Scalloped Potatoes

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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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.

potatoes , milk , butter , garlic , broth , garlic , onion , flour , salt and pepper with labels to make Scalloped Potatoes

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.

Uncooked onions, butter, garlic in a small pot for making scalloped potatoes sauce

Flour on top of cooked onions in a small pot for making scalloped potatoes sauce

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.

Thinly sliced potatoes in a white casserole dish next to sauce

A ladle pouring scalloped potatoes sauce over thinly sliced potatoes

How To Prepare Ahead of Time

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.

Adding Cheese to Scalloped Potatoes

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.

How to Freeze Scalloped Potatoes

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.

Storage and Leftovers

Store leftover scalloped potatoes in the fridge for up to 4 days.

Scalloped Potatoes vs. Au Gratin

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!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

A casserole dish filled with with a scalloped potato recipe

4.95 from 3672 votes

Author Holly Nilsson

Scalloped Potatoes

Author Holly Nilsson

Servings 6 servings

Thinly sliced potatoes are smothered in a rich stovetop cream sauce for a comforting, traditional side dish.

Save Rate Print

Servings 6 servings

Prep Time 25

Cook Time 1 20

Resting time 15

Total Time 2

Equipment

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

Potatoes: Yellow or red potatoes do not need to be peeled. Russets or baking potatoes should be peeled. Russet potatoes may not hold their shape as well as waxy potatoes.

Cheese: Up to 2 cups of shredded cheese can be added 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.

Sauce: Herbs such as fresh thyme or minced rosemary can be added if desired. The sauce will thicken as the potatoes rest.

To Make ahead (up to 48 hours)

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.

Leftovers: Keep leftovers in an airtight container in the refrigerator for 3-4 days.

4.95 from 3672 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish

Cuisine American

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