Tested and perfected, this classic Scalloped Potatoes layers sliced potatoes and onions with an easy homemade cream sauce. It’s baked until golden and bubbly.
Holly’s Recipe Highlights For Scalloped Potatoes
This scalloped potato recipe has been tested and perfected— and has thousands of rave reviews!
- Flavor: Creamy and slightly buttery, these potatoes are the definition of comfort.
- Prep ahead: These can be prepared a couple of days ahead of time, check the recipe notes.
- Recommended tools: A mandoline will make for even slices and save lots of prep time.
- Kitchen tip: Scalloped potatoes will hold their heat for up to 45 minutes so prepare them early if you need the oven space.
- Important: Let them cool for at least 20 minutes before serving so the sauce thickens.
- Serving suggestions: Serve these Scalloped Potatoes next to ham for Easter or Christmas, alongside a Thanksgiving turkey or even Sunday dinner.
Ingredient Tips For Scalloped Potatoes
This Scalloped Potato recipe uses simple ingredients.
- Potatoes: The best potatoes for scalloped potatoes are Yukon gold potatoes or red potatoes. Since they have thin skins, you don’t need to peel them, and they will hold their shape. Russet or Idaho potatoes can be used and should be peeled; they may break apart.
- 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. Broth may not be traditional, but it adds flavor and salt to the sauce. I prefer chicken broth, but vegetable broth can be used.
- Seasonings: Since this is a classic scalloped potato recipe, the seasonings are simple. Salt, pepper, onion, and garlic—be sure to salt each layer of potatoes, too.
- Variation: Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon fresh parsley or chives to the flour.
Gratin vs. Scalloped
The main difference between scalloped potatoes and potatoes au gratin is the cheese. This recipe has a creamy onion sauce; cheese can be added for an au gratin version—check the recipe notes for tips.
How to Make Scalloped Potatoes (overview)
Making scalloped potatoes from scratch takes time, but it is easy. There are four basic steps:
- Slice potatoes: Thinly slice the potatoes (a mandoline is helpful).
- Prepare sauce: Make the homemade sauce (recipe below).
- Assemble: Layer the potatoes and sauce in a baking dish.
- Bake: Cover and bake to make the potatoes tender. Uncover and bake to create a golden brown topping.
How to Freeze Scalloped Potatoes
To freeze scalloped potatoes, cook them for 25 minutes less than the recipe requires. 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.
Leftovers & Storage
Store leftover scalloped potatoes in the fridge for up to 4 days. They can be reheated in the microwave or oven. Chopped scalloped potatoes make great breakfast potatoes cooked until crisp in a nonstick skillet.
Did your family love these Scalloped Potatoes? Leave us a rating and a comment below.
Scalloped 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 a 9×13-inch baking 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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I have made this twice. The first time it turn out amazing. (I guessitmated the amount of potatoes). The second time I made it for company so I followed the directions exactly, meaning I used the full three pound of potatoes, and it came out very dry like I should have doubled the sauce.
So simply comforting, I used russets and today I turned it into a hearty broccoli cheese soup with the leftover potatoes – delicious day 1 and day 2! Thank you
if you add a bunch of grated cheddar cheese to this, it’s real good too.
Huge hit with my family!!! Best Scalloped Potatoes ever ~ especially topped with white cheddar before baking.
My husband and daughter said keep this recipe! Cooked with a ham in the oven for almost 2 hrs at 325 degrees. No need to broil; had browned right up, thanks, I usually feel good trying your recipes.
Hi, did you cover with foil at all or did you bake them uncovered the whole time? I am going to be doing the same thing with a ham at 325.
I would suggest covering for at least half to 2/3 of the time as the steam helps cook the potatoes through.
Thanks so much for this recipe.
So good
Made for Christmas ham dinner. It was so easy to make and so good!
Scrumptious! Even better the next day!
Made this for Christmas dinner and the family loved it! I did add some Kinders Buttery Steak seasoning that I sprinkled on the potatoes directly as well as about a tablespoon in the sauce. I also added about a cup of Fiesta blend shredded cheese to the sauce. It is a do-over for sure!
Nothing earth shattering. It was okay.
Thanks for giving it a try, Kim!
Do I need aluminium foil for this recipe?, or can I make it without it?, please and thanks. Happy New Year! from Buenos Aires, Argentina*
Hi Victoria! The recipe says to cover the dish while baking but you can use a dish that comes with an oven-safe lid if you don’t have foil! Happy New Year to you as well!
I’ve tried making these in the past and struggled. This one is a winner. The big thing is don’t try to rush and make it right before you leave to event. Give yourself some time. Make the sauce exactly like she says, and be patient. I would recommend tasting the sauce and seasoning to your liking. I did mine a little longer because that is my preference.
Can I assemble but bake the following day? Thanks!
Hi Genie, yes you can! I would take the dish out of the fridge for at least 30 minutes before baking and adjust baking time as needed if dish is still slightly cold. Let us know how it turns out for you!
Tasted like potatoes with milk gravy.
Oh no! Sorry to hear that, JC! Our readers usually love this dish.
I made this! I followed your instructions and it came out delicious My family loved it too! Thank you for a great recipe. A keeper for sure!
Cooking time way off! Still waiting for potatoes to be cooked almost an hour now. Very soupy so far
This takes about 90 minutes to cook so if it’s only been an hour, it’s not done yet. It will also thicken in the 15 minutes resting time.
I was making two pans at the same time and forgot to add the salt and pepper in between the layers. Is it going to be terrible and Bland? Is there anything I can do?
Add a little salt on top and if needed serve with a little salt.
Will this recipe work with white sweet potatoes?
I have never tried it Bambi, but I think it would work! Let us know how they turn out for you!
Will russet potato’s work in this recipe?
Russet potatoes or Idaho potatoes will work but tend to break apart more (but still taste good).
Will this recipe work with yellow potatoes ?
Yes, this recipe works with yellow potatoes.
yes! that’s what I always use! made it tonight – delish