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!

Ingredients

  • 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.

More Potato Recipes You’ll Love

baked scalloped potatoes in dish with herbs
4.94 from 1272 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
Scalloped Potatoes are the perfect potato casserole! Tender potatoes in a creamy onion sauce baked to golden perfection.

Ingredients

  • 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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Instructions

  • Preheat oven to 350˚F.

Sauce

  • 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.

Assembly

  • 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.)

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

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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Recipe Rating




Comments

  1. Okay flavor. Will add herbs next time. I also did the bake the day before then reheated the next day. Brought it back to 165 degrees as safety standards require. Found it to be a little “soupy.” Will add less broth next time.3 stars

  2. Made it. Could have had a little more liquid but we loved it. Would make it again. Would add some spices. Possibly Italian seasoning or some mild Indian seasoning.5 stars

    1. They don’t hold their shape as well but still taste great. You can find this information in the post.

      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).

  3. Oh wow! I subbed shallot for garlic and only had a medium-sized onion, but this was the BEST scalloped tater recipe I’ve ever had.5 stars

  4. I personally use egg yolks/heavy cream to thicken the sauce. Can also use Boursin cheese for making it into an au gratin. Use half of the onion and substitute some green onions. Another substitution is red potatoes for a red/green color for the holidays (green onions for the green color).5 stars

  5. Classic recipe. Onions a must! Definitely recommend an herb to give it a hint of your favourite flavour. Go easy, less is more.5 stars

      1. When you say you can make it 24 hours prior to cooking (as you did in response to someone’s question ) do you mean you can make the sauce and layer the potatoes and onion with the sauce and just hold it there (in the fridge) until the next day? Or do you mean, following your instructions for making it in advance, baking it partially the day before and finishing it the day you’re serving it? My problem is I have time today for the first way, but don’t have time to cook for an hour today before refrigerating for tomorrow.

      2. Hi Sharon, we have only tested making this recipe ahead when we are partially baking it. I believe other readers have had success prepping it ahead without baking but we would love to hear how it turned out for you!

  6. Prepared it exactly as written. Consistency was ok but they didn’t have much flavor at all. Wouldn’t make again.2 stars

    1. Sorry to hear that, Alison. This recipe is usually a reader favorite. You can definitely add your favorite spices to meet your taste preferences.

  7. Way too much onion according to me and everyone at my table…and they like onion! Otherwise baking time was correct and sauce was a good consistency. Also, I’m pretty sure the servings should be at least 12 people!!3 stars

  8. Made it, loved it, made it again with a little more garlic, and topped with fresh parsley and chives, OMG! I also tweaked the “milk”, because we drink skim, and I don’t think it had enough umph, so I halved it and added half and half for the rest of the “milk”. It made a huge difference in the consistency of the sauce, as it should. Thanks for the great recipe, and we’re looking forward to trying more of yours!5 stars

    1. I’m so sorry you didn’t enjoy this recipe, Jaz! It is a popular reader favorite. Is there anything specific we can help you trouble shoot?

    2. I cant believe how nasty people can be my mother taught us this rule
      “If you cant say something nice just dont say anything!”
      I never comment but just had to and let you know I have tried many of your recipes Holly and so far all very good thank you for posting.

      1. That was very kind of you, Miss Cheryl! I, too, have enjoyed many recipes from this site and each and every one has been quite delicious. Of course, we do not all share the same palate, and therefore the derogatory comments should reflect the author/speaker, rather than the audience. I will continue to tweak some recipes to my liking, but that is never a reflection on the recipe, but my personal preferences. Happy holidays & thank you!5 stars

      2. I second that. Never made Holly’s recipes beforr, I don’t think, but oh wow is this a keeper. And I’ll keep her page on my radar for more ideas. Scrumptious!5 stars

    3. This is a classic scalloped potato recipe, what part of it tasted awful? Perhaps you’re just not a fan of scalloped potatos, in which case you shouldn’t make it, and you definitely shouldn’t comment on the recipe.5 stars

  9. After 36yrs I was able to make my husband his favorite Scalloped Potatoes.
    If I ever need a side dish, this is it. Thank-you so much.5 stars

  10. I’ve made these twice and my friends and family love them! I was asked to bring them to Thanksgiving dinner this year. I definitely add cheese but I also add bacon bits and rosemary on top. I use 1/2 one cup of half-and-half and one cup of milk. I will make the cook ahead of time version for Thanksgiving since they take so long to cook. It’s worth it though!5 stars

  11. I have made this recipe once before and loved it! Want to make it for thanksgiving but I’m making it for more people this time. Is it okay to double the recipe? And I want to make it the day before so should I still cook it for only the 50 min or longer since I’d be doubling it? Thank you!5 stars

    1. This can be doubled but you might like to cook it in two 9×13 pans if possible to ensure the potatoes in the middle cook through without overcooking the outside. If the oven is very full, it may take a bit longer so I would suggest allowing extra time. If they’re done early they stay warm for quite a while. Let us know how it goes!

  12. Great recipe… I halved the quantity of potatoes, for a dinner for two, but kept all the other ingredients (I had sauce leftover), and added thinly sliced onions between the layers of potatoes. Turned out beautifully. Thanks for posting the recipe.5 stars

  13. I love many, many of your recipes and when I google some dish and yours pops up I will go with yours, but unfortunately this did not work out for me at all. The roux doesn’t come together..too much liquid (I added it gradually and cooked the flour, butter, garlic prior enough so that it smells nutty and the flour is cooked). I had to add arrowroot flour (I have 50% success with cornstarch) and it turned too thick…thinned it. I cooked it covered for well over an hour (I didn’t even use all of the potato slices). I used a mandolin to cut my potato slices. Total disaster. I may have done something wrong, but I believe I followed the recipe and was super disappointed that my dinner party start super late as my husband was waiting for me to finish before he cooked the meat entree. I believe the roux needs to be revised. Again I love your recipes (Chicken Tortilla soup, stuffed peppers, chicken tortilla soup, oven baked fries, creamy broccoli slaw…). I mean absolutely no shade, just hope that maybe the recipe can be revised or prepared again on your side letting me know what I did wrong.2 stars

    1. Oh no, I am so sorry that this recipe didn’t turn out for you, Anne! We have tested this recipe many times and we have never had that issue.

    2. Roux should be cooked separately in my opinion. Could avoid the issue entirely with heavy cream thickened with egg yolk.

    1. If you actually read the entire recipe, you will see that you are encouraged to add cheese if you like, but then it is no longer scalloped potatoes, it becomes potato au gratin.5 stars

      1. My family loved this! I’ve never made a potato dish, let alone one with a sauce such as this. I’ve cooked recipes that are much simpler, but was so excited to have success with this one which is advanced for my level! My husband said it reminded him of holidays at his mom’s when he was a kid. Thanks to COVID I have had to learn to make holiday dinners…I guess that is a silver lining!5 stars