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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I have not tried yet, sounds delicious and exactly what I am looking for!
Have you ever tried with a gluten free flour instead of regular flour? If so, any recommendation on which one to use?
Thank you.
I don’t have much experience with GF flours but if you have a blend that thickens a roux, it should work. Another option would be to prepare the sauce as directed without the flour and thicken it at the end with a cornstarch slurry. Let us know how it goes!
can this recipe be prepped the night before and baked the next day?
Yes, the prep ahead notes are in the post and in the recipe notes as well.
I’ve made this twice in the past month. It will now be my go to recipe
kick it up a notch – add a can of mushroom soup :)
Can this recipe be made ahead and frozen?
Yes it can (you can also find this info in the post). Enjoy!
To freeze scalloped potatoes, cook them part way (about 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.
Excellent recipe! I cooked exactly as written. Delicious!
When par- baking the night before, I noticed that the potatoes are still undercooked after the initial covered baking time. Should I continue to cook covered until the potatoes are done? Or do I remove now and continue uncovered tomorrow. Thanks!
Yes, leave them covered as the steam will continue to cook them. They will continue cooking through tomorrow.
If you double the recipe for 12 servings, will it all fit in a 9×13 dish or would I need 2 9×13 dishes?
I would recommend two dishes to ensure that it cooks through. You may need to add a few minutes of cooking time if you have two in the oven.
This recipe is lovely on its own however I got the idea to add a dollop of sour cream. Tastes like sour cream and onion potato chips. Try it!
Holly, how many servings will this recipe make?
This recipe will serve 6 to 8.
I make this every Thanksgiving. it is loved by all!
I have enjoyed your quick and easy recipes and love the flavours, the fact that they are so simple, easy and delicious makes my everyday meals easy to prepare …
I made this tonight, it was sooo good, I just added 2 blocks of Cabot cheese and omg was so delicious! Will definitely be making these again soon!
Was good but do not make the mistake of overcooking, as the first time i made them, i cooked it for the full time specified. It really would have been better if cooked at least 20 minutes less i think. Might have been the potatoes I used? I used yukon gold. The flavor is good in this recipe, do not skip your salt and pepper which really livens up the recipe.
I’ve made this dish numerous times. it’s the best and now my go-to recipe for scalloped potatoes.
I ran out of sauce for the third layer, maybe because I overlapped the potatoes a bit.
haven’t tried them yet but the sauce tasted delicious!
I have made this a few times now and it is a family favorite.
Honestly followed all the directions to the T and the result was a very bland batch of scalloped potatoes. Needless to say I was very disappointed. I am still trying to figure out what I did wrong because the reviews state these should have turned out great. It is not a difficult recipe yet somehow, I think I must have done something along the way that made it just meh…..
Did you use onion and allow it to soften in the butter? Did you add salt and pepper to each layer of potatoes (it seems simple but makes a huge difference in flavor). Did your potatoes bake until nicely browned on top and then cool to thicken? Hopefully one of those helps you!
followed recipe, cooked for 60 min. the day before then again next day for 60min at 350 deg. cut youkon golds 1/8 -1/4″ potatoes were not soft at all, like all most raw. Cooked another 50 min at 425 and still not soft. What went wrong ???
Did you add anything acidic to the potatoes (like sour cream or lemon zest)? Potatoes should definitely be cooked in the initial 60 minutes on the second day and most definitely after an additional hour.
looks so good just like all your recipes and I have to try this out to thank you John from Belgium.
Can you make this recipe in a crockpot?
I use this crock pot scalloped potatoes recipe.