If you love warm, comforting side dishes, this classic scalloped potatoes recipe deserves a place on your table. Made with thinly sliced potatoes, a rich, creamy sauce, and simple seasonings, this dish is perfect for family dinners, holiday meals, and special occasions.
The potatoes bake slowly until they become tender and absorb the delicious flavors of the sauce. The top turns beautifully golden, while the layers underneath remain soft, creamy, and full of flavor.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6 people
- Course: Side Dish
- Cuisine: American
- Cooking Method: Baking
- Difficulty: Easy
Why You Will Love This Scalloped Potatoes Recipe
This recipe combines simple ingredients to create a rich, satisfying side dish without complicated cooking techniques. The creamy sauce coats every layer of potato, creating a tender texture and delicious flavor. It pairs wonderfully with roasted chicken, grilled vegetables, beef, or your favorite vegetarian main course.
Ingredients
Here is everything you need to make this easy scalloped potatoes recipe at home.
- 2 pounds potatoes, approximately 900 g
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 cloves garlic, finely minced
- 1 small onion, thinly sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika, optional
- 1/2 cup grated cheddar cheese, optional
- 1 tablespoon butter for greasing the baking dish
A quick note: Traditional scalloped potatoes are often made without cheese. Adding cheddar gives this version a richer flavor and a lightly cheesy finish.
How to Make Scalloped Potatoes
Follow these simple steps to prepare creamy, tender scalloped potatoes with a beautifully golden top.
Step 1: Prepare the Potatoes
Preheat your oven to 375°F (190°C).
Wash and peel the potatoes. Slice them into thin, even rounds, approximately 1/8 inch thick. A mandoline slicer can help you achieve uniform slices, but a sharp knife works just as well.
Keep the slices relatively even so they cook at the same rate. If you rinse the sliced potatoes, drain them thoroughly before assembling the dish.
Step 2: Prepare the Baking Dish
Grease a medium-sized baking dish with butter. Arrange a layer of sliced potatoes across the bottom, slightly overlapping each slice.
Scatter some onion slices over the potatoes. Repeat the layers until all the potatoes and onions have been used.
Season the layers lightly with salt, black pepper, and dried thyme.
Step 3: Make the Creamy Sauce
Melt 2 tablespoons of butter in a saucepan over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for another minute, stirring continuously to prevent lumps from forming.
Gradually pour in the milk while whisking. Add the heavy cream and continue stirring until the sauce thickens slightly, usually around 3 to 5 minutes.
Season with salt, black pepper, thyme, and paprika if desired. Remove the saucepan from the heat.
If you prefer a cheesy version, stir in half of the grated cheddar cheese until melted.
Step 4: Assemble the Scalloped Potatoes
Pour the creamy sauce evenly over the layered potatoes, making sure it reaches the sides of the baking dish.
Gently shake the dish or use a spoon to distribute the sauce between the potato slices.
Sprinkle the remaining cheddar cheese over the top if you want a cheesy finish.
Step 5: Bake Until Tender
Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and continue baking for another 20 minutes, or until the potatoes are fork-tender and the top is golden.
If the potatoes are not fully cooked, cover them again and bake for an additional 10 to 15 minutes. Cooking time may vary depending on the thickness of the slices and the type of potatoes used.
Step 6: Rest and Serve
Remove the dish from the oven and let it rest for 10 minutes before serving.
This resting time allows the sauce to settle and thicken, making the potatoes easier to serve. Garnish with a little fresh thyme or chopped parsley for extra color and flavor.
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Serve warm alongside your favorite main course.
Tips for the Best Scalloped Potatoes
- Choose the right potatoes: Yukon Gold potatoes are excellent for a creamy texture, while Russet potatoes create a softer, starchier result.
- Slice evenly: Uniform slices help the potatoes cook consistently.
- Avoid a watery sauce: Measure the milk and cream carefully, and allow the flour mixture to thicken before assembling the dish.
- Cover during the first part of baking: This helps the potatoes soften without the top browning too quickly.
- Let the dish rest: Ten minutes of resting helps the sauce thicken and makes serving easier.
- Check for doneness: Insert a knife into the center. It should slide through the potatoes easily.
What to Serve with Scalloped Potatoes
Scalloped potatoes are versatile enough to complement a wide range of meals.
- Roasted chicken: A classic combination for a comforting family dinner.
- Grilled steak: The creamy potatoes balance the savory flavor of the meat.
- Roasted vegetables: Serve with carrots, broccoli, green beans, or Brussels sprouts for a vegetarian-friendly meal.
- Baked fish: Mild white fish pairs nicely with the rich potato sauce.
- Holiday roasts: These potatoes make an excellent side dish for festive dinners and family gatherings.
Storage and Reheating Instructions
Refrigeration: Allow the potatoes to cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: You can freeze scalloped potatoes, although the cream sauce may separate slightly after thawing. Store in a freezer-safe container for up to 2 months for best quality.
Reheating in the oven: Place the potatoes in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until warmed through. Add a small splash of milk if the sauce seems too thick.
Reheating in the microwave: Transfer an individual portion to a microwave-safe plate, cover loosely, and heat in short intervals until hot throughout.
Scalloped Potatoes Nutrition Information
The following nutrition table provides estimated values per serving, assuming the recipe makes 6 servings and includes the optional cheddar cheese.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 kcal |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Cholesterol | 45 mg |
| Sodium | 480 mg |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Protein | 8 g |
| Potassium | 800 mg |
| Calcium | 150 mg |
Nutrition values are estimates and may vary depending on the potato variety, dairy products, cheese, and exact serving size.
Frequently Asked Questions
1. What are scalloped potatoes?
Scalloped potatoes are a traditional baked side dish made with thinly sliced potatoes and a creamy milk-based sauce. The potatoes are layered in a baking dish and cooked until tender. Some modern versions include cheese, although classic recipes do not always contain it.
2. What is the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes are traditionally prepared with a creamy milk or cream sauce, while potatoes au gratin usually feature cheese and often a browned breadcrumb or cheese topping. Today, the terms are sometimes used interchangeably, and recipes can overlap.
3. Which potatoes are best for scalloped potatoes?
Yukon Gold potatoes are a great choice because they hold their shape while becoming tender and creamy. Russet potatoes also work well if you prefer a softer texture and a thicker sauce.
4. Can I make scalloped potatoes ahead of time?
Yes. You can assemble the dish a day ahead, cover it, and refrigerate it before baking. For more even cooking, let the dish sit at room temperature briefly while the oven preheats, without leaving it out for more than 2 hours. You may need to add extra baking time if the dish is still cold.
5. Why are my scalloped potatoes still hard after baking?
The slices may be too thick, the oven temperature may be too low, or the potatoes may need more time to cook. Cover the dish again with foil and bake for another 10 to 15 minutes, then test the center with a knife.
6. Can I make scalloped potatoes without cheese?
Absolutely. Cheese is optional in this recipe. Simply leave it out to enjoy a more traditional creamy potato dish. The butter, milk, cream, garlic, and seasonings still provide plenty of flavor.
7. How do I make scalloped potatoes extra creamy?
Use a combination of whole milk and heavy cream, slice the potatoes evenly, and make sure the sauce is distributed throughout the layers. Allowing the finished dish to rest for 10 minutes also helps create a smooth, creamy consistency.
8. Can I use milk instead of heavy cream?
Yes. You can replace the heavy cream with additional whole milk for a lighter version. The sauce may be less rich, so make sure to cook the flour and milk mixture until it thickens slightly before pouring it over the potatoes.
9. Can scalloped potatoes be frozen?
Yes, but the texture of the cream sauce may change slightly after freezing and reheating. For the best results, cool the dish completely, store it in a freezer-safe container, and thaw it in the refrigerator before reheating.
10. How do I know when scalloped potatoes are done?
The potatoes are ready when a knife or fork slides easily through the center layers. The sauce should be bubbling around the edges, and the top should be lightly golden.
Final Thoughts
This easy scalloped potatoes recipe is a wonderful way to turn simple pantry ingredients into a comforting, flavorful side dish. With tender potato layers, a creamy garlic sauce, and an optional golden cheese topping, it is perfect for everyday dinners as well as holiday celebrations.
Serve it fresh from the oven with your favorite main course, and enjoy a homemade classic that is sure to become a family favorite.