This Scalloped Potatoes recipe has thinly sliced potatoes and onions layered with an easy homemade cream sauce. Once layered, bake this easy potato casserole until tender, golden, and bubbly. Potato perfection!
Who doesn’t love a good homemade scalloped potatoes recipe? Of all the potato side dishes from Oven Roasted Potatoes to Perfect Baked Potatoes, nothing says comfort food like a big steaming side of scalloped potatoes (except maybe creamy buttery mashed potatoes).
So exactly what are Scalloped Potatoes? Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked. The result is this savory scalloped potato recipe!
Scalloped Potatoes 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 but tend to break apart more (but still taste pretty good).
- Onions Onions add a lot of flavor to this recipe and are a classic ingredient. Slice very thinly.
- Cream Sauce These potatoes are smothered in a homemade cream sauce, super easy to make and it tastes amazing!
- Seasonings Classically simple. Salt, pepper, onion, garlic. Add in your own favorites including thyme, rosemary, parsley to name a few.
How to Make Scalloped Potatoes
Making scalloped potatoes from scratch is easy. Scalloped potatoes ingredients are few and simple consisting of potatoes, onions and a cream sauce. While true scalloped potatoes do not have cheese, we sometimes add a little bit in!
- Thinly slice potatoes & onions
- Make homemade sauce
- Layer potatoes, onions and sauce. Bake and enjoy!
Tips for 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 just 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).
We layer the potatoes and sauce in a dish and bake.
- Season the potatoes with salt and pepper between layers (sneak in cheese if you’d like). Add in your own favorite seasonings.
- To Cook Cover with foil and bake (this allows it to steam and the potatoes to cook through a bit faster).
- To Brown Remove foil and bake a bit more, this step creates the delicious brown top on the scalloped potatoes
- To Thicken Cool 20 minutes before serving to allow the sauce to thicken.
Get creative by mixing in sliced mushrooms, peas, or broccoli! Make it an entrée by layering the potatoes with ham and cheese! Talk about a one-size fits all dinner!
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.
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Scalloped Potatoes Recipe
Cook Time 1 hour 20 minutes
Resting time 15 minutes
Total Time 1 hour 45 minutes
Scalloped Potatoes are the perfect potato casserole! Tender potatoes in a creamy onion sauce baked to golden perfection.
- 1/4 cup butter
- 1 large onion diced
- 2 cloves garlic minced
- 1/4 cup flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds white potatoes sliced about 1/8 inch thick
- salt and pepper to taste
To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
Grease a 9″x13″ baking dish. Place 1/3 of the potatoes in the bottom and season with salt and pepper. Pour 1/3 of the cream sauce sauce over top.
Repeat 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 to obtain a golden top.
Allow to rest for 15 minutes before serving.
Calories: 286, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 484mg, Potassium: 1122mg, Carbohydrates: 39g, Fiber: 6g, Sugar: 5g, Protein: 9g, Vitamin A: 465%, Vitamin C: 30.8%, Calcium: 179%, Iron: 7.7%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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