Why You’ll Love Scalloped Potatoes Recipe
This scalloped potatoes recipe turns simple, everyday ingredients into an impressive and comforting side dish. The homemade sauce is smooth and savory, while the thinly sliced potatoes become wonderfully tender as they bake.
The combination of milk and chicken broth keeps the sauce creamy without making the dish overly heavy. Onion and garlic add plenty of flavor, and the golden top gives every serving an irresistible finish.
Another reason to love this recipe is that it pairs well with almost any main course. Serve it alongside roasted chicken, turkey, ham, beef, pork, or your favorite vegetables for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ¼ cup salted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 ¼ teaspoons salt, divided
- ½ teaspoon black pepper, divided
- 3 pounds Yukon gold potatoes or red potatoes, sliced about ⅛-inch thick
Directions
Prepare the Baking Dish
Preheat the oven to 350°F. Lightly grease a casserole dish and set it aside while you prepare the potatoes and sauce.
Make the Cream Sauce
Melt the butter in a large saucepan over medium-low heat. Add the diced onion and minced garlic. Cook for about 3 to 4 minutes, stirring occasionally, until the onion begins to soften.
Stir in the flour and continue cooking for another 2 minutes. This helps remove the raw flour taste and creates the base for the creamy sauce.
Combine the milk and chicken broth. Gradually pour the liquid into the flour mixture, adding only a small amount at a time and whisking well after each addition. The mixture will initially be quite thick, but it will become smooth as you continue adding the liquid.
Once all the milk and broth have been incorporated, increase the heat to medium. Bring the sauce to a boil while whisking frequently. Stir in ½ teaspoon salt and ⅛ teaspoon black pepper. Allow the sauce to boil for 1 minute, then remove it from the heat.
Assemble the Scalloped Potatoes
Arrange one-third of the sliced potatoes in an even layer in the prepared casserole dish. Season the potatoes with ¼ teaspoon salt and ⅛ teaspoon black pepper.
Pour one-third of the prepared cream sauce evenly over the potatoes.
Repeat the layering process with another third of the potatoes, seasonings, and sauce. Finish with the remaining potatoes, seasonings, and cream sauce, making sure the sauce is evenly distributed across the top.
Bake
Cover the casserole dish tightly with aluminum foil. Bake for 45 minutes.
Remove the foil and return the dish to the oven. Continue baking for another 35 to 45 minutes, or until the potatoes are completely tender and the top is golden brown.
For an even deeper golden finish, broil the potatoes for 3 to 4 minutes at the end of baking. Watch them closely while broiling to prevent burning.
Let the scalloped potatoes rest for at least 20 minutes before serving. This resting time allows the sauce to settle and thicken, making the potatoes easier to portion.
Servings and timing
This recipe makes approximately 6 servings.
Preparation time: About 20 minutes
Covered baking time: 45 minutes
Uncovered baking time: 35 to 45 minutes
Resting time: At least 20 minutes
Total time: About 2 hours
The exact baking time can vary depending on the thickness of the potato slices and the depth of the casserole dish. The potatoes are ready when a knife can easily slide through the center without resistance.
Variations
Cheesy Scalloped Potatoes
For a richer version, stir shredded cheddar, Gruyère, Monterey Jack, or Parmesan into the finished sauce. You can also sprinkle extra cheese over the top during the final portion of baking.
Scalloped Potatoes With Ham
Add diced cooked ham between the potato layers. This turns the side dish into a heartier meal and is especially useful for using leftover holiday ham.
Herb Scalloped Potatoes
Add fresh or dried thyme, rosemary, parsley, or chives to the sauce. Herbs provide extra flavor without changing the creamy texture of the dish.
Vegetarian Version
Replace the chicken broth with vegetable broth. Choose a flavorful broth so the sauce retains its savory character.
Extra Garlic
Garlic lovers can increase the amount of minced garlic to three or four cloves. Roasted garlic can also be incorporated into the sauce for a sweeter, mellower garlic flavor.
Extra Creamy Version
Replace a portion of the milk with half-and-half for a richer sauce. Keep the remaining ingredients and preparation method the same.
Storage/Reheating
Allow leftover scalloped potatoes to cool before transferring them to an airtight container. Refrigerate them promptly and enjoy them within 3 to 4 days.
To reheat a larger portion, place the potatoes in an oven-safe baking dish and cover with foil to prevent them from drying out. Warm them in a 350°F oven until heated through. Removing the foil during the final few minutes can help restore some of the browned surface.
Individual portions can also be reheated in the microwave. Heat in short intervals until warmed throughout.
If the potatoes seem slightly dry after refrigeration, adding a small splash of milk before reheating can help restore their creamy consistency.
FAQs
1. What are scalloped potatoes?
Scalloped potatoes are a baked casserole traditionally made by layering thinly sliced potatoes with a seasoned creamy sauce. The potatoes slowly cook in the sauce until tender while the uncovered portion of baking creates a lightly browned top.
2. What are the best potatoes for scalloped potatoes?
Yukon gold potatoes are an excellent choice because they have a naturally creamy texture and hold their shape well during baking. Red potatoes can also work nicely. The most important thing is to slice the potatoes evenly so they cook at approximately the same rate.
3. How thin should I slice the potatoes?
Aim for slices about ⅛-inch thick. Consistent thickness is important because thicker pieces take longer to cook. A mandoline slicer can make it easier to create uniform slices, although a sharp knife works as well.
4. Why are my scalloped potatoes still hard?
Undercooked scalloped potatoes are usually caused by slices that are too thick, insufficient baking time, or a casserole that wasn’t covered tightly during the first stage of baking. Continue baking until a knife easily passes through the potatoes.
5. Why is my scalloped potato sauce watery?
The sauce may look loose immediately after the casserole comes out of the oven. Resting the potatoes for at least 20 minutes gives the sauce time to thicken. Excessively watery potatoes can also result from inaccurate liquid measurements or insufficient cooking of the flour-based sauce.
6. Can I make scalloped potatoes ahead of time?
Yes. You can prepare and bake the casserole ahead of time, refrigerate it once cooled, and reheat it before serving. This makes scalloped potatoes particularly convenient for holiday meals when oven and preparation time are limited.
7. Can I add cheese to scalloped potatoes?
Absolutely. Although traditional scalloped potatoes don’t require cheese, shredded cheddar, Gruyère, Parmesan, or another good melting cheese can be added to the sauce or sprinkled between the layers for a richer variation.
8. Should scalloped potatoes be covered while baking?
Covering the casserole during the first part of baking traps moisture and helps the potatoes become tender. Removing the foil for the remaining baking time allows excess moisture to evaporate and the surface to become beautifully golden.
9. How do I know when scalloped potatoes are done?
Insert a sharp knife into the center of the casserole. It should pass through the potato layers easily without noticeable resistance. The sauce should also be bubbling and the surface should have developed a golden color.
10. What can I serve with scalloped potatoes?
Scalloped potatoes pair especially well with roasted chicken, turkey, glazed ham, pork chops, roast beef, steak, or meatloaf. For a lighter meal, serve them alongside roasted vegetables, green beans, asparagus, broccoli, or a crisp green salad.
Conclusion
These scalloped potatoes combine tender layers of thinly sliced potatoes with a smooth homemade onion and garlic cream sauce for a classic comfort-food side dish. Baking the casserole covered first ensures the potatoes become tender, while finishing it uncovered creates that delicious golden surface.
With about six servings and plenty of options for adding cheese, herbs, ham, or extra garlic, this recipe is easy to adapt for everything from an everyday family dinner to a special holiday meal. Just remember to give the casserole plenty of time to rest before serving so the creamy layers can set beautifully.
Scalloped Potatoes
Creamy scalloped potatoes layered with tender Yukon gold potatoes and a rich homemade onion and garlic sauce. Baked until golden and perfectly tender.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¼ cup salted butter
- 1 large yellow onion (diced)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 ¼ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 3 pounds Yukon gold potatoes (or red potatoes, sliced about ⅛-inch thick)
Instructions
- Preheat the oven to 350°F. Grease a casserole dish and set aside.
- 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 chicken broth. Gradually add the mixture to the flour mixture, whisking until smooth after each addition. The sauce will be very thick at first, so continue adding a little liquid at a time while whisking.
- Once all the liquid has been added, increase the heat to medium and bring the sauce to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon black pepper and boil for 1 minute.
- Layer ⅓ of the sliced potatoes in the prepared dish. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper, then pour ⅓ of the sauce over the potatoes.
- Repeat the layers twice more, seasoning the potatoes with the remaining salt and pepper and ending with a layer of sauce.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 35 to 45 minutes, or until the potatoes are tender and the top is golden brown. Broil for 3 to 4 minutes if additional browning is desired.
- Allow the scalloped potatoes to rest for at least 20 minutes before serving.
Notes
- Yukon gold potatoes are ideal, but red potatoes can be substituted.
- Slice the potatoes about ⅛-inch thick for even cooking.
- For a more deeply browned top, broil the potatoes for 3 to 4 minutes after baking.
- Let the potatoes rest for at least 20 minutes before serving so the sauce can thicken and the layers can set.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 59 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 38 mg
