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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Made these a few times already because they have been a great hit. Making them again for Christmas eve dinner. Thank you. Anyone who reads this, have a most blessed Christmas and a blessed New Year.
How much should I make for 10 people?
If you click the PRINT button, you can adjust the servings and it will adjust the ingredients (it will not automatically adjust pan size or cooking time, you may need to increase the baking time a little bit if you increase the servings).
I love potatoes, and these are some of the very best. Thank you. I’ve saved the recipe for future goodness.
Is there a milk substitute? I’d like to make for someone who can have butter but no other dairy. Thanks!
Non-dairy milk should work in this recipe, although it may change the flavor.
Can you sub any other kind of milk (almond, coconut, etc) for the dairy milk?
Any unsweetened milk should work however it may change the flavor a little bit.
Does this reheat well if I were to make it a day ahead?
Yes, these can be reheated if you prepare them ahead of time
Hi! If making ahead and cooking for Christmas, should I bake and then refrigerate? Or just assemble, put in the fridge and then fully bake on Christmas? Thanks!
Hi Ashley, you can assemble the dish and place it in the fridge overnight. Let it sit on the counter for at least 30 minutes before baking and then bake as per the recipe card. If your dish is still a bit cold from the fridge, it may need slightly more cook time. Please let us know how it turns out for you ! :)
I’d like to try this recipe with white sweet potatoes. Would I need to adjust anything like baking time etc? Every regular scalloped sweet potatoe recipe calls for cheese which is Au gratin. I’m wanting a classic scalloped potato for Christmas but can’t eat nightshades. Any advice would be appreciated. Thank you and merry Christmas.
I haven’t tried this with sweet potatoes so I can’t say for sure how long to cook it, although I do think it would be delicious. Let us know how it goes!
I will let you know how it goes! Fingers crossed. Thanks for the recipe. Merry Christmas
I plan to make these for Christmas dinner. This is such a silly question but what green herb are you topping the dish off? Parsley? Chives?
I used parsley for garnish.
Recipe only calls for one onion diced. The instructions say to layer potatoes with onions-but no mention in ingredients??
The onion and potatoes are called for in the ingredients list. The onions are added with the butter to make the sauce.
Ever substituted the flour for something gluten free? If so what did you use and how did it turn out?
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 I make this gluten free? What can I use instead of flour? I’ve tried this recipe and it is excellent!
If you have gluten-free flour, that’s my top pick. But in a crunch, cornstarch works too. To whip up a cornstarch slurry, bring the mix to a boil, then in a small bowl, mix equal parts cornstarch and water. Pour it into the boiling mix, whisking until it’s just right. We would love to hear how it turns out for you!
These potatoes were delicious! I doubled the recipe and added 1 cup of shaved parmesan to the sauce. I cooked and crumbled one 16 oz package of bacon that I sprinkled over each layer. Divine.
I don’t have a lid for my dish 10×10 dish (I’ll be halving the recipe). Would covering with tinfoil work?
Yes, tinfoil will work well, Amanda.
This recipe did not turn out well for me. Way too much onion flavor. It needs doctoring to be a great recipe.
Sorry this recipe didn’t work out for you, Carol! You can always omit or decrease the amount of onions if they aren’t your favorite.
Holly, I am trying these out for Christmas. Is there a way to cook them fully and then keep them warm in a slow cooker? Or do you have a slow cooker recipe for scalloped potatoes?
Hi Tamie, we have this delicious crock pot scalloped potato recipe that should work well for you!
Can I use Heavy cream instead of milk? I was thinking it would be creamier that way
Yes you can, it will give the potatoes a creamier and richer flavor
Tried to make this recipe twice and both times my potatoes came out watery becquse the béchamel broke. I’m hoping this second pan is edible after I broiled the hell out of them to cook off the water. I’m assuming it’s from the chicken broth because I’ve never had a béchamel break like this before and I’ve never put broth in it.
I am so sorry to hear that, Kay. I have never had that problem with this recipe so I am not sure what happened. I hope broiling it was able to fix it enough to enjoy!
Wow very tasty receipe.thank for sharing.
Can I use beef broth instead of chicken
I haven’t tried this with beef broth and although it may change the flavor a little bit, it should still work. Let us know how it goes!
These potatoes are delicious! I have now made them 3 times with pan 4 in the oven currently!
My husband (very picky) LOVES these and asks for them often! Thanks for such a great recipe!
To be honest I don’t really ever follow the actual people behind internet recipes. But I’ve used a few of Holly’s now and they’ve never missed. This recipe is no exception. I will now definitely look for recipes specifically from her.
Thank you so much for your kind words Ryan, you’ve made my day! I’m so glad you’ve loved the recipes. :)