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Scalloped potatoes is an easy side dish recipe that has layers of sliced potatoes and onions baked to perfection in a rich, creamy sauce. Serve this classic comfort food with dinner for a satisfying meal your family will love!
Scalloped potatoes make the perfect side dish for Sunday family gatherings and holiday dinners such as Thanksgiving and Christmas. Just like our slow cooker mac and cheese or green beans with bacon, they are easy to make from scratch with a handful of simple ingredients.
What's the difference between scalloped potatoes and potatoes au gratin? Unlike potatoes au gratin, scalloped potatoes do not contain cheese. Instead, the potato and onion slices are baked in a cream sauce made with milk, butter, flour and seasonings.
Ingredients needed
- Potatoes: Yukon Gold potatoes have a thin skin and hold up well during the baking process. Russet potatoes will be softer and break apart more easily. Peeling the potatoes is optional. Slice the potatoes very thin, about ⅛" slices.
- Onions: Slice the onions as thin as possible. They are the main flavor added to the potatoes.
- Cream Sauce: Butter, flour, milk, salt and pepper.
See recipe card for quantities.
The potatoes and onions can be sliced with a sharp knife or with a mandolin (affiliate link) for perfectly even slices.
Step by step instructions
Preheat your oven to 350°F (176°C) and lightly grease an 9" x 13" baking dish.
In a small saucepan melt the butter and then whisk in the salt, pepper and flour until it is smooth. Gradually whisk in ½ cup of milk until there are no lumps.
Add the remaining milk and whisk until smooth. Bring the mixture to a boil, stirring constantly. Once the mixture has thickened, remove the saucepan from the heat.
Arrange ⅓ of the potato slices on the bottom of the baking dish followed by ⅓ of the onion slices and ⅓ of the sauce.
Repeat for two more layers.
Loosely tent a piece of foil over the dish and bake for 75 minutes. Remove the foil and bake 15 more minutes. Use a fork to test the potatoes for doneness. If the fork does not easily pierce the potatoes, continue to bake until they are done.
How to store and freeze
Scalloped potatoes can be made ahead of time and kept in the fridge or freezer until you are ready to serve them. Bake the potatoes according to the directions and allow them to cool completely. Cover the dish with plastic wrap and a layer of foil before putting them in the fridge or freezer. Reheat the potatoes in a 350°F (176°C) oven for 30 minutes or until heated through. Frozen potatoes will take longer to reheat.
Store leftover scalloped potatoes in the fridge for up to 4 days or frozen for up to 3 months.
More easy side dish recipes
- macaroni salad
- slow cooker mac and cheese
- greek pasta salad
- red lobster cheddar bay biscuit
- green chili corn casserole
Scalloped Potatoes
INGREDIENTS
- 4 tablespoons butter
- ¼ cup flour
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- 3 cups milk
- 3 lbs. potatoes (peeled and sliced into ⅛" slices)
- ½ large onion (thinly sliced)
INSTRUCTIONS
- Preheat your oven to 350°F (176°C) and lightly grease an 8" x 8" baking dish.
- In a small saucepan melt the butter and then whisk in the salt, pepper and flour until it is smooth. Gradually whisk in ½ cup of milk until there are no lumps. Add the remaining milk and whisk until smooth. Bring the mixture to a boil, stirring constantly. Once the mixture has thickened, remove the saucepan from the heat.
- Arrange ⅓ of the potato slices on the bottom of the baking dish followed by ⅓ of the onion slices and ⅓ of the sauce. Repeat for two more layers.
- Loosely tent a piece of foil over the baking dish and bake for 75 minutes. Remove the foil and bake 15 more minutes. Use a fork to test the potatoes for doneness. If the fork does not easily pierce the potatoes, continue to bake until they are done.
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