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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The best recipe for scalloped potatoes! I make this quite a few times every year and never have leftovers.
The taste was great. My husband loved that part of it. My sauce broke though. The whole dish was watery even after letting it sit. I don’t know if it was using all purpose einkorn flour versus regular AP flour? I’m going to try again with King Arthur AP flour. I used a mandolin that made slicing the potatoes quick work. My white sauce wasn’t terribly creamy. This being the second roux based dish I made today and both ended up on the thinner side of creamy.
I haven’t tried all-purpose einkorn flour so I can’t say for sure it would work the same. I am glad you enjoyed the flavor of this dish Jessica!
it is my go to recipe. everyone loves it.
I know it’s unlikely for you to see this right now but I’m having a bit of a wobble. Despite me giving instructions I don’t know how many times, my husband didn’t take the foil off for the last 35 mins. Now the timing of my dinner is all wrong and I don’t know how much longer to cook them for! What would you do?
Signed,
An emotional newly postpartum mom trying to make a nice dinner for once
Oh Jay, I’m sorry I didn’t see this sooner. If the foil is on longer, it just may not brown as well on top but it should still cook just fine. Hopefully it all worked out ok for you and you had a lovely dinner ♥️
Can you make this gluten free by subbing the regular flour with a gluten free blend?
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!
Can you make this with russet potatoes?
I have a question – if I wanted to add in a little thyme to the recipe, what stage of the preparing/cooking would I do this…. would I add it to the roux, or just sprinkle it in between layers before cooking, or sprinkle on top after cooking? Any advice would be appreciated – thanks!
I would suggest adding it to the roux so it is evenly distributed.
Do the potatoes need to be peeled or can you leave the skin on?
Love this recipe. Sautéing the onions and garlic in the butter before making the sauce gives a nice mellow flavour and distributes them nicely through the dish. I always cook them about 3/4 of the way through earlier in the day and finish them while the rest of the dinner is cooking. That way all the mess is cleaned up and my meal comes together easily. We like to add cheese and top with cheese to turn them into an au gratin dish but they are perfect both ways.
Could you halve the recipe and just use an 8×6 pyrex instead?
Cooking time will need to be adjusted. Half of a 9×13 is an 8×8 pan, so it might be pretty full if you’re using an 8×6. Let us know how it goes!
My mom is no longer with us but this recipe sounds just like what she used to make. I’m making them now for our Easter family lunch tomorrow. Thank you!
Hi! How many potatoes is three pounds of potatoes?
It will depend on the size of your potatoes Dawn. For medium potatoes you will need 3-4 a pound, so approximately 9-12 medium potatoes. Enjoy!
The family loved the Scalloped potatoes.
I used grated cheese between layers. Potatoes caramelized at the bottom of the dish. Oven was set at 375.
I also substituted for part milk with part half and half and used corn starch instead of flour.
Definitely a great recipe, thank you!!!
Trying recipe tonight, will post results
Thinking of making these for Easter, any make-ahead suggestions would be helpful!
Hi Johanna, 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!
Thanks, I had only seen the tips, for freezing, that came after the recipe. Anything that keeps me from spending a holiday, holed up in the kitchen, is a great help!
No problem! Enjoy the scalloped potatoes!
Can you make this is the instapot?
I have not tried this in the Instant Pot so I can’t say for sure how it would work. I have made Scalloped Potatoes in the Crock Pot though if you are looking for an option not using your oven!
this is the best recipe!! Our favorite!
Awesome, best recipe!!
This is the best scalloped potato recipe ever! Most include cheese, which changes it to au gratin.
Thank you for keeping it real.
I made it just as instructed. After baking for an hour, the potatoes are hard and it’s full of water!! I’ve never had that happen with scalloped potatoes!
I have never had this issue in this recipe Lou so I can’t say for sure what happened. Did you add sour cream or another acidic component? This can cause the potatoes not to cook properly.
My potatoes cooked until tender , then I browned the top for an extra 15 or 20 minutes, but I too had watery liquid at the bottom.
If I wanted to double the servings in this recipe, would everything be doubled? And what about the baking time? Thanks for your help.
Hi Karen, this can be doubled and I would double everything 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. 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!