Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving, or even 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 creamy buttery mashed potatoes, nothing says comfort food like this scalloped potatoes recipe.

So exactly what are Scalloped Potatoes? Said to have originated in England, the word ‘scallop’ refers to how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish, 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; however, they tend to break apart (but still taste good).
  • Onions – Diced onion is a classic ingredient and adds a lot of flavor to this recipe.
  • Cream Sauce – The cream sauce for these potatoes is quick to make with flour, butter, milk, and broth.
  • Seasonings – Simple seasonings in this recipe include salt, pepper, onion, and garlic.


  • Cheese – 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.
  • Herbs – Add ½ teaspoon of dried thyme or crushed rosemary, or 1 tablespoon fresh parsley.
Sauce being poured over sliced potatoes in a casserole dish

How to Make Scalloped Potatoes

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

  1. Thinly slice potatoes & onions.
  2. Make homemade sauce (recipe below)
  3. Layer potatoes, onions, and sauce. Cover and bake.
  4. Remove the foil and bake a bit more; this step creates a delicious golden brown topping on the scalloped potatoes.
A pan of raw scalloped potatoes with parsley on the side

IMPORTANT Cool 20 minutes before serving to allow the sauce to thicken.

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 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 potatoes will cook a bit faster.
An overhead image of a pan of baked scalloped potatoes with parsley

To Make Scalloped Potatoes Ahead of Time

To prepare this scalloped potato recipe ahead of time, partially bake them as directed below.

  1. Prepare as directed in the recipe below.
  2. Bake the dish covered for 50-60 minutes.
  3. Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).
  4. Cover well and refrigerate.
  5. 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.

More Cozy Potato Recipes

This scalloped potato recipe is at the top of our list for holidays (especially paired with ham). Here are more favorites.

baked scalloped potatoes in dish with herbs
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Scalloped Potatoes Recipe

Scalloped Potatoes are the perfect potato casserole! Tender potatoes in a creamy onion sauce baked to golden perfection.
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Resting time 15 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
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  • ¼ cup butter
  • 1 large 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 pepper divided
  • 3 pounds white potatoes sliced about ⅛-inch thick


  • 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 butter the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 minutes. Add the flour and cook for 1-2 minutes. 
  • Combine the milk and broth. Add a small amount at a time, whisking after each addition. The mixture will become very thick at first, continue adding a little bit of liquid at a time whisking until smooth.
  • Once all of the liquid has been added, increase the heat to medium and bring to a boil while continuing to whisk.  Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let boil for 1 minute.


  • Place ⅓ of the potatoes in the prepared dish and season each layer with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top. 
  • Repeat the 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 or until golden on top.
  • Allow to rest for at least 15 minutes before serving.



This scalloped potato recipe can be prepared up to 48 hours ahead of time.
  1. Prepare the potatoes as directed in the recipe.
  2. Bake the dish covered for 50-60 minutes.
  3. Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).
  4. Cover and refrigerate.
  5. 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.
4.96 from 3537 votes

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


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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. So so good! Very easy to make and taste delicious, I as well added cheese on the top at the very end. No need to half the recipe. Leftovers are absolutely amazing! 5 stars

  2. Haven’t tried this yet but I’m so happy to find a real scalloped potato recipe, one that doesn’t have cheese.5 stars

  3. Okay, I was not expecting this to take this long lol That was my bad on not reading everything fully before starting this recipe. Aside from that, this was delicious! I made an amateur move and forgot to salt my potatoes in between each layer. *forehead smack* It tasted good nonetheless and will keep this bookmarked for future use. I used heavy cream in place of milk because I didn’t have regular milk. I just added 1 cup of water to 1 cup of heavy cream. Honestly just such a great base recipe. I feel like you could add ham bits and cheese for spin on it or just cheese for au gratin potatoes. Great recipe, highly reccommend :)5 stars

  4. This is a really tasty recipe. I use a little chicken in a mug in place of plain salt but other than that, I made it as posted.

    1. Oh no! I’m so sorry you had this issue, we’ve made this many times and never had it burn or get mushy. Did you bake it covered for the first 45 minutes? Did you slowly add the milk and broth and allow to come to a proper boil? This will help the sauce thicken properly.

    1. Hi Megan, you will find the make ahead information in the post.

      Bake the dish covered for 50-60 minutes. Remove from the oven and cool completely on the counter. 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.

      Enjoy the potatoes!

    1. Each dish serves approximately 6 people. To serve 20 adults you would likely be okay to triple the recipe, or if you want extra to be safe (and have leftovers!) you could quadruple!

  5. Has anyone made this using GF flour? I’m curious how it turned out. Am wanting to make this for Thanksgiving for GF guest. Thanks in advance.

    1. Some readers have had great success with using gluten free flour in this recipe. I have also tried a cornstarch slurry. 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!

  6. Hi Penny,
    I am from Australia and all our measurements are metric. Is it possible for you to put a conversion option key at the top of your receipes? I absolutely love your receipes … the simplicity of your instructions and the flavour you incorporate into your receipes gets me every time. Also I am a big fan of Thanksgiving… I love the meaning and the food tradition .
    For your information Once Upon A Chef has a conversion key on their receipes. I am a regular user of receipes from both your sites and and have learnt so much from you both.5 stars

    1. Hi Colin, unfortunately I am unable to provide metric conversions. There are many conversion tools available online. I hope that helps.

  7. I have used this recipe a number of times and everyone loves it. The only change I make to the recipe is to sprinkle on some shredded cheddar when I remove it from the oven. Leftovers are just as good the next day.5 stars

  8. I used yellow potatoes, replaced half the onion with shallots and put cheese on top instead of mixing it in to get that perfect golden topping. We thought it was top notch!5 stars

  9. I made these last night to go with my partner’s favourite recipe of mine, air fryer pork chops, and he couldn’t decide if these were better than or equally as good as the pork chops! That’s saying something since he’s addicted to my pork chop recipe.

    I halved this recipe since there are only 2 of us and it came out great. It was the perfect amount for 2 servings for dinner and 2 servings for next-day lunches. Prepping the onions and potatoes was quick and easy using a mandolin. Making the sauce is a bit time-consuming. I highly recommend following the instructions by adding a little bit of liquid at a time. I started off that way and then got impatient and added too much, but luckily I saved it by adding in a little more flour. Next time I definitely will be prepping this on a Sunday so I can just pop it in the oven during the week when I need a side!5 stars

  10. Made this a few weeks ago and again tonight for family. Was very good with a smooth sauce. I added cheese this time and it tasted good too.

  11. Spend with Pennies has evolved to be my fast answer to really great recipies. Despite having a good sized shelf unit full of cookbooks, I often find myself online for the fast reference. SwP recipies has ended up my choice virtually every time. In fact, if they published a hard cover, I would buy it and then continue to access their online resources in a pinch. Their recipies are an outstanding launch to an amazing meal!

    1. Thank you so much for your kind words David, I’m so glad you’ve found some great recipes to enjoy! I really hope to have a cookbook soon.

  12. Excellent recipe. I substituted 1 cup sweet cream for milk and, added an 8oz brick of sharp white cheddar cheese to the roué. Delicious.5 stars

  13. The calories, cholesterol, salt, etc. Is that per serving? It sounds delicious and easy, but the info on those categories is probably not a healthy option for me. I’d feel better if that was for total of 6 servings!

  14. Is there anyway I can halve this recipe? What size pan and cook time would I use? It’s just my husband and I so we don’t need a whole casserole dish!

    1. I haven’t tried it but other readers have halved the recipe with great success. I would use an 8×8 pan and the cook time should remain the same. If you try it I would love to hear how it turns out!