Why You’ll Love Scalloped Potatoes Recipe
This Scalloped Potatoes recipe turns simple ingredients into a rich and comforting dish that pairs beautifully with almost any main course.
- Creamy and tender: Thinly sliced potatoes cook directly in the homemade sauce, becoming wonderfully soft and flavorful.
- Simple ingredients: Butter, onion, garlic, flour, milk, broth, and potatoes create an impressive dish without anything complicated.
- Homemade sauce: The creamy sauce is made completely from scratch and has a smooth texture with plenty of savory flavor.
- Perfect for gatherings: With 6 servings, this casserole works well for family dinners, holidays, and special occasions.
- Make-ahead friendly: Much of the preparation can be done ahead of time, making it convenient for busy meals.
- Beautiful golden finish: Baking the potatoes uncovered toward the end gives the casserole an appetizing golden-brown surface.
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
Yukon gold potatoes are particularly good for scalloped potatoes because their naturally creamy texture holds up well during baking. Try to slice the potatoes as evenly as possible so all of the slices become tender at approximately the same time.
Directions
- Preheat the oven to 350°F. Lightly grease a casserole dish and set it aside.
- Melt the butter in a large saucepan over medium-low heat. Add the diced onion and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the onion begins to soften.
- Stir the flour into the butter and onion mixture. Continue cooking for about 2 minutes to remove the raw flour taste.
- Combine the milk and chicken broth. Slowly pour a small amount into the flour mixture while whisking continuously. Continue adding the liquid gradually, whisking until smooth after each addition. The sauce will initially be very thick but will become smoother and thinner as more liquid is incorporated.
- Once all the milk and broth have been added, increase the heat to medium. Bring the sauce to a boil while continuing to whisk. Add ½ teaspoon salt and ⅛ teaspoon black pepper. Allow the sauce to boil for about 1 minute, then remove it from the heat.
- Arrange one-third of the sliced potatoes evenly in the prepared casserole dish. Season the layer with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Spoon one-third of the prepared cream sauce evenly over the potatoes.
- Repeat the process with the remaining potatoes, seasonings, and sauce, finishing with a layer of sauce on top.
- Cover the casserole dish tightly with aluminum foil. Bake for 45 minutes.
- Carefully remove the foil and return the dish to the oven. Bake uncovered for another 35 to 45 minutes, or until the potatoes are completely tender and the top is golden brown.
- For additional browning, broil the casserole for 3 to 4 minutes. Watch it closely during this step so the top does not burn.
- Remove the scalloped potatoes from the oven and allow them to rest for at least 20 minutes before serving. Resting allows the sauce to thicken and makes the casserole easier to portion.
Servings and timing
Servings: 6
Total time: Approximately 2 hours
Preparation time: Approximately 20 minutes
Cooking time: Approximately 1 hour 20 to 30 minutes
Resting time: At least 20 minutes
Oven temperature: 350°F
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: Stir shredded cheddar, Gruyère, Monterey Jack, or Parmesan into the sauce. You can also sprinkle additional cheese over the top before the final stage of baking.
Herb Scalloped Potatoes: Add fresh thyme, rosemary, parsley, or chives to the cream sauce for extra flavor.
Extra Garlic: Increase the garlic to three or four cloves for a stronger garlic flavor.
Vegetarian Version: Replace the chicken broth with vegetable broth.
Ham and Potato Casserole: Add diced cooked ham between the potato layers to turn the recipe into a more substantial dish.
Bacon Scalloped Potatoes: Sprinkle cooked, crumbled bacon between the layers or over the finished casserole.
Spicy Version: Add a pinch of cayenne pepper or crushed red pepper flakes to the sauce for gentle heat.
Storage/Reheating
Allow leftover scalloped potatoes to cool before transferring them to an airtight container. Store them in the refrigerator for up to 3 to 4 days.
To reheat a larger portion, place the potatoes in an oven-safe dish, cover with foil, and warm at 350°F until heated through. Removing the foil for 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 hot throughout, as the exact time will depend on the size of the serving.
If the potatoes seem a little dry after refrigeration, adding a small splash of milk before reheating can help restore their creamy consistency.
FAQs
What are scalloped potatoes?
Scalloped potatoes are a baked potato casserole traditionally made by layering thinly sliced potatoes with a creamy sauce. The dish is baked until the potatoes are tender and the sauce is thick and bubbling.
What are the best potatoes for scalloped potatoes?
Yukon gold potatoes are an excellent choice because they have a naturally buttery flavor and creamy texture while still holding their shape. Red potatoes can also work well.
How thin should I slice the potatoes?
Aim for slices approximately ⅛-inch thick. Consistent thickness is important because it allows all of the potatoes to cook evenly. A mandoline slicer can make this easier, but a sharp knife works too.
Why are my scalloped potatoes still hard?
The potatoes may need additional baking time, especially if they were sliced thicker than ⅛ inch or packed tightly into a deep casserole dish. Cover the dish again if the surface is becoming too brown and continue baking until the potatoes are easily pierced with a knife.
Why is my scalloped potato sauce watery?
The sauce can appear loose immediately after baking. Allowing the casserole to rest for at least 20 minutes gives the sauce time to settle and thicken. Very watery potatoes or incorrect flour measurements can also affect the consistency.
Can I make scalloped potatoes ahead of time?
Yes. You can prepare and partially or fully bake the casserole ahead of time, refrigerate it once cooled, and reheat it before serving. Because potatoes can discolor when exposed to air, assembling the dish and immediately refrigerating it is preferable to leaving sliced raw potatoes uncovered.
Do scalloped potatoes contain cheese?
Traditional scalloped potatoes don’t necessarily require cheese. Their creamy texture comes from the white sauce. Cheese can certainly be added if you prefer a richer, cheesier casserole.
Can I use russet potatoes instead?
Yes. Russet potatoes can be used, although their higher starch content produces a softer, starchier texture. Yukon gold potatoes tend to maintain their shape a little better.
Should scalloped potatoes be covered while baking?
Covering the casserole during the first part of baking traps steam and helps the potatoes become tender. Removing the foil for the final 35 to 45 minutes allows excess moisture to evaporate and the surface to become golden brown.
Why should scalloped potatoes rest before serving?
The sauce is extremely hot and relatively loose when the casserole first comes out of the oven. Resting for at least 20 minutes allows the sauce to thicken around the potato slices, resulting in creamier, neater servings.
Conclusion
Scalloped Potatoes are a timeless comfort-food side dish that combines tender layers of potatoes with a smooth, savory homemade cream sauce. The buttery onion and garlic base gives the sauce plenty of flavor, while baking the casserole uncovered at the end creates an irresistible golden finish.
Whether served alongside roasted chicken, beef, ham, or a holiday dinner, these creamy scalloped potatoes are an easy way to turn everyday ingredients into a warm and satisfying side dish. Give the casserole enough time to rest after baking, and you’ll be rewarded with tender potato layers surrounded by a beautifully thick and creamy sauce.
Scalloped Potatoes
Tender, creamy scalloped potatoes layered with a savory homemade onion and garlic sauce and baked until golden and bubbling.
- 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; continue adding a little liquid at a time while whisking.
- Once all 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 black pepper, then let the sauce boil for 1 minute.
- Layer ⅓ of the sliced potatoes in the prepared casserole 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 casserole 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 desired for additional browning.
- Allow the scalloped potatoes to rest for at least 20 minutes before serving.
Notes
- Yukon gold potatoes are ideal, but red potatoes can also be used.
- Slice the potatoes evenly to about ⅛-inch thick for consistent cooking.
- For a more deeply browned top, broil the finished potatoes for 3 to 4 minutes while watching closely.
- Rest for at least 20 minutes after baking so the sauce can thicken before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 35 mg
