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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Decided to try this based on all the 5 stars.
My take-aways were….I don’t have to use and peel russet potatoes to make scalloped potatoes!!! Yea, I used Yukon gold,-unpeeled- very easy and just as tasty.
For the 3 of us eating this….way too much onion and unfortunately it did not thicken up as much as it should have. Quite runny.
Thanks for sharing, always great to learn a new way to do things!
I’m excited to try this recipe.❤️
Lots of good recipes!
This recipe is flawless… and it has such perfect flavor and consistency! My husband asks for this to be made often…I always use Idaho potatoes with the skins on… sprinkle a little cayenne and fresh rosemary… goes well with many entrees, or even just a big bowl alone! Thank you….
Failed with the sauce to potato ratio
1.5 sets of Instructions here are misleading as to spreading onions solo as well as mixing into the sauce
GF looked at the recipe after I made it to compare to hers… told me this is not how she does it…. I’d agree
Sorry you didn’t enjoy it, we haven’t had issues with the sauce/potato ratio. The onions are a part of the sauce and are layered with the potatoes, hope that helps!
If you don’t think there is enough sauce while you are assembling the dish simply make some more: it only takes about 5 min.
You are getting the recipe for free – don’t be rude and pan it.
Definitely delightful
Scalloped is with cream. Au Gratin with cheese. If you don’t know this this you have no business dictating.
This recipe is with cream, not cheese. Enjoy!
This pretty close to the recipe I wS looking for but your all over the place. In the begining you talk about using yukon gold or red potatoes and thinly sliced onions. Then when you go to the actual recipe steps and amounts you have white potatoes and diced onions! Very confusing its mainly the sauce I was looking for true scalloped white sauce, no cheese! That you nailed but your steps don’t match your recipe! Ugg!
The information is correct, you can use any white-fleshed potato in this recipe. Any of the potatoes below have white flesh, I hope that helps!
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 but tend to break apart more (but still taste good).
I’m confused. Making these tomorrow for family and I bought just all purpose white potatoes. Do I have to peel them? Instructions due not say to peel potatoes but you made a point to say that Yukon gold would not require peeling. Please clarify.
You can certainly peel ANY kind of potatoes. If they have very thin skin it may not be necessary but you still can peel it if you prefer. If your potatoes have thicker skins, they should be peeled.
Huh??? That’s a strange thing to say ! I was looking for a recipe snd found it, didn’t feel I was being “dictated” to !
Dear God, why are there so many rude angry people that feel the need to make comments!! She clearly stated that you can add cheese if you wish, but that makes them au gratin…perhaps read before you comment?
I am no Jamie Oliver but these turned out GREAT! Thankyou so much for another recipe I can add to the folder I am gradually building up
Made these for the first time and they were delicious and super easy with recipe as is. Just out of curiosity I used 2% milk do you recommend whole milk? They were fine with 2% but I imagine they would be even creamier with whole milk. Thanks for the recipe!
Either whole milk or 2% will work just fine (I most often use 2% as it’s what we have on hand). Whole milk has a tiny bit more fat but the difference is minimal.
What about Lactose free milk? Will that work in this recipe?
Lactose-free milk should work just fine in this recipe.
This recipe turned out delicious, I have used 2%, whole milk, and once with heavy cream and OMG creamy … mind you I cook from the soul so this recipe became my base and I have added other yummy things in as well on different occassions such as ham or shredded asiago cheese. I was very satisfied with the recipe and appreciate the info about different potatoes.
Very greasy and very little flavor. Watched video and followed recipe as written. Don’t know what went wrong
I made this yesterday and finished them off for breakfast this morning. I made them gluten free by using Robin Hood GF flour (I mixed a little flour with the onions and then added the 1/4 c GF flour with a little milk first before adding) and it thickened up fine. So delicious!!
I recommend this recipe. I bought ham to put in them but got preoccupied and forgot to put it in. No problem because they were great on their own. my only issue was that i put in too much butter, totally my fault. One of these days I will learn to measure right.
Keep up the good work. Your recipes are truly wonderful.
So glad you’ve loved the recipes Lisa!
I loved this recipe, I added cheese to mine (following the instructions), and it came out great!
Thank you for sharing!
I can not say enough about this recipe!!! It makes my taste buds excited in every way
Thank you! I will be using this recipe regularly!!
So yummy. Added some bacon bits for extra texture and they are delish. Perfect for the slow-cook beef ribs. I cooked the scalloped potatoes halfway through the beef baking so as to maximize the oven. Gave some to neighbors and they asked for the recipe. Thanks
Why make layers instead of coating all the potatoes and then add to the baking dish?
We like to layer the potatoes and sauce to make sure they’re all covered while they’re baking. If you try coating them before baking instead, let us know how they turn out!
I have been cooking for years and tried various scalloped potatoes recipes. I’m sorry to say that your sauce didn’t thicken up. I finally had to make a cornstarch slurry to thicken the sauce. All in all, your recipe was really simple. I will be making this again, but with my sauce recipe. I used Russet potatoes and next time I’ll layer slices of onion in with the potato layers. Loved the onions in your sauce. Simple recipe and great flavor too. Thank you.
Recipe exactly but it never got thick. Will use more flour next time
How thin should these be sliced ? Is 2.5 mm too thin ? Can it range or does it have to be 1/8th of an inch (3.1mm) ???
The slices can range in size, but make sure all the slices are uniform so they cook at the same rate. If your slices are thinner, the casserole might not take as long to cook, so just check them around the 40-minute mark to make sure they don’t overcook!
Followed recipe as is, delicious! Nice and easy, thanks for sharing
Hi Holly. Just want to thank you for this wonderful recipe. I made one and half time the recipe it in a 17 x 11 casserole dish. I followed the recipe exactly how you posted it but also sliced 2 medium onions (very thin) on the mandarin and added these to the second and third layer of potatoes. Everyone said how delicious it was. It’s definitely a keeper. I use a lot of your recipes. Thanks again.
So glad you liked this recipe, Claudette! Your addition of sliced onions sounds amazing! :)