Scalloped Potatoes Recipe

I absolutely love this Scalloped Potatoes Recipe because it’s the perfect comfort food that always hits the spot. The creamy, cheesy sauce combined with tender, thinly sliced potatoes creates a dish that’s truly irresistible. Whenever I serve this at family dinners or holiday gatherings, it instantly becomes the star of the table.

You’ll find that making scalloped potatoes at home is easier than you think, and the results are way better than store-bought versions. This recipe works wonderfully as a side dish for almost any meal, especially roasted meats or holiday feasts. Plus, it’s a crowd-pleaser that’s perfect for feeding a group, with plenty of room for personalization.

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Ingredients You’ll Need

Each ingredient here plays a crucial role in building up a rich sauce or layering great texture. Plus, picking the right type of potato really elevates your scalloped potatoes recipe.

• Salted butter: Adds creamy richness and helps cook the onions gently for depth of flavor.
• Yellow onion: Its mild sweetness perfectly complements the creaminess of the sauce.
• Garlic: Just a touch to brighten up the whole dish without overpowering it.
• All-purpose flour: The secret to thickening the sauce to that perfect velvety consistency.
• Milk: Use whole milk for creaminess or swap with what you have – just avoid skim for best results.
• Chicken broth: Adds umami and depth without overwhelming the potatoes.
• Salt: Season the potatoes and sauce well—it’s essential for bringing all the flavors together.
• Black pepper: Freshly ground works best for that subtle heat and enhanced taste.
• Yukon gold or red potatoes: These waxy potatoes hold their shape well and don’t require peeling, making prep easier.

Variations

I love playing around with this scalloped potatoes recipe depending on the occasion or what I have in the fridge. You can easily tweak it to be cheesier, herb-infused, or even dairy-free.

• Cheesy Upgrade: I often stir in some sharp cheddar or Gruyere after the sauce has thickened—just don’t boil the cheese or it can get grainy. My family seriously goes crazy for this cheesy twist.
• Herbs: Fresh thyme or rosemary added to the sauce adds a lovely aromatic flavor that’s subtle but impressive.
• Dairy-Free Version: Swap milk for unsweetened almond or oat milk and chicken broth for vegetable broth, and use dairy-free butter to make this recipe vegan-friendly.
• Potato Choice: If you want a creamier, slightly fluffier casserole, peel and use russet potatoes—but keep in mind they’re more delicate and can break down a bit.

How to Make Scalloped Potatoes Recipe

Step 1: Preheat and Prep Your Dish

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. This size is perfect to ensure even cooking and plenty of layers. Greasing helps the edges get nice and golden without sticking, which you’ll love when serving.

Step 2: Make the Creamy Sauce

In a large saucepan, melt the butter over medium-low heat, then add your diced onions and garlic. I like to cook them gently until the onion softens, about 3-4 minutes, so the flavor develops without browning. Next, stir in the flour and cook for another 2 minutes—this step helps cook out that raw flour taste, which is key to a silky, rich sauce.

Gradually whisk in the milk and chicken broth—adding a little liquid at a time helps keep the sauce smooth. When all the liquid is added, turn the heat to medium and bring the sauce to a boil while whisking constantly. Stir in half the salt and a pinch of pepper, then let it boil for 1 minute to thicken. You’ll immediately notice how luscious the sauce looks!

Step 3: Layer the Potatoes and Sauce

Now the fun part: layering! Place a third of your thinly sliced potatoes in the prepared dish, then season lightly with salt and pepper. Pour a third of the cream sauce over the potatoes, ensuring some sauce drips down between the slices. Repeat this layering process two more times, finishing with a layer of sauce on top. Cover the dish tightly with foil to trap steam and help the potatoes cook evenly.

Step 4: Bake Until Tender and Golden

Bake covered for 45 minutes, then remove the foil and continue baking for another 35-45 minutes until the top turns golden and bubbly, and the potatoes are tender when pierced with a fork. If you want an extra crispy, caramelized top, broil for 3-4 minutes carefully watching so it doesn’t burn. Letting the dish rest for 20 minutes before serving makes slicing easier and allows the sauce to thicken beautifully.

How to Serve Scalloped Potatoes Recipe

Garnishes

I usually sprinkle some fresh chopped parsley or chives on top just before serving—it adds a pop of color and a fresh, mild flavor that balances the richness of the dish. For a little extra indulgence, a light scattering of crispy fried onions on top adds a delightful crunch.

Side Dishes

This scalloped potatoes recipe pairs beautifully with classic roast chicken, glazed ham, or even a juicy steak. I also love serving it alongside roasted vegetables or a crisp green salad to round out the meal.

Creative Ways to Present

For holiday dinners or special occasions, I sometimes bake individual scalloped potato gratins in ramekins for a fancy touch. It’s also lovely to serve them in a cast-iron skillet for a rustic, family-style presentation that everyone can help themselves from.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the refrigerator, where they keep beautifully for up to 3 days. The flavors actually deepen after sitting overnight, so it’s perfect for making ahead the day before.

Freezing

This scalloped potatoes recipe freezes surprisingly well. I recommend baking it almost fully before cooling completely, then wrapping tightly and freezing in an airtight container. When you’re ready, thaw overnight in the fridge and bake again until warm and bubbly.

Reheating

I reheat leftovers in the oven at 350°F, covered with foil, to keep the sauce creamy and prevent drying out. It usually takes about 20-30 minutes depending on portion size. Avoid microwaving if you can, as it tends to make the potatoes watery or unevenly heated.

FAQs

Final Thoughts

This scalloped potatoes recipe is one of those dishes that fills your kitchen with the most comforting aromas and brings smiles to the table every time. I love how versatile it is—whether you keep it classic or jazz it up with cheese and herbs, it never disappoints. I truly believe once you try making your own from scratch, you’ll find it becoming a regular favorite as much as I have. So go ahead, give it a try—you’ll be glad you did!

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