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With thousands of reviews, this is a FIVE-STAR FAVORITE!
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
- Flavor: Creamy and slightly buttery, this is a true scalloped potato recipe with a creamy white sauce, onion, and butter.
- Prep ahead: These can be prepared a couple of days ahead of time. I’ve included directions in 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.
- Recipe tip: Let them cool for at least 20 minutes before serving so the sauce thickens.
Ingredient Tips For Scalloped Potatoes
This Scalloped Potato recipe uses simple ingredients.
- 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. 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.
Serving suggestions: Serve these Scalloped Potatoes next to baked ham for Easter or Christmas, alongside meatloaf for Sunday supper.
Gratin vs. Scalloped
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.
Steps for 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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So delicious. I made these for Easter dinner and they were a huge hit. Thank you for the recipe! It’s definitely a keeper
Soooooo good, I bought your cookbook. Totally going to make this again, just how you explained.
I decided to change Easter dinner up this year and make these scalloped potatoes over my usual cheesy hashbrown potatoes. Glad I did!! Everyone raved over them!! I doubled the batch and cooked them a day in advance and finished on Sunday after church. Thank you so much for sharing that cooking trick.
So glad everyone loved them Lauren!
I really didn’t like the sauce being a roux… It was creamy in a way I didn’t want or expect in a scalloped potato dish. The potatoes seemed coated with the sauce rather than infused by it. I felt the end result was quite bland.
lovely recipe. perfect for my Easter ham! I doubled and added about 1lb of old cheddar. also about 2 cups chopped chives out of my garden. I would 100% make this again, and I know it will be requested, everyone loved them! I mixed yellow and russett, not peeled. done with mandolin, about 5 qts when I soaked them
the taste is amazing. I did the bake ahead method and it took extra time to cook. My potatoes may have been sliced too thick though.
WOW! This was so easy to make. I loved the taste and so did my family. Those that didn’t usually eat scalloped potatoes couldn’t get enough. The dish was empty at the end of the meal. NO LEFT OVERS. That has never happened in our family. Thank you for this recipe.
Delicious my family highly enjoyed. Thank you for making my Easter dinner better.
So glad you loved them Heidi, Happy Easter to you and your family!
OMGOODNESS!!!! SO FREAKING GOOD!!! THANK YOU THANK YOU!!!
So glad you loved these as much as we do Cindy!
Cooks well. I found it on the bland side. Needs more butter, salt, garlic.
You can certainly add additional seasonings to these Jeff, did you salt each layer of potatoes?
Delicious, thanks
Wonderful! So happy you enjoyed it!
Can I make this up in the morning, cover & refrigerate and cook in the afternoon?
That should work just fine. If the potatoes are cold from the fridge you will likely need to add some extra cooking time.
Is there a benefit to par boiling the potatoes (and onions, as I thinly slice them and layer with the potatoes)? I’ve historically done that but note this recipe doesn’t call for it. Would it modify my cooking time?
Yes, this would reduce the cooking time. I can’t say for sure how long as I haven’t tried it in a 9×13 (I have done this in a 9×9 pan). I would likely check them about 30 minutes early. Let us know how it goes!
We have a large family and are pressed for oven space. Could I cook these normally, transfer them to crock pot and reheat them that way?
I haven’t tried them that way but I don’t see why they couldn’t be reheated i a slow cooker. I also have a Crock Pot Scalloped Potatoes recipe.
I’m tripling the recipe and the sauce is super runny w 3/4 c flour and the 9 cup of liquid. Do I just need to boil forever until it reduces or should I add more flour? And do I need to cook it in a few casserole dishes or can I fit it all in a 15×10 casserole dish? Thank you!
I can’t say for sure as I haven’t made a triple batch but the sauce should be a bit thick (almost like gravy). I would suggest adding more flour. Are you using all-purpose flour?
Hi!
Going to try this and would like to know what kind of onion did you use? Thank you so much!
Hi Helen, I use either white or yellow onion for this recipe.
Perfect and easy
Followed the recipe exactly and it did not disappoint! Super easy, delicious and creamy. I made it 4/13/25. I used an oval Corning Ware 2 1/2 qt baking dish and it all fit perfectly. Will be making again for Easter – this time I will add a little bit of crumbled bacon in between the layers and a little shredded cheddar on top. Thank you so much for this recipe – it will be in the rotation.
How many people does the scalloped potatoes serve?
This recipe will serve 6 to 8.
I plan on making two 9×13 dishes in advance (1 day). Will cook both dishes (glass) at the same time so was wondering if the 50-60 minute cooking time will need to be increased. Also, when reheating both dishes will the 45 minute cooking time need to be increased. First timer so want to follow your directions as close as possible. Thank you!
Hi Larry, I would follow our make ahead instructions and partially pre-bake the scalloped potatoes. You may need to increase your cooking time to 60–75 minutes to ensure both are cooked. I would love to hear how that turns out for you!
This is an easy and super tasty side dish! I have an onion-hater in my family so I did not add onions but just a bit of onion powder for flavor and lots of fresh herbs. The potatoes were tender and the sauce creamy and delish!