Scalloped Potatoes
Scalloped Potatoes are a belly-warming and belly-filling comfort side dish that goes with so many of your favorite dinners. With thinly sliced potatoes, sauteed with onions, and baked with a delicious cheese sauce, these Scalloped Potatoes are savory and oh so satisfying.
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These Scalloped Potatoes are easy to make and don’t require any crazy ingredients. You should be able to make these with what you already have in your kitchen. That makes these perfect for an easy weeknight dinner side, or for a laidback, cozy Sunday dinner.
The key to making Scalloped Potatoes is getting the slices of potato thin, but more importantly, you’ll want to make sure they are uniform. Use a mandolin slicer to get this job done, and it’ll ensure that all the potatoes are cooked evenly.
Scalloped Potatoes are great any time of the year. They are a delicious blend of potatoes and cheese sauce, so where could you go wrong? They may be best served during the holidays or the cooler months though, due to their propriety as a classic comfort food. We love to serve them as side with Stuffed Acorn Squash or Lemon Rosemary Chicken.
Why You’ll Love This Recipe:
Classic comfort food: Creamy, cheesy layers of tender potatoes baked to golden perfection.
Crowd-pleasing side dish: Perfect for holidays, Sunday dinners, or potlucks.
Make-ahead friendly: Can be assembled in advance and baked when ready to serve.
Rich and flavorful: A buttery cheese sauce with onion and garlic brings depth to every bite.
Family favorite: Simple ingredients come together to create a dish everyone will ask for again and again.
Ingredients to Make Scalloped Potatoes:
- russet potatoes. Their high starch content makes the sauce creamy and helps thicken as it bakes. Slice evenly so they cook at the same rate.
- butter. Forms the base of the roux and adds richness to the sauce.
- onion. Brings sweetness and depth of flavor once sautéed. Yellow or white onions both work.
- garlic cloves. Adds savory flavor, use fresh minced cloves for the best taste.
- flour. Thickens the sauce when combined with butter to form the roux.
- milk. Whole milk makes the creamiest sauce. For extra richness, replace part of the milk with heavy cream.
- cheddar cheese. Sharp cheddar gives bold flavor. You can mix with Gruyère or mozzarella for variation.
How to Make Scalloped Potatoes:
- Preheat the oven to 400 degrees. Grease a 9×13 baking dish with butter and set aside.
- Peel and thinly slice 3 pounds of russet potatoes. The slices should be about 1/8 inch thick for even cooking.
- In a medium saucepan, melt the butter over medium heat. Add the sliced onions and sauté until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the flour and stir to coat to make the roux. Slowly whisk in the flour until there are no more lumps. Add the salt and pepper then continue to cook until the sauce begins to thicken.
- Remove the sauce from heat and add in the shredded cheese. Stir until completely melted and smooth.
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Pour a spoonful of sauce over the layer making sure it’s evenly covered. Add another layer of potatoes then sauce and continue the layers until all the ingredients are used. Add any leftover cheese to the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
Recipe Notes & Tips:
- Slice evenly: Use a mandoline or sharp knife to slice potatoes into uniform ⅛-inch rounds for even cooking.
- Soak potatoes (optional): If prepping ahead, keep sliced potatoes in cold water to prevent browning. Dry well before layering.
- Make the sauce smooth: Whisk the milk slowly into the roux to avoid lumps, and cook until slightly thickened before adding cheese.
- Layering tip: Start with a thin layer of sauce on the bottom to prevent sticking, then alternate potatoes and sauce until the dish is full.
- Cover to cook through: Baking covered for the first 40 minutes traps steam, ensuring tender potatoes.
- Golden top: Removing the foil for the last 15 minutes allows the cheese to brown and bubble beautifully.
- Flavor variations: Add fresh herbs like thyme, rosemary, or chives, or mix in a little Parmesan for extra richness.
- Rest before serving: Let the casserole rest 10 minutes out of the oven so the layers set and slice neatly.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerator: Store cooled scalloped potatoes in an airtight container for up to 4 days.
Reheating: Warm in a 350°F oven, covered with foil, for 20–25 minutes until heated through. You can also reheat individual portions in the microwave.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs:
Scalloped potatoes are baked in a creamy sauce, while au gratin typically includes extra layers of cheese or breadcrumbs on top.
Peeling is traditional, but you can leave the skins on for extra texture and nutrients, especially with Yukon gold potatoes.
Don’t boil the milk sauce, keep it at a gentle simmer and whisk constantly until thickened before adding cheese.
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Scalloped Potatoes
Ingredients
Instructions
- Preheat the oven to 400 degrees. Grease a 9×13 baking dish with butter and set aside.
- Peel and thinly slice 3 pounds of russet potatoes. The slices should be about 1/8 inch thick for even cooking.
- In a medium saucepan, melt the butter over medium heat. Add the sliced onions and sauté until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the flour and stir to coat to make the roux. Slowly whisk in the flour until there are no more lumps. Add the salt and pepper then continue to cook until the sauce begins to thicken.
- Remove the sauce from heat and add in the shredded cheese. Stir until completely melted and smooth.
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Pour a spoonful of sauce over the layer making sure it's evenly covered. Add another layer of potatoes then sauce and continue the layers until all the ingredients are used. Add any leftover cheese to the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
Nutrition
Notes
-
- Slice evenly: Use a mandoline or sharp knife to slice potatoes into uniform ⅛-inch rounds for even cooking.
- Soak potatoes (optional): If prepping ahead, keep sliced potatoes in cold water to prevent browning. Dry well before layering.
- Make the sauce smooth: Whisk the milk slowly into the roux to avoid lumps, and cook until slightly thickened before adding cheese.
- Layering tip: Start with a thin layer of sauce on the bottom to prevent sticking, then alternate potatoes and sauce until the dish is full.
- Cover to cook through: Baking covered for the first 40 minutes traps steam, ensuring tender potatoes.
- Golden top: Removing the foil for the last 15 minutes allows the cheese to brown and bubble beautifully.
- Flavor variations: Add fresh herbs like thyme, rosemary, or chives, or mix in a little Parmesan for extra richness.
- Rest before serving: Let the casserole rest 10 minutes out of the oven so the layers set and slice neatly.
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