There’s something incredibly comforting about whipping up a batch of scalloped potatoes that just melt in your mouth. This Scalloped Potatoes Recipe is one of my go-to dishes when I want something creamy, cheesy, and utterly satisfying without a ton of fuss. It’s perfect for cozy dinners, holiday feasts, or even as a crowd-pleaser at potlucks—trust me, it never lasts long.
What I love most about this scalloped potatoes recipe is how it balances the rich, velvety sauce with thinly sliced Yukon gold or red potatoes that hold their shape beautifully. You’ll find that the layering of seasoned potatoes and luscious cream sauce makes every bite deliciously addictive. Plus, it’s surprisingly easy to make, even for those days when you want to feel fancy without spending hours in the kitchen.
Why You’ll Love This Recipe
- Creamy and Comforting: The sauce clings perfectly to every potato slice for ultimate richness.
- Made With Simple Ingredients: You probably already have most of what you need in your pantry.
- Easy to Customize: Add cheese or herbs to suit your taste and impress your guests.
- Great Make-Ahead Option: You can prep it days in advance and bake when ready.
Ingredients You’ll Need
The beauty of this scalloped potatoes recipe lies in using simple, wholesome ingredients that come together to create a luxurious dish. Choosing the right potatoes is key, and I’ll share some tips on picking the best ones for tender, perfectly layered results.
- Salted Butter: Adds richness and helps cook the onions to sweet perfection.
- Yellow Onion: Diced finely, it softens and infuses the sauce with aromatic sweetness.
- Garlic: Minced for a subtle kick that elevates the creamy base.
- All-Purpose Flour: Forms the backbone of the thickened sauce; no lumps here!
- Milk: Whole milk works best for that luscious texture.
- Chicken Broth: Adds depth and a gentle savory note.
- Salt and Black Pepper: Essential seasonings that bring out all the flavors.
- Yukon Gold or Red Potatoes: Sliced thin for even cooking and creamy texture; no peeling needed.
Variations
I love how versatile this Scalloped Potatoes Recipe is—you can easily make it your own by adding your favorite cheeses or herbs. Don’t be afraid to experiment a bit; that’s part of the fun!
- Cheesy Upgrade: I often stir in sharp cheddar or Gruyere just after making the sauce for a rich, melty twist that my family goes wild for.
- Herb Infusion: Fresh thyme or rosemary mixed into the sauce adds a lovely fragrant note that’s perfect for holiday dinners.
- Vegetarian Swap: Use vegetable broth instead of chicken broth for a meat-free version that’s just as flavorful.
- Sturdier Potatoes: If you prefer russets, peel them to avoid disintegration, but know they yield a creamier, softer texture.
How to Make Scalloped Potatoes Recipe
Step 1: Prepping the Base Sauce
Start by melting butter over medium-low heat, then add diced onion and garlic. Cooking until soft (about 3-4 minutes) develops a sweet base flavor you’ll notice in every bite. Sprinkle in the flour and cook it for a couple more minutes to get that “roux” going—it helps the sauce thicken without any grit. Be sure to stir constantly here so you don’t get lumps!
Step 2: Making the Cream Sauce
Gradually whisk in milk and chicken broth—add them slowly and whisk between additions so the sauce stays silky smooth. Once it’s all combined, crank the heat a bit to bring it to a boil. You’ll see it thicken as it bubbles, and then add half your seasoning—this is where the flavor really starts to come alive.
Step 3: Layering Your Potatoes
Arrange a third of your thinly sliced potatoes in a greased baking dish, season with salt and pepper, and pour a third of your creamy sauce over. Repeat the layers twice more, finishing with sauce on top. Cover it tightly with foil—the steam will gently cook the potatoes without drying them out.
Step 4: Baking to Golden Perfection
Bake covered for 45 minutes, then uncover and let it bake another 35 to 45 minutes until the top is golden and bubbly, and the potatoes are tender. If you want that perfect golden crust, broil for 3-4 minutes at the end—just keep an eye so it doesn’t burn! Letting it rest before serving gives the sauce a chance to thicken even more, making every slice hold together beautifully.
Pro Tips for Making Scalloped Potatoes Recipe
- Uniform Slices: I use a mandoline to get evenly thin potato slices, which ensures they cook perfectly and layer nicely.
- Don’t Skip the Rest: Letting the dish rest after baking really helps the sauce thicken and the flavors meld beautifully.
- Seasoning Layers: Season each potato layer lightly rather than all at once; this builds flavor evenly through every bite.
- Avoid Overbaking: Watch your oven carefully towards the end to prevent the potatoes from drying out or burning.
How to Serve Scalloped Potatoes Recipe
Garnishes
I like to sprinkle some fresh chopped parsley or chives over the top just before serving—it adds a pop of color and a fresh, mild oniony flavor. A little extra cracked black pepper or a dusting of smoked paprika can also give it a lovely finishing touch.
Side Dishes
Scalloped potatoes pair wonderfully with roasted meats like chicken or beef, and steamed green vegetables like broccoli or green beans. For a lighter balance on hearty days, I often serve it alongside a crisp, bright salad with tangy vinaigrette.
Creative Ways to Present
For special occasions, try making scalloped potatoes in individual ramekins or mini cast iron skillets—everyone gets their own portion, and it feels extra fancy! Layer with a sprinkling of cheese or crispy breadcrumbs on top for a beautiful golden crust that gets compliments every time.
Make Ahead and Storage
Storing Leftovers
Leftover scalloped potatoes keep really well in the fridge, covered tightly in an airtight container. I usually eat mine within 2-3 days, reheating just enough for a single meal. The flavors meld even more after resting, which is a nice bonus!
Freezing
I’ve frozen scalloped potatoes with great success by baking them first (covered), letting cool completely, then wrapping them securely before freezing. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven for best texture. Keep in mind fresh-made always tastes best, but this is a lifesaver for busy weeks.
Reheating
I reheat leftovers in the oven at 350°F, covered with foil, for around 20-25 minutes or until warmed through. This keeps the sauce creamy without drying out. If you’re in a hurry, the microwave works, but I prefer the oven for texture and flavor.
FAQs
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Can I use russet potatoes for this Scalloped Potatoes Recipe?
You can, but I recommend peeling them first because russets tend to be starchy and may break down more during baking. Yukon gold or red potatoes hold their shape better and create a creamier texture without falling apart.
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Do I have to add cheese to scalloped potatoes?
Nope! This recipe is wonderful on its own with a creamy béchamel-style sauce. However, adding cheese like sharp cheddar or Gruyere is a delicious option if you want a richer, cheesier dish.
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Can I prepare the scalloped potatoes ahead of time?
Absolutely, this recipe is great for making ahead. Bake it covered partially, cool completely, then refrigerate. Reheat uncovered before serving for a convenient and flavorful dish.
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How thick should the potato slices be?
About 1/8-inch thick is ideal. Thin slices cook evenly and absorb the creamy sauce without falling apart. A mandoline slicer makes this quick and uniform.
Final Thoughts
I absolutely love how this Scalloped Potatoes Recipe turns out every single time—creamy, tender, and full of comforting flavor that hits the spot no matter the occasion. Whether you’re making it for a family dinner or a festive gathering, it’s one of those dishes that brings everyone together around the table. Give it a try and I promise you’ll be hooked just like I am!
Print
Scalloped Potatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Classic creamy scalloped potatoes made with thinly sliced Yukon gold or red potatoes baked in a rich butter, onion, garlic, and milk-based sauce. This comforting side dish is perfect for family dinners and holiday gatherings, featuring tender potatoes layered with a smooth, flavorful cream sauce seasoned with garlic, onion, and a touch of black pepper and salt.
Ingredients
Sauce
- 1/4 cup salted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
Potatoes
- 3 pounds Yukon gold potatoes or red potatoes, sliced about 1/8-inch thick
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Make the Sauce: In a large saucepan, melt the butter over medium-low heat. Add the diced onion and minced garlic, cooking until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook while stirring for 2 more minutes to form a roux.
- Add Liquids: Slowly combine the milk and chicken broth. Gradually whisk this mixture into the roux, adding a little at a time and whisking constantly until smooth. The sauce will thicken as you add liquid.
- Cook and Season Sauce: Increase heat to medium and bring the sauce to a boil while whisking frequently. Stir in ½ teaspoon salt and ⅛ teaspoon pepper, then let boil for 1 minute until thickened. Remove from heat.
- Layer Potatoes: Place a third of the sliced potatoes evenly in the prepared dish. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Pour a third of the cream sauce over the potatoes. Repeat the layering two more times, finishing with the sauce on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 45 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 35 to 45 minutes until the top is golden brown and potatoes are tender when pierced with a fork. Optionally broil for 3 to 4 minutes for a crispier top.
- Rest: Let the scalloped potatoes rest for at least 20 minutes before serving to allow the sauce to thicken and flavors to meld.
Notes
- Potatoes: Yukon gold or red potatoes don’t require peeling and hold their shape well. If using russet potatoes, peel them as they may not hold together as well.
- Cheese Add-in: You can add up to 2 cups shredded cheese like sharp cheddar or gruyere to the sauce after boiling by removing from heat and whisking in the cheese. Avoid boiling the cheese to prevent separation.
- Herbs: Fresh thyme or minced rosemary can be added to the sauce for extra flavor.
- Make Ahead: Prepare and bake covered for 50-60 minutes, cool completely, refrigerate covered up to 48 hours. Remove from fridge 30 minutes before baking uncovered for 35 to 40 minutes when ready to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 286
- Sugar: 5g
- Sodium: 484mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg
