered with an onion cream sauce and baked until bubbly.
The difference between scalloped potatoes and Potatoes au Gratin is the cheese added to the sauce. This scalloped potato recipe can be topped with cheese if you’d like.
This Is The Best Scalloped Potatoes Recipe Because…
- It’s tested and perfected— this recipe has thousands of 5-star reviews!
- Nothing says comfort food like a perfect scalloped potatoes recipe.
- It’s easy to prepare with simple ingredients.
- This recipe is homemade from scratch for the best flavor and it’s easy to make.
Ingredients For Scalloped Potatoes
Potatoes – The best potatoes for scalloped potatoes are thin-skinned potatoes such as Yukon gold potatoes or red potatoes. They don’t require peeling and hold their shape well. Russet potatoes or Idaho potatoes can be used and taste great; however, they are more starchy and will break apart.
Onions – White or yellow onion can be used to add flavor to the sauce. Soften the onion in butter to bring out the natural sweetness.
Flour and Butter – Flour and butter are used to create a roux to thicken the sauce.
Milk – Milk makes a creamy sauce without being too rich.
Broth – Broth adds flavor and salt to the sauce.
Seasonings – Since this is a classic scalloped potato recipe, the seasonings are simple. Salt, pepper, onion, and garlic—salt each layer of potatoes, too.
Optional Additions
Cheese – To add cheese to scalloped potatoes, remove the sauce from the heat and stir in up to 2 cups of shredded cheese. Sharp cheddar cheese is a great option.
Herbs – Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon fresh parsley or chives to the sauce with the flour.
How to Make Scalloped Potatoes
Making scalloped potatoes from scratch takes time but it is easy. There are four basic steps:
- Slice potatoes: Thinly slice the potatoes (a mandoline is helpful if you have one).
- Prepare sauce: Prepare the homemade sauce according to the recipe below.
- Assemble: Layer the potatoes and sauce in a baking dish.
- Bake: Cover and bake. Uncover and bake a little bit longer; this step creates a delicious golden brown topping on the scalloped potatoes.
Recipe Note
Scalloped potatoes will hold their heat for a long time, so they can be prepared up to 45 minutes early if needed. Be sure to let them cool for at least 20 minutes before serving to allow the sauce to thicken.
Holly’s Tips for The Best Scalloped Potatoes
We serve these scalloped potatoes at holiday dinners (both Easter and Christmas), but they’re great with any Sunday supper and pair perfectly with meatloaf.
- Slice the potatoes thinly with a mandoline—about ⅛-inch thick.
- Season each layer of potatoes with salt and pepper.
- If adding cheese to the sauce, remove the sauce from the stove so the cheese doesn’t separate. Stir in up to 2 cups of bold shredded cheese such as sharp cheddar or gruyere.
- Cover with aluminum foil for the first 45 minutes so the steam helps cook them faster. Uncovering towards the end of cooking adds a golden brown top.
- Allow resting time for the sauce to thicken.
How To Prepare Scalloped Potatoes Ahead of Time
To make this scalloped potato recipe ahead, partially bake them and then finish baking on the day of serving. Partially baking ensures the potatoes don’t rust or turn grey.
- Prepare the recipe as directed below and bake covered for 50-60 minutes.
- Leave them covered and cool completely on the counter. Refrigerate for up to 48 hours.
- On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.
To freeze scalloped potatoes, cook them part way (about 25 minutes less than the recipe requires). Cool completely, then cover tightly and freeze. To cook, thaw the potatoes in the fridge overnight and follow the directions below, adding 20 minutes to the covered cooking time.
Leftovers, Storage & Freezing
Store leftover scalloped potatoes in the fridge for up to 4 days. They can be reheated in the microwave or oven. Chopped scalloped potatoes make great breakfast potatoes cooked until crisp in a nonstick skillet.
Comforting Potato Casseroles
Did your family love these Scalloped Potatoes? Leave us a rating and a comment below.
Scalloped Potatoes
Ingredients
- ¼ cup salted butter
- 1 large yellow onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1¼ teaspoon salt divided
- ½ teaspoon black pepper divided
- 3 pounds Yukon gold potatoes or red potatoes, *see notes, sliced about ⅛-inch thick
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- To make the sauce, in a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes more.
- Combine the milk and broth. Gradually add it to the flour mixture, whisking until smooth after each addition. It will be very thick at first; continue adding a little bit of liquid at a time while whisking.
- Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let the sauce boil for 1 minute.
- To assemble the potatoes, layer ⅓ of the potatoes in the prepared dish and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top.
- Repeat the layers, including salt and pepper, ending with sauce over the final layer of potatoes. Cover tightly with aluminum foil 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 if desired.
- Allow the potatoes to rest for at least 20 minutes before serving.
Video
Notes
- Prepare the potatoes as directed in the recipe.
- 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 finish cooking). Cover and refrigerate.
- On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
When par- baking the night before, I noticed that the potatoes are still undercooked after the initial covered baking time. Should I continue to cook covered until the potatoes are done? Or do I remove now and continue uncovered tomorrow. Thanks!
Yes, leave them covered as the steam will continue to cook them. They will continue cooking through tomorrow.
If you double the recipe for 12 servings, will it all fit in a 9×13 dish or would I need 2 9×13 dishes?
I would recommend two dishes to ensure that it cooks through. You may need to add a few minutes of cooking time if you have two in the oven.
This recipe is lovely on its own however I got the idea to add a dollop of sour cream. Tastes like sour cream and onion potato chips. Try it!
Holly, how many servings will this recipe make?
This recipe will serve 6 to 8.
I make this every Thanksgiving. it is loved by all!
I have enjoyed your quick and easy recipes and love the flavours, the fact that they are so simple, easy and delicious makes my everyday meals easy to prepare …
I made this tonight, it was sooo good, I just added 2 blocks of Cabot cheese and omg was so delicious! Will definitely be making these again soon!
Was good but do not make the mistake of overcooking, as the first time i made them, i cooked it for the full time specified. It really would have been better if cooked at least 20 minutes less i think. Might have been the potatoes I used? I used yukon gold. The flavor is good in this recipe, do not skip your salt and pepper which really livens up the recipe.
I’ve made this dish numerous times. it’s the best and now my go-to recipe for scalloped potatoes.
I ran out of sauce for the third layer, maybe because I overlapped the potatoes a bit.
haven’t tried them yet but the sauce tasted delicious!
I have made this a few times now and it is a family favorite.
Honestly followed all the directions to the T and the result was a very bland batch of scalloped potatoes. Needless to say I was very disappointed. I am still trying to figure out what I did wrong because the reviews state these should have turned out great. It is not a difficult recipe yet somehow, I think I must have done something along the way that made it just meh…..
Did you use onion and allow it to soften in the butter? Did you add salt and pepper to each layer of potatoes (it seems simple but makes a huge difference in flavor). Did your potatoes bake until nicely browned on top and then cool to thicken? Hopefully one of those helps you!
looks so good just like all your recipes and I have to try this out to thank you John from Belgium.
Can you make this recipe in a crockpot?
I use this crock pot scalloped potatoes recipe.