Homemade Scalloped Potatoes are classic comfort food! The tender potato slices are covered in a creamy white sauce and baked until golden.
We enjoy this popular side dish with our Easter, Thanksgiving, and Christmas dinners.
Our family loves potatoes of all kinds, and an excellent scalloped potatoes recipe is a must-have! Growing up in the midwest, it seems scalloped potatoes were a staple at every family get-together or holiday celebration, and we wouldn’t have it any other way.
What This Post Includes
Ingredients Needed and Substitutions
This classic recipe for scalloped potatoes uses common ingredients that come together to make a comforting dish that everyone will enjoy. You probably have most of the ingredients needed for this recipe, but you may also need to pick up some potatoes if you don’t already have them on hand.
- Potatoes: Starchy potatoes such as russet or Yukon Gold work best for this recipe. These potatoes get tender when baking and help to thicken the creamy sauce. Either potato is a good choice; we went with the russet potatoes for this recipe.
- Butter: For convenience, we love using salted butter. If you choose unsalted butter, you’ll need to add extra salt. Butter is used in the roux for the cream sauce and on top of the casserole to add moisture and flavor.
- Onion: We used dried minced onion in this recipe. If you want to use an equal amount of fresh onion, you need one small onion, diced or sliced (about 1/3 cup). To use onion powder, you need one teaspoon.
- Flour: Use all-purpose flour to make the roux; it also helps thicken the sauce.
- Seasoning: Salt and pepper add flavor.
- Milk: The main ingredient of the white cream sauce is whole milk. Do not substitute whole milk with skim milk in this recipe because you need the fat to make the sauce creamy.
- Parsley: Sprinkle a bit of parsley on top to make a perfect garnish for these potatoes.
How To Make Scalloped Potatoes
There are four steps to making the best-scalloped potatoes recipe. Slice the potatoes, make the sauce, layer the sauce and potatoes in a casserole dish, and bake until the potatoes are tender.
- Slice Potatoes: After peeling the potatoes, use a mandoline slicer to make thin slices. You can also use a sharp knife to slice the potatoes.
- Cream Sauce: Prepare the white cream sauce on the stovetop. Make a roux using butter and flour. Whisk in the milk until the flour clumps have dissolved. Add the seasonings and cook the sauce until thickened. Remove the sauce from the heat.
- Potatoes: In a greased casserole dish, layer the sliced potatoes and cream sauce. Dot the top with cubed butter.
- Bake: Bake the casserole until the potatoes are tender and the top is golden brown.
Variations
Everyone loves the classic version of scalloped potatoes, but sometimes it’s fun to switch things up and try other versions like the ones listed below.
Cheesy Scalloped Potatoes
If you want to make cheesy scalloped potatoes instead, you can add cheese to the sauce. After you remove the sauce from the heat, stir in one cup of shredded cheddar cheese until melted. Then, follow the recipe as directed, making the layers and baking the casserole.
Scalloped Potatoes and Ham
To make scalloped potatoes with ham, divide 1 1/2 cups of diced ham between the layers (3/4 cup on the bottom layer and 3/4 cup on the top layer). Then, bake as directed.
Better with Bacon
People say everything is better with bacon! Adding 1/2 cup of cooked bacon crumbles to this recipe is a great way to give it extra flavor. In our house, we like oven-cooked bacon the best.
Add More Onion
Does your family love onions? Want more in your casserole? This recipe calls for a small amount of onion, but you can take it up a notch by dividing one cup of thinly sliced onions between the bottom and top layer.
Make Ahead and Storage Instructions
- Make Ahead: Once prepared, bake the potatoes per the recipe, and allow the dish to cool to room temperature before tightly covering and refrigerating. For the best results, we do not suggest refrigerating an unbaked potato casserole since the potatoes may turn brown and the texture may be different.
- Refrigerator: Allow the dish to cool and cover it with plastic or transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freezer: Allow the baked casserole to cool for 30 minutes and transfer it to a freezer-safe container, store for up to 2 months.
- Reheating: Thaw the scalloped potatoes for 30 minutes, then cover the dish with foil and warm it in the oven until thoroughly heated through.
Frequently Asked Questions
The difference between scalloped potatoes and au gratin potatoes is that one contains cheese, and the other does not. Scalloped potatoes are baked with a cream sauce. On the other hand, au gratin potatoes are covered in a cheese sauce and topped with cheese before baking.
You make scalloped potatoes by layering sliced potatoes in a cream sauce and baking until golden.
Yes, you can make scalloped potatoes without peeling the potatoes first. It simply depends on what your family prefers. Leaving the skins on the potatoes gives the final dish added nutrition and a more rustic appearance.
Want More Potato Recipes? Try These Next:
Potatoes Au Gratin is a creamy, cheesy, comforting side dish that goes perfectly with any holiday or weeknight meal.
These Twice Baked Potatoes have a crispy outer skin stuffed with velvety mashed potatoes and are topped with bacon and cheddar cheese!
Here’s how to make mashed potatoes that are creamy and smooth! They are an excellent choice for holidays or on any weeknight.
Oven Roasted Potatoes are an easy side dish that pairs well with so many meals. They’re soft and tender inside, and crispy on the outside, and everyone loves them!
Scalloped Potatoes
Equipment
- Stainless Steel Stockpot
Ingredients
- 2 lbs potatoes peeled and thinly sliced
- 4 tablespoon butter
- 2 tablespoon dried minced onion
- 4 tablespoon all purpose flour
- 2 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 3 ½ cups whole milk
- 1 tablespoon butter cubed
- 1 teaspoon parsley for garnish
Instructions
- Preheat oven to 350˚F. Melt the butter in a pan over medium heat. Add the onions and saute for 2 minutes.
- Stir in the flour, salt, and pepper. Cook for 2 minutes, stirring constantly.
- Slowly whisk in the milk until the clumps of flour have dissolved.
- Bring to a boil while stirring. Cook and stir for 2-3 minutes or until thickened.
- Arrange half of the potatoes in a greased 11×7-inch (2.5-quart) casserole dish.
- Top with half of the sauce. Repeat with a second layer. Dot with butter.
- Cover with foil and bake for 30 minutes. Uncover and continue baking for 50-60 minutes until tender. For added color, brown under broiler for 1-2 minutes, if desired. Garnish with a bit of parsley.
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