Scalloped Potatoes

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Classic Scalloped Potatoes smothered sliced potatoes and onions in a quick and creamy sauce and then bakes it until golden and bubbly.

This recipe is easy to make and goes with any meal, from holiday ham to meatloaf.

It’s tested and perfected— this recipe has thousands of 5-star reviews!
It’s easy to prepare with simple ingredients.
This recipe is homemade from scratch for the best flavor and is easy to make.
Nothing says comfort food like a perfect scalloped potatoes recipe.

Cheese in Scalloped Potatoes

The word ‘scallop’ refers to how the potato is sliced, and generally, scalloped potatoes do not contain cheese. The difference between au gratin potatoes and scalloped potatoes is the cheese.

This recipe has a creamy onion sauce, while my Potatoes au Gratin have a cheese sauce. Of course, you can add cheese to this recipe (in the sauce or on top)—check the recipe notes for tips.

potatoes , milk , butter , garlic , broth , garlic , onion , flour , salt and pepper with labels to make Scalloped Potatoes

What You’ll Need For Scalloped Potatoes

Potatoes – The best potatoes for scalloped potatoes Yukon gold potatoes or red potatoes. They are thin-skinned, so they don’t require peeling, and they hold their shape well. Russet potatoes or Idaho potatoes can be used and taste great; however, they are more starchy and can break apart.
Onions – Use either white or yellow onion to add flavor to the sauce. Soften the onion in butter to bring out the natural sweetness.
Flour and Butter – Flour and butter create a roux to thicken the sauce.
Milk – Milk makes a creamy sauce without being as rich as cream.
Broth – Broth adds flavor and salt to the sauce.
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.

Optional Additions

Cheese – To add cheese to scalloped potatoes, remove the sauce from the heat and stir in up to 2 cups of shredded cheese. Sharp cheddar cheese is a great option.

Herbs – Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon fresh parsley or chives to the sauce with the flour.

Uncooked onions, butter, garlic in a small pot for making scalloped potatoes sauce

Flour on top of cooked onions in a small pot for making scalloped potatoes sauce

How to Make Scalloped Potatoes

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 if you have one).
Prepare sauce: Prepare the homemade sauce according to the 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.

Scalloped potatoes will hold their heat for a long time, so they can be prepared up to 45 minutes early if needed. Be sure to let them cool for at least 20 minutes before serving to allow the sauce to thicken.

Thinly sliced potatoes in a white casserole dish next to sauce

A ladle pouring scalloped potatoes sauce over thinly sliced potatoes

Holly’s Tips for The Best Scalloped Potatoes

We serve these scalloped potatoes at holiday dinners (both Easter and Christmas), but they’re great with any Sunday supper and pair perfectly with meatloaf.

Slice the potatoes thinly with a mandoline—about ⅛-inch thick.
Season each layer of potatoes with salt and pepper.
Cheese can be added to the sauce or the layers. Check the recipe notes.
Cover with aluminum foil for the first 45 minutes so they steam and cook faster. Uncover towards the end for a golden brown top.
Allow resting time for the sauce to thicken.

An overhead image of a pan of baked scalloped potatoes with parsley

How To Prepare Scalloped Potatoes Ahead of Time

To make this scalloped potato recipe ahead, partially bake them and then finish baking on the day of serving. Partially baking ensures the potatoes don’t rust or turn grey.

Prepare the recipe as directed below and bake covered for 50-60 minutes.
Leave them covered and cool completely on the counter. Refrigerate for up to 48 hours.
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.

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.

Leftovers, Storage & Freezing

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.

Comforting Potato Casseroles

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Scalloped potatoes are a creamy, cheesy baked dish made with thinly sliced potatoes layered in a rich sauce, perfect as a comforting side for any meal.

Prep Time 25 minutes

Cook Time 1 hour 20 minutes

Resting time 15 minutes

Total Time 2 hours

Cook ModePrevent your screen from going dark

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 and season 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 over the final layer of potatoes. 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.

Potatoes: Use thin-skinned white, yellow, or red potatoes. The potatoes do not need to be peeled. If using Russets or baking potatoes, peel them before using. Russet potatoes taste great but they are starchy and may not hold their shape as well as waxy potatoes. Cheese: Up to 2 cups of shredded cheese can be added 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 chedda or gruyere. Sauce: Herbs such as fresh thyme or minced rosemary can be added if desired. The sauce will thicken as the potatoes rest. How to Make ahead: This scalloped potato recipe can be prepared up to 48 hours ahead.

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish

Cuisine American

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