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!

Ingredients

  • 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.

Variations

  • 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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Ingredients  

  • 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

Instructions 

  • 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.

Assembly

  • 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.

Video

Notes

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.
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4.96 from 3541 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

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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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Comments

  1. The best recipe for scalloped potatoes! I make this quite a few times every year and never have leftovers.5 stars

  2. 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.5 stars

    1. 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!

  3. 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

    1. 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 ♥️

    1. 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!

    1. 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).

  4. 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!

      1. 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).

  5. 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.5 stars

    1. 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!

  6. 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!5 stars

    1. 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!

  7. 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!!!5 stars

    1. 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!

      1. 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!

  8. This is the best scalloped potato recipe ever! Most include cheese, which changes it to au gratin.
    Thank you for keeping it real.5 stars

  9. 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!

    1. 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.

    2. 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.

  10. If I wanted to double the servings in this recipe, would everything be doubled? And what about the baking time? Thanks for your help.

    1. 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!