Scalloped potatoes are a classic side dish made with thinly sliced potatoes baked in a creamy sauce (cheese optional!). I’ve been making this recipe for as long as I can remember. Originally published in 2019, it has been loved by readers ever since.
If you’ve never made scalloped potatoes from scratch before, you’ll be amazed how easy they are to make. Simple ingredients, tried-and-true steps, and a rich homemade flavor.
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Why This Scalloped Potato Recipe Is So Amazing
- The Secret Sauce: Many recipes use only cream or milk however, when creating this recipe many years ago, I found that the addition of broth makes sauce perfectly rich and light. It’s silky delicious without being too heavy.
- Feelin’ Cheesy? This is a classic scalloped potato recipe with a white sauce however, you can add cheese (see recipe notes) .
- Kitchen tip: Scalloped potatoes will hold their heat for up to 45 minutes, so prepare them early if you need the oven space.
Ingredient Notes
- Potatoes: I use Yukon gold or red potatoes for scalloped potatoes. They have thin skins, so they don’t need to be peeled, and they will hold their shape. Russet or Idaho potatoes can be used and should be peeled; they won’t hold their shape as well but still taste great.
- Onion: Use either white or yellow onion to flavor the sauce. Soften the onion in butter to bring out the natural sweetness.
- Sauce: Milk makes the sauce creamy without being too rich or heavy while broth adds flavor and salt to the sauce. I prefer chicken broth, but vegetable broth can be used.
- Seasonings: The seasonings are simple, and it’s important to salt each layer of potatoes. You can add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon fresh parsley to the sauce if desired.
How To Make Scalloped Potatoes (overview)
Making scalloped potatoes from scratch takes time, but it is easy. There are four basic steps:
- Slice potatoes: Start by thinly slicing the potatoes (a mandoline is helpful).
- Prepare sauce: Next, prepare the cream sauce according to the recipe below.
- Assemble: Layer the potatoes and sauce in a baking dish.
- Bake: Finally, bake the potatoes covered so they become tender and then uncover and continue baking to create a golden brown topping.
This recipe can be prepared up to 48 hours ahead of time.
Prepare the potatoes as directed in the recipe.
Bake the dish covered for 50-60 minutes.
Cool completely on the counter (leave them covered; the steam will help finish cooking). Cover and refrigerate.
To bake, remove the potatoes the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.
Add Up to 2 cups of shredded cheese to the sauce or between the layers of potatoes. Remove the sauce from the heat after boiling, and whisk in the cheese. Do not boil the cheese, or it may separate.
I recommend a bold cheese such as sharp cheddar or gruyere.
Prepare the recipe as directed and bake the potatoes for 45 minutes covered and 20 minutes uncovered.
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.
Store leftover scalloped potatoes in the fridge for up to 4 days.
The main difference between scalloped potatoes and potatoes au gratin is the cheese. Scalloped potatoes don’t generally contain cheese (although you can add cheese if you’d like).
This recipe has a creamy onion sauce; cheese can be added for an au gratin version—check the recipe notes for tips.
Looking for more ways to prep potatoes? Try oven roasted potatoes, creamy mashed potatoes, or crispy smashed 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
- 1 ¼ 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 casserole 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, seasoning 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. 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
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Best scallop potatoes I had so far and so easy to make. ☺️
So happy you enjoyed this recipe, Marie!
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.
good recipe, will tweak to my taste with some fresh herbs next time.
thx
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.
We thought this was 5 stars. All 6 people who had it.
Can I use Russet potatoes for this? I’m making this to go with Xmas dinner
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).
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.
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).
Classic recipe. Onions a must! Definitely recommend an herb to give it a hint of your favourite flavour. Go easy, less is more.
How far in advance can you makes these prior to actually cooking
You can make these 24 hours ahead of time.
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.
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!
Best I have ever tasted or made! Amazing! I think the onions in butter helps infuse the flavour.
Prepared it exactly as written. Consistency was ok but they didn’t have much flavor at all. Wouldn’t make again.
Sorry to hear that, Alison. This recipe is usually a reader favorite. You can definitely add your favorite spices to meet your taste preferences.
can blanche the potations in salted water for more flavoring.
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!!
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!
Those substitutions sound delicious Kimberly! Thanks for sharing.
This tasted awful, had to throw all of it out.
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?
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.
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!
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!
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.
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.
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!
Sounds delicious, Alison! Thanks for sharing your additions.
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!
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!
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.
Yum, that sounds delicious Clarence. Thanks for sharing!
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.
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.
Roux should be cooked separately in my opinion. Could avoid the issue entirely with heavy cream thickened with egg yolk.
Bland and boring version of scalloped potatoes. …without cheese!?
While true scalloped potatoes do not have cheese, we sometimes add a little bit in!
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.
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!