This scalloped potatoes recipe is a favorite classic for any holiday or Sunday dinner. Simple ingredients create a rich creamy sauce over the thinly sliced potatoes.
Everyone needs a fool-proof scalloped potatoes recipe. This classic dish is perfect for any holiday, especially Easter, Thanksgiving and Christmas alongside our favorite oven-baked ham. Or, serve this side dish for Sunday dinner.
About this Recipe
Ever since I was very young, I've loved scalloped potatoes. I was always disappointed if the edges were overcooked and dry, kind of like Paula Deen's scalloped potatoes recipe. My recipe is an adaptation of mom's creamy potatoes and carrots recipe. There are no disappointing edges here!
Below is a list of ingredients you need to make these creamy potatoes.
Grocery List for Scalloped Potatoes:
- Potatoes - Yellow potatoes, thinly sliced. You don't need any special tools, a knife will do.
- Unsalted butter - If you only have salted, reduce the salt in the recipe.
- Onion - We love sweet Vidalia onions, but you can use a yellow or white onion.
- Garlic cloves - 3 cloves, minced. We cheat using the jarred kind.
- All-purpose flour - To create the roux for thickening.
- Heavy cream - For that extra creaminess.
- Milk - We use 2% or whatever we have on hand. Half and half works, too.
- Chicken broth - For an extra boost of flavor.
- Parmesan - Grated, so yummy.
- Salt & pepper - to taste, as always.
- Thyme - Completely optional garnish for additional flavor and beauty.
Click here or scroll to the bottom of this post for the full recipe ingredients and instructions.
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make scalloped potatoes. The general steps are as follows:
- Preheat oven, lightly grease a casserole dish.
- Cook onions and garlic in a medium pot with butter. Whisk in the flour.
- Add cream, milk and broth into pan with salt and pepper.
- Bring to low boil then reduce heat and simmer until thickened.
- Layer potatoes and cream into casserole dish as instructed in recipe card.
- Bake 30 minutes, uncover and bake another 45 minutes until tender.
- Top with Parmesan and bake 5 more minutes.
- Remove from oven and let rest 10 minutes before serving.
Cheese: To make these cheesy potatoes (au gratin), while making the sauce remove pan from heat and stir in a cup or two of your favorite shredded cheese.
Cracker topping: Try adding crushed Ritz crackers to the top of the casserole at the last 10 minutes of baking, or a Panko topping.
Carrots: Add thinly sliced carrots (not too many!) to the layers for scalloped potatoes with carrots.
Seasonings: Mix in your favorite potato seasonings like thyme, rosemary, parsley, etc.
Serve with: Scalloped potatoes can go alongside many main dishes like ham, turkey, fish and beef.
Top Tips and Tricks
- For make-ahead directions, bake the casserole and let cool completely. The next day, remove from the fridge and place covered in oven while preheating. Continue to bake, covered, 30 more minutes or until heated through.
- Season with salt and pepper between layers.
- To ensure even baking, try your best to evenly slice the potatoes with the same thickness. I use my knife, but a mandoline gets the job done faster.
Your Questions Answered
What is the difference between scalloped and au gratin potatoes?
The biggest difference is the cheese content. Scalloped potatoes are simply potatoes baked in cream sauce. Au gratin potatoes include more decadent ingredients like cheese in between the layers.
What potatoes are best for scalloped potatoes?
We prefer yellow potatoes so they keep their shape and have a tender bite. You can use Russet potatoes but they will add more starchiness to the potatoes and be softer. They may not keep their shape.
Do scalloped potatoes need to be peeled?
You do not need to peel the potatoes if using yellow potatoes. I do recommend peeling them if you're using Russet potatoes.
Storage and Leftovers
Store: These creamy potatoes will store covered in the fridge for up to 5 days.
Reheat: To reheat, bake in the oven until heated through or reheat on the stovetop or microwave.
Freeze: Scalloped potatoes can be stored in the freezer after baked. Thaw overnight in the fridge and bake until heated through. They may lose their shape during the reheating process but they'll still taste great!
Another option for freezing scalloped potatoes is to partially bake the casserole then freeze in individual portions. Thaw and bake individual servings until tender.
More Potato Recipes You'll Love
- Cheesy Potatoes
- Classic Potato Salad
- Creamy Mashed Potatoes
- Crock Pot Baked Potatoes
- Lemon Garlic Baby Potatoes
- 3 tablespoons unsalted butter
- 1 small yellow onion , peeled and diced
- 3 garlic cloves , minced
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup chicken broth
- 2 teaspoons salt , plus additional to taste
- 1/4 teaspoon black pepper , plus additional to taste
- 3 lb yellow potatoes , thinly sliced (peeled or unpeeled)
- 1/2 cup grated Parmesan
- Preheat oven to 350°F. Lightly grease 9x13 casserole dish.
- In a medium pot, melt the butter over medium heat. Add the onions and garlic; cook 5 minutes. Whisk in the flour; cook an additional 1 minute while whisking.
- In a small bowl, combine the cream, milk and broth. Slowly pour the cream mixture into the pan in a thin steady stream while whisking. Stir in the salt and pepper. Bring to a low boil. Reduce heat and simmer, stirring occasionally until slightly thickened, about 5 minutes.
- Layer half of potatoes into prepared dish, season with additional salt and pepper. Pour half the cream mixture over top. Press the potatoes down with the back of a wooden spoon and repeat layers with the remaining half of potatoes and cream. Press potatoes down again.
- Bake covered 30 minutes, uncover and bake an additional 45 minutes, until potatoes are tender. Remove from oven and sprinkle top with Parmesan. Bake 5 more minutes. Remove from oven and let potatoes rest 10 minutes before serving.
- Nutrition information is an estimate only.