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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This sounds yummy!! What would the modifications for making this dish to serve 9 instead of 6? Would I increase all the ingredients by 50%? How long would I cook it for?
If you click “PRINT” on the recipe, you can increase the servings. I would plan on adding an extra 30 minutes (scalloped potatoes can rest and will stay hot if they’re done early) so allow for extra time just in case. Poke a fork in the middle to make sure the potatoes are tender.
Hi, do you slice or dice the onion. I see Alice in the description and diced in the ingredients.
Either will work, I dice them.
Very good! My husband who “hates” scalloped potatoes liked these because I called them Holly’s Penny Potatoes ! There was enough for my family of six! Thanks for the great recipe
How about making this in a crockpot? Would it turn out the same?
I haven’t tried this recipe in a slow cooker. Depending on the temperature and cooking time, dairy can sometimes curdle in the crock pot. If cooking in the slow cooker, we use this crock pot recipe or I would suggest heavy cream (maybe with a bit of water) in place of the milk as it tends to hold up better. Let us know how it goes!
Can i use 2%milk ?
Yes, that will work in this recipe.
Good recipe! I like the addition of chicken broth. It was a bit heavy on the onions, 1/2 would do. We added a handful of cheese to the sauce and fresh mushrooms to the potatoes. Family liked it, I have been told that I can cook this again, which is high praise!
So happy to hear that, Dianne! Glad your family enjoyed this recipe as much as we do!
This was quite good. First time to use chicken broth in scalloped potatoes. I didn’t have quite enough potatoes but made it anyway. The extra broth was wonderful.
These potatoes were delicious. Very similar to what I usually make, but the addition of chicken broth really adds a great flavor. I will definitely make these again.
Do you know if I can susbstitutw out the flour for cornstarch for a gluten free guest?
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. To make a cornstarch slurry, bring the mixture to a boil (without flour), and in small bowl, combine equal parts cornstarch and water. Add to the boiling mixture while whisking until it thickens to the thickness desired. Let us know how it works out for you!
Best Scalloped potatoes I’ve ever made!!! Will make again and will share with friends and family.
So happy to hear that, Nancy!
Made this recipe and it was excellent!! I have been looking for a great Scalloped potato recipe for a long time, will be making this again!!
Hubby loved it too.
Glad to hear that he enjoyed this recipe too!
Best scalloped potatoes I’ve ever had. You will not regret making these.
In the instructions before the recipe you call for thinly sliced onions and layering potatoes, onions and sauce, yer the recipe puts chopped onions into the sauce, do I am a bit confused as to whether I also thinly slice onions to layer with the potatoes and onion sauce.
We thinly slice the potatoes and dice the onions for the sauce. Sorry for the confusion, Moira!
Hi Holly, I’m making this dish tonight but wondering if I need to adjust the liquid at all if I only have a 10×10×2 dish or a deeper 3 quart glass dish? Is there one you think would be better?
Thank you!
Hi Vanessa, I would go with whichever one is larger. We use a 9×13 dish for this recipe which holds about 14 cups so they might be a bit on the small side just be careful when pouring in the cream sauce that you don’t overflow it.
These came out great. We ended up eating almost the whole dish in one night. Will definitely do this again.
So happy to hear that, Heidi!
Our family loves scalloped potatoes and since my mom passed away just didn’t find anything like her’s until I came across this recipe. It is soooo good will definitely make this recipe from now on
So happy you found this recipe, Diana!
Saw this recipe this morning and had to make it. Scallop potatoes are my favourite. This is the BEST I’ve ever made. My new go to recipe. Thx Holly.
This was a tasty and wonderful recipe, family throughly enjoyed it. To add some more flavor I added a thin layer of parmesan cheese on top of the sauce layer.
Great recipe Holly. Your site has been my go to. Easy and delicious
My boyfriend has always said that his mother’s scalloped potato recipe (which was her mother’s) is his favorite. I made this and the first words immediately out of his mouth were “these are better than my mother’s!” They were deliciously creamy and I followed the recipe exactly and they came out perfect! A keeper for sure!