If there’s one dish that completely embodies comfort, it’s Scalloped Potatoes. This recipe is all about those thinly sliced potatoes nestled in a luscious, savory sauce—each bite is creamy, golden-edged perfection. Whether you’re planning a holiday dinner or just want to make a weeknight meal a little more special, Scalloped Potatoes never fail to deliver that “wow” factor at the table. It’s approachable, nostalgic, and destined to become a staple whenever family and friends gather.

Scalloped Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Scalloped Potatoes lies in how just a handful of simple, everyday ingredients come together to create something indulgently delicious. Each ingredient here truly plays an essential role, bringing the right balance of flavor, color, and that perfect creamy texture we crave.

Yukon Gold or Red Potatoes: Thinly sliced, these potatoes offer just the right combination of tenderness and structure—they hold their shape beautifully while soaking up all the sauce.
Salted Butter: Melts down to form the rich base of the sauce, infusing the potatoes with a buttery flavor in every layer.
Yellow Onion: Diced and sautéed, the onion lends subtle sweetness and depth that gives the dish its signature flavor.
Garlic: Just enough to create a welcoming aroma and a gentle background warmth without overpowering the potatoes.
All-Purpose Flour: Whisked into the butter as a thickener, it creates the velvety cream sauce that makes scalloped potatoes irresistible.
Milk: This provides the creamy body for the sauce—whole milk is best for richness, but you can use what you have on hand.
Chicken Broth: Adds savory flavor and lightens the sauce so it isn’t too heavy.
Salt and Black Pepper: Essential seasonings sprinkled over every layer for a perfectly seasoned bite each time.
Cheese (Optional): For an extra luxurious twist, add sharp cheddar or gruyere between layers or in the sauce (but don’t boil it to keep the sauce silky).
Fresh Herbs (Optional): A little fresh thyme or rosemary in the sauce can add a lovely aromatic dimension, if desired.

How to Make Scalloped Potatoes

Step 1: Prepare Your Oven and Dish

Before you dive into this comforting project, preheat your oven to 350°F. Grab a 9×13-inch casserole dish, give it a generous coating of butter or nonstick spray, and set it aside. Having your baking vessel ready means you can layer everything without missing a beat.

Step 2: Sauté the Onion and Garlic

Melt the salted butter in a large saucepan over medium-low heat. Toss in those diced onions and let them soften for about 3 to 4 minutes, stirring occasionally so they become sweet and translucent but not browned. Add the minced garlic and sauté for another minute—the kitchen will start to smell amazing!

Step 3: Make the Creamy Sauce

Now, sprinkle in the flour and stir it into the buttery onion mixture. Cook for about 2 minutes, letting the flour lose its raw taste. Combine your milk and chicken broth, and slowly whisk this liquid in, just a bit at a time, stirring constantly. It’ll be thick at first, but patience is key for a silky sauce. Once all the liquid is in, increase the heat to medium and whisk until the sauce bubbles gently. Stir in half your salt and pepper, and let the sauce boil for a minute before removing from heat.

Step 4: Slice and Layer the Potatoes

Using a mandoline or a sharp knife, slice your potatoes as thinly as you can—about 1/8 inch is ideal for even cooking. Lay a third of the slices in the bottom of your prepared dish, sprinkle with a pinch of salt and pepper, and spoon over a third of your creamy sauce. Repeat these layers twice more, seasoning each layer and finishing with sauce on top.

Step 5: Bake and Finish

Cover the casserole dish tightly with aluminum foil. Slide it into your preheated oven and bake for 45 minutes—the potatoes will steam and start to tenderize. Uncover the dish and bake an additional 35-45 minutes until the top is bubbling, golden, and your potatoes are completely fork-tender. For a perfectly bronzed finish, you can broil the top for 3–4 minutes right at the end. Let everything rest for at least 15 to 20 minutes before serving, so the sauce can set and every slice is neat.

How to Serve Scalloped Potatoes

Garnishes

Right before bringing your Scalloped Potatoes to the table, give them a little extra love with a sprinkle of fresh herbs—think snipped chives, chopped parsley, or a tiny dash of cracked black pepper. A dusting of paprika also adds a pretty color and subtle smoky flavor.

Side Dishes

Scalloped Potatoes are the best kind of supporting star: they pair beautifully with everything from roasted chicken to baked ham and grilled steak. Add a crisp green salad or steamed green beans, and you’ll have a meal that’s hearty, balanced, and undeniably comforting.

Creative Ways to Present

If you’re dressing up the meal for a special occasion, try baking individual portions in ramekins for a charming touch. You can also add a layer of cheese or sautéed mushrooms between the potato layers for something unexpected—Scalloped Potatoes are endlessly adaptable!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let the dish cool completely, then cover tightly with foil or transfer slices to an airtight container. Kept in the refrigerator, Scalloped Potatoes will stay delicious for up to 3 days.

Freezing

To freeze, allow the potatoes to cool thoroughly, then wrap the whole casserole or individual servings securely in foil and plastic wrap. Scalloped Potatoes can be frozen for up to 2 months. Just note that the texture may become a little softer upon reheating, but the flavor will remain wonderful.

Reheating

To reheat, thaw overnight in the refrigerator if frozen. Warm slices or the entire dish in a 350°F oven, covered for about 20–30 minutes until everything is heated through. Remove foil for the last few minutes to restore some crisp on top.

FAQs

Can I use russet potatoes for Scalloped Potatoes?

Absolutely! Russet potatoes work just fine, but they tend to be a little starchier and may not hold their shape as well as waxy potatoes like Yukon golds or reds. Be sure to peel russets before slicing for the best result.

How do I slice potatoes thinly and evenly?

A mandoline makes slicing super easy, but a sharp chef’s knife and a steady hand will also do the trick. You’re aiming for 1/8-inch thick slices—consistent thickness ensures even cooking!

Can I add cheese to my Scalloped Potatoes?

Definitely! Adding a bold cheese like sharp cheddar or gruyere amps up the richness. Just stir it into the sauce after boiling, before you layer the potatoes, but don’t let the cheese boil or it might become grainy.

Is it possible to make Scalloped Potatoes ahead?

Yes, you can assemble and bake them up to two days ahead. Cool, cover, and refrigerate the casserole. When ready to serve, let it come to room temperature a bit, then reheat uncovered until hot and bubbling.

Can I make this dish vegetarian?

Absolutely! Substitute vegetable broth for chicken broth and the recipe is entirely vegetarian. The classic flavors of Scalloped Potatoes still shine with this easy swap.

Final Thoughts

If you’re craving something heartwarming and crowd-pleasing, Scalloped Potatoes are the way to go. This is the ultimate comfort side dish, easy enough for a weeknight yet special enough to grace any holiday table. Don’t be surprised if it disappears fast—you may want to make a double batch next time!