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

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 3533 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

A pan of baked scalloped potatoes being served shown with a title
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. Just a question – you mention and link a roux, which we made and I assumed that was for the sauce. But later in the recipe there is no mention of the roux again…

    So….do we…skip the things that look like a sauce ingredient now and just use the roux? since ow realizing that wasn’t actually part of your recipe?

    or you used the roux to mix into your sauce? I know I can tweak this however I want, just clarifying the original instructions. thank you!5 stars

  2. I divided mine into two pans and I saw that there wasn’t enough sauce, so I poured a bit of heavy whipping cream in. Turned out perfectly!5 stars

  3. Im planning to make this soon. Was wondering if you could par boil the potatoes and/or raise oven temperature.

    1. Hi Laurie, I haven’t tried it with this recipe but I think it should work just fine. I would follow the steps in this Cheesy scalloped potatoes recipe which does boil them first. If you try it I would love to hear how it turns out!

  4. Made these tonight and added some smoked kielbasa, it is so good!!!! I’ve been struggling to get the perfect consistency on my scalloped potatoes and this was it! Thank you so much for this wonderful recipe.5 stars

  5. I was looking for a simple recipe for scalloped potatoes that didn’t use cream or other fancy ingredients. This recipe is excellent. I had some leftover ham, which I spread around on the layers of potatoes, and also a partial bag of leftover shredded Mexican cheese, so I sprinkled that in there too. The result was amazing. Even my granddaughter ate these with abandon. This will be my go-to recipe in the future.5 stars

  6. That’s hands down the best scalloped potatoes recipe I’ve ever made. I have have been trying so many recipes to find one like my Gramma made and that was in the 50’s , excellent, good job5 stars

  7. This recipe is wonderful! I will make again. It help me be creative and add my own touches.
    I added 1 tsp of chicken bouillon along with salt and pepper.
    I also substituted 1 cup of milk for half and half.

  8. Delicious, very simple and easy to make. love the little pockets of sauce between the potatoes. I’ve been experimenting with tarragon, I sprinkled on top and it was such a nice addition. I am already craving them! Taste just as good microwaving the leftovers.5 stars

  9. Deeeeeelicious!!!!! Great blend of flavors. I added cubed ham but followed the directions to an T and was not disappointed!5 stars

  10. These potatoes are absolutely delicious! They came out perfectly as I followed the recipe exactly! These will definitely be a staple side dish in my household now.5 stars

  11. I made this recipe for dinner tonight and yum, they came out delicious. I will be using this recipe for future. Thank you for sharing.5 stars

  12. These came out great!! Made them as written for the first time. I don’t see any reason to change anything. Next time I may add some cheese for a flavor change.5 stars

  13. I just made this recipe today as written and they were the best scalloped potatoes ever!!! Thank you for sharing this fantastic recipe!!!5 stars

  14. Can I use red potatoes for this recipe? I’ve made it a couple times already – I do use less potatoes than the recipe calls for to keep it moister and it’s always a hit!5 stars

    1. Hi Amy, yes you can use red potatoes for this recipe. I would love to hear how the dish turns out for you!

  15. Covered with foil first hour but still took almost 2 hours to bake. Taste-tested after an hour; bland, tasted like potatoes and milk gravy. I added garlic powder, more salt, basil, thyme and later, cheddar cheese. Tasted better, but won’t make this again.1 star

      1. Made this for dinner last night, I only had 3 potatoes so I halved the sauce recipe and it came out great. Good amount for 2 people.5 stars

    1. I enjoy a lot of the recipes form this site, but I won’t make this one again as I also found it bland – both the potatoes and the sauce.3 stars