Scalloped Potatoes

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.

Flavor: Creamy and slightly buttery, these potatoes are the definition of comfort.
Prep ahead: These can be prepared a couple of days ahead of time, check 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.
Important: Let them cool for at least 20 minutes before serving so the sauce thickens.
Serving suggestions: Serve these Scalloped Potatoes next to ham for Easter or Christmas, alongside a Thanksgiving turkey or even Sunday dinner.

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

Ingredient Tips For Scalloped Potatoes

This Scalloped Potato recipe uses simple ingredients.

Potatoes: The best potatoes for scalloped potatoes are Yukon gold potatoes or red potatoes. Since they have thin skins, you don’t need to peel them, and they will hold their shape. Russet or Idaho potatoes can be used and should be peeled; they may break apart.
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.

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

The main difference between scalloped potatoes and potatoes au gratin is the cheese. This recipe has a creamy onion sauce; cheese can be added for an au gratin version—check the recipe notes for tips.

How to Make 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.

Thinly sliced potatoes in a white casserole dish next to sauce

A ladle pouring scalloped potatoes sauce over thinly sliced potatoes

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.

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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

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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.

Potatoes: Yellow or red potatoes do not need to be peeled. Russets or baking potatoes should be peeled. Russet potatoes 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 cheddar or gruyere. Sauce: Herbs such as fresh thyme or minced rosemary can be added if desired. The sauce will thicken as the potatoes rest. To Make ahead (up to 48 hours)

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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