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!


  • 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.
  • 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
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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


  • 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


  • Preheat oven to 350˚F.


  • 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.


  • 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.


4.95 from 1788 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

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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

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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. i appreciate your level of quality in your recipes. I know i can depend on you to have a quick recipe that is enjoyed by others when i’m having people over. I do not question if your recipes will turn out good because they do even with myself not being the best of a cook.

    Thank you and happy new year to you !5 stars

  2. This is my go to recipe. Always turns out fantastic. I have now started adding different seasonings depending on the entree. Today was a bit of chopped fresh rosemary and thyme. Before finding this I was always layering flour with potatoes and unhappy with the results. Making a roux and sauce and using that is the best. Thank you for this recipe. For those in the comments not having success, taste your sauce and jazz up if you want more flavor, make sure to have the sauce thickened and use the right kinds of potatoes. This has worked out for me every single time I have made it. It makes lots and we freeze half a casserole for a future meal.5 stars

  3. Great recipe. I followed the instructions, and didn’t have any trouble…aside from it making more like ten servings. But my guests all asked for seconds, so that worked out well! If anyone is having trouble with the recipe, I’d suggest they read the instructions more carefully. The one suggestion I have for the author, is that she should add a note saying to prevent the potatoes from turning brown, put the slices into a bowl of cold water as you are cutting, and then put the bowl in the fridge until the cream sauce is ready. Then drain, and proceed as instructed.5 stars

  4. Takes a LOT of work and time to make a so-so dish. The color was greyish. It makes about sixteen helpings, not six. I won’t make it again. I think there was waaaay too much onion.3 stars

  5. I’m giving five stars because of the way they turned out, but I didn’t follow exactly. Made my own cream sauce like the recipe, but used some Gruyère cheese between the layers like Martha does. I also par boiled the sliced potatoes in salted water and added a Knorr chicken bouillon cube and some milk to the water.Then used some of that liquid in place of the chicken stock. I could eat these all day long.5 stars

    1. How disappointing Beth. I have not had that problem. Did you make the sauce as in the instructions and let it boil to thicken? You could add a little extra flour if that helps thicken it.

    1. Judi the information that you need it’s right at the beginning of this page
      these people have spent their time and effort to bring something good here to our tables and we do appreciate that
      Calling people names, or such statements, destroy all the purpose and that effort, and we all have to be on the lookout for cyber bullying nowadays5 stars

    1. It will be richer, you might like to use a bit less milk (cream) and up the broth a little if using heavy cream.

  6. Curious why you mention using the Yukon or red potatoes but state white potatoes in the ingredient list. Also, you mention slicing the onion very thinly, but the ingredient list says to dice. Are the comments above a different recipe than the recipe below? I was hoping to find the recipe of your info above, along with the info for cooking it ahead of time.

    1. White, red, or Yukon gold are all potatoes with thin skins and similar textures; they can be used interchangeably in this recipe as they will all hold their shape well. You’ll want to avoid starchy potatoes like Russets or baking potatoes as they tend to fall apart.

      Sorry for the confusion; the potatoes are thinly sliced, while the onions are diced and added to the sauce.

      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.

    1. Stu, scalloped potatoes are a subtle-taste. Not everything is a taste explosion in your mouth like all the prepackaged junk out there. SMH

  7. I made this last night for a Bunco Christmas party. I used shallots and bit of leftover onion. I also added a layer of Guyre cheese between potato layers. This was exceptionally good. Everybody loved it. Will be a go to recipe.5 stars

    1. If doubling the recipe, I would suggest two 9×13 pans to ensure the potatoes cook through in the center. You may need to add extra cooking time depending on the pans and how full your oven is so allow for extra time. If they’re done a bit early, they’ll stay warm for quite a while.

  8. It is important to follow directions, which is not always the case with me but did with this recipe. It came out perfecto. Second time, I added my garden green onions, shallots & kale; some ham cubes, more broth/less milk (3 cups total); topped with some shaved parmesan and a little paprika. SO MANY variations to adapt. Excellent!5 stars

  9. I made this recipe exactly as is; absolutely delicious …I’m wondering if this recipe can be converted to a crockpot recipe?4 stars

    1. Hi Maureen, I made this using a lg Crockpot, the brand with the removable ceramic pot that is oven safe to 400° temp.
      I made the recipe as written (except I increased the amount of sauce by about 20% and added 2 Tbs dried rosemary). I baked it in the top 1/2 of the oven, uncovered, at 385° for 25 mins (for a more browned surface). Then covered it with foil and reduced the oven temp to 350° for 35 mins. I let it cool, still covered, for about an hr before putting it in the fridge overnight.
      The next day I took it out of the fridge an hr before putting it in the crockpot on High. Three & half hrs later it was hot, cooked through and delicious. It was a big hit at potluck. Hope this helps.

  10. I used yukon gold potatoes, sliced on a mandolin, made all of the sauce as the recipe instructed (i doubled it) and it was SOOOOOOO liquidy- i had to pour off liquid twice until it started looking like it was helping and starting to reduce- but I checked it this morning after it was chilled completely and its still wet looking. Ive wasted 10 pounds of potatoes now, and i have to try again. Any suggestions? I cant keep wasting money :(2 stars

    1. How disappointing Kathleen. I have not had that problem, but you’ll want to make sure the sauce is thickened before adding it to the potatoes. It should be quite thick, just a bit thinner than yogurt. Ensure that the potatoes are uncovered during the last part of baking. The sauce will definitely set up as the potatoes rest as well.

      You can find more tips on making a roux here. I hope that helps!

    2. Why would you waste 10 lbs of potatoes? I used 5 large potatoes as I usually do and they fill the entire casserole dish. It’s enough for at least 12-16 servings. Did you put your potatoes in water and soak them first? If so you need to drain and dry before layering. I have not had one issue making a white sauce and using this recipe. I note you doubled the sauce? That’s a lot to make your roux or white sauce correctly. Explains the excess liquid. The sauce does not need doubling for a 9×13 casserole.5 stars