Scalloped Potatoes Recipe

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Scalloped Potatoes Recipe

My Scalloped Potatoes Recipe tastes rich, creamy, and garlicky just like the pan I grew up scraping clean. It suits holiday tables and weeknights alike, and you can get it on the table in about 1 hour 20 minutes.

Easy Scalloped Potatoes Recipe

Scalloped Potatoes Recipe success comes from thin slices, a quick stovetop cream sauce, and an even bake. The sauce clings to each slice, which gives you tender layers and a bubbly, golden top. You get comfort food with clean slices, not a broken, watery casserole.

I par-cook the sauce on the stove so the flour hydrates and thickens before it hits the oven. That step prevents curdling and delivers silky texture every time.

Ingredients You’ll Need

  • 3 pounds Yukon Gold potatoes, peeled if you like (Russets work too but slice thicker to avoid breaking)
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, finely minced (shortcut: 1 teaspoon onion powder)
  • 2 cloves garlic, minced (shortcut: 1/2 teaspoon garlic powder)
  • 3 tablespoons all-purpose flour (use cornstarch or rice flour for gluten-free)
  • 2 cups whole milk (2% works; avoid nonfat for texture)
  • 1 cup heavy cream (swap half-and-half for a lighter dish)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • Pinch of ground nutmeg (optional, but it adds warmth)
  • 1 bay leaf (optional)
  • Soft butter or cooking spray for the baking dish

Pantry shortcuts and notes:

  • Onion/garlic powder keep prep tidy and still give great flavor.
  • Use pre-peeled potatoes if your store carries them; rinse and dry well.
  • I like Horizon or Organic Valley for dairy because they simmer cleanly.

Equipment:

  • 9×13-inch baking dish (ceramic or metal)
  • Medium saucepan
  • Whisk
  • Mandoline or a very sharp knife
  • Cutting board, foil

How to Make Scalloped Potatoes

  • Prep: 20 minutes
  • Cook: 60 minutes
  • Total: 1 hour 20 minutes
  1. Heat the oven. Set a rack in the middle and heat to 375°F. Butter or spray a 9×13-inch dish.
  2. Slice the potatoes. Use a mandoline to slice 1/8-inch thick. Keep slices in cold water while you make the sauce, then drain and pat dry so the sauce clings.
  3. Make the roux. Melt butter in a saucepan over medium heat. Add onion and cook 3–4 minutes until tender; stir in garlic for 30 seconds, then whisk in flour and cook 1 minute.
  4. Build the sauce. Whisk in milk and cream slowly. Add salt, pepper, thyme, nutmeg, and bay leaf; whisk until smooth and simmer 3–5 minutes until the sauce thickens enough to coat a spoon. Remove the bay leaf.
  5. Layer the dish. Spread a thin spoonful of sauce in the dish. Shingle in half the potatoes, pour over half the sauce, then repeat with remaining potatoes and sauce.
  6. Bake covered. Cover tightly with foil and bake 35 minutes. The potatoes should start to yield when you pierce them with a knife.
  7. Finish uncovered. Remove foil and bake 20–25 minutes more until the top bubbles and turns golden around the edges.
  8. Optional color. Broil 1–2 minutes for deeper browning if you like. Watch closely so you don’t cross the line from caramelized to “whoops.”
  9. Rest and set. Let the pan rest 10 minutes so the sauce settles and slices cut clean.
  10. Serve. Sprinkle extra thyme or cracked pepper and carry it to the table while it still sings.

Cooking tips & Mistakes to Avoid

  • Slice evenly. Thin, even slices cook at the same rate and stack neatly.
  • Dry the potatoes. Wet slices dilute the sauce and weaken the thickening power.
  • Don’t skip the roux simmer. Give it a few minutes so the flour cooks through and the sauce turns silky, not pasty.
  • Season in layers. Lightly salt the potatoes as you shingle them so the seasoning reaches every bite.
  • Watch the liquid level. The top should peak out of the sauce a bit; total submersion can turn the top soggy.
  • Keep the heat moderate. Boiling the sauce hard can split dairy; a gentle simmer keeps it smooth.
  • Use foil early, no foil late. Cover to steam and soften, then uncover to brown.
  • Knife test, not time alone. Pierce the center; the knife should slide in with slight resistance.
  • Let it rest. A short rest sets the sauce and saves you from slippy slices.

Variations I’ve Tried

  • Gluten-free: Use 2 tablespoons cornstarch whisked into cold milk, then heat until thick; or swap a 1:1 gluten-free flour.
  • Dairy-light: Replace cream with half-and-half and add 1 extra tablespoon butter for body.
  • Vegan: Use plant butter, 3 cups unsweetened oat or cashew milk, and thicken with 3 tablespoons cornstarch; add nutritional yeast for savory depth.
  • Herby: Swap thyme for rosemary, chives, or parsley.
  • Smoky: Add 1/2 teaspoon smoked paprika.
  • Extra indulgent: Layer in 1–1.5 cups shredded Gruyère or sharp cheddar between layers.
  • Protein boost: Tuck in diced ham or rotisserie chicken for a full meal.

How to Serve Scalloped Potatoes

Serve this rich, creamy side with roast chicken, glazed ham, seared steak, or baked salmon. A crisp green salad, garlicky green beans, or roasted Brussels sprouts cut the richness. For round two, heat a slice in a skillet and top it with a fried egg for breakfast magic.

Make-Ahead and Storage

  • Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to the covered bake time straight from the fridge.
  • Fridge: Store leftovers covered for up to 4 days.
  • Freezer: Chill completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge for best texture.
  • Reheat: Cover and warm at 350°F until hot and bubbly, 20–30 minutes. For a crisp top, uncover for the last 5 minutes, or reheat individual slices in a skillet with a dab of butter.

Nutrition Information

Calories: about 310 per serving (8 servings). Carbs: mostly from potatoes. Fat: from cream and butter; swap half-and-half to lighten. Protein: modest from milk; add ham or cheese if you want more.

Scalloped Potatoes Recipe
Adaly Kandice

Scalloped Potatoes Recipe

Scalloped Potatoes is a classic comfort food side dish featuring thinly sliced potatoes baked in a creamy sauce until golden and bubbly.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner
Cuisine: American

Ingredients
  

  • 2 lbs russet potatoes, peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg

Instructions
 

  1. Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
  2. In a medium saucepan, melt butter over medium heat. Add onions and cook until softened, about 3-4 minutes.
  3. Stir in flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in milk and cook until the mixture thickens, about 5 minutes.
  5. Remove from heat, then stir in shredded cheddar cheese until melted. Season with salt, pepper, and nutmeg if using.
  6. Arrange half of the potato slices in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
  7. Add the remaining potatoes and top with the rest of the sauce.
  8. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 25-30 minutes, until the top is golden and potatoes are tender.
  9. Let cool for 10 minutes before serving.

Notes

For extra flavor, sprinkle with fresh herbs or add a layer of cooked ham between the potatoes. Use a mandoline slicer for even potato slices.