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 never made scalloped potatoes before and was looking for a relatively easy recipe that also looked good. Came across yours and made it for our Christmas meal to have with our ham. Everyone loved it and asked for the recipe. Thank you. Now I am spending the day searching all your other recipes so thank you again.
This was my first time making homemade scalloped potatoes and it was unbelievably fantastic! I made 2 full baking dishes of this, along with a 10 lb prime rib for 12 people and there were NO POTATOES LEFT at the end of dinner. Followed the directions exactly, except for using heavy whipping cream instead of milk. The flavor was absolutely there, didn’t over power the other sides and allowed the prime rib to be the “star of the show!” It sounds like the “naysayers” get in a hurry and don’t read the directions or realize they can modify the recipe to their own taste. My family absolutely loved it and is in my recipe favorites! Thanks Holly! Great stuff
So glad everyone loved it Rob! Thank you for sharing your review.
Disappointing. Followed directions exactly and the taste is bland and the timing is way off. Bake time required is 60 to 90 mins. At 35 mins, 3 lbs potatoes in a 9×13 are still raw. Needed some seasoning. Totally bland. Needed paprika, chives, parsley.
Yes, the potatoes would definitely be raw at 35 minutes. The recipe calls for 45 minutes covered and 35-45 minutes uncovered (a total of about 90 minutes) plus a rest time.
The sauce for this recipe is traditional but you can certainly add extra herbs if you’d like.
Did you even read the recipe? It says bake 45 covered and 35-45 min uncovered.
Can you use gluten free flour?
Thanks! :D
I haven’t used GF flour (so I’m not 100% sure how it thickens) but the purpose of the flour in this recipe is to thicken the mixture. You could try a cornstarch slurry in place of flour.
To make a cornstarch slurry, bring the mixture to a boil (without flour), and in small bowl, combine equal parts cornstarch and water. Add to the boiling mixture while whisking until it thickens. Let us know how it works out for you!
I will try that! Thank you so much :D
You could also try arrowroot powder in place of the flour or cornstarch. It works just like cornstarch and you’d use it exactly the same way. I prefer it to cornstarch, especially if you’re trying to avoid grains/starches/carbs.
I used gf cornstarch and water it was perfect
would have been nice not to have guessed at temp for cooking
Right under the “Instructions” heading it is listed.
1. Preheat oven to 350˚F.
Hope that helps! Enjoy the recipe.
Nice!!
Give this lady her just due&respect … this dish is amazing. Followed the recipe to a “T”. Standard roux instructions, 4 Tbls butter + 4 Tbls flour (diced onion or not, i did the diced onion, super flavor) works perfect … 1 cup broth(flavor) + 2 cups milk(creamy) turned out super creamy!! Might wanna tell the “rookies” that they have to bring the sauce up to a boil to activate maximum thickening of the sauce. Roux + 3 cups liquid + bring to a boil, then reduce to simmer = THICKENING !! (try it) We did salt and pepper each layer then sauce. Probably gonna add some thyme next time for some background flavor – because OH YES, there will be a next time.
Salted or unsalted butter?
I use unsalted and add salt. You can use salted if it’s what you have on hand.
Can you make this the day before?
To Make Scalloped Potatoes Ahead of Time
To make these ahead of time (and keep cooking fast on the day of serving) we have tested partially baking them with great results.
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 to finish cooking).
Cover well and refrigerate.
On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered about 35 minutes or until heated through.
Can I prepare this dish one day ahead and then pop it in to the oven day of? Does this change cooking and temperature times given that it will be coming out of the refrigerator?
Yes, you can make these ahead of time. You can find this information in the post as well. Enjoy!
Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).
Cover well and refrigerate.
On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered about 35 minutes or until heated through.
Excellent recipe!! Just the way I wanted them to turn out! I have no idea how people are experiencing sauce too thin, as mine turned out perfect using 2% milk! Thank you for a easy comforting recipe!
This will be my first time making scalloped potatoes and I’m excited! Thanks for making this so user-friendly and putting in all of the necessary steps!
I’m going to make this tonight and take a leap of faith baking four pork chops on top with no adjustments to the recipe. Wish me luck!
OMG my husband said BEST scalloped potatoes he ever had. I made a few adjustments. I used whipping cream instead of milk, and cassava flour, put shredded cheese between layers and broiled cheese on top at end. They’re awesome!!!
not printer friendly. useless
Hey Mark, the PRINT button is located right above the ingredients list. I just double checked and it’s printing perfectly for me. Hope that helps, enjoy the recipe.
Thanks, Holly, for replying so kindly to such rudeness in addition to sharing your recipes and expertise with us.
Agree! That was very rude! Thank you for sharing wonderful recipes!
You are a patient and gracious saint! Some people need to be put in a very long time-out!
Thank you for the wonderful recipe! It will be my 1st time making scalloped potatoes, and I am delighted to see a purely “scalloped potato” recipe that is not bringing elements of au gratin. Thank you! Happy (and safe) Holidays to you, Holly!
Thank you for your kind words Sue Ann, I can’t wait to hear how the potatoes work out for you. Happy Holidays to you and your family too.
These scalloped potatoes were wonderful…… I did add a couple of handfuls of cheddar cheese but they would be great with or without. My first attempt at scalloped potatoes and I am glad I found this recipe. You will not be disappointed.
That is awesome Sandra! So happy you loved the recipe!
This recipe is my kids favorite. And I have tried a lot over the last 13 years
This recipe is amazing. The whole process takes about 2 hours but it’s so worth it. Made this for dinner guests tonight and they asked to take the leftovers home. I add a little shredded cheddar cheese to each of the layers and yum!! So good!
First time making these potatoes. I did add all the milk and broth. Still too thick,
So I added more broth. I also added rosemary, thyme and garlic to the sauce. So delicious. And tasted so rich and creamy. Went perfectly with the meatloaf I made. Cooked both for about the same time, 1 1/2 hrs.
Made this recipe and it turned out perfectly. I added cheese, as recommended, if preferred. Used new white potatoes – peeled. Served with slow cooked BBQ pork loin back cut ribs and salad.