Scalloped potatoes are thin sliced potatoes layered in a delicious homemade cream sauce and baked until tender, cheesy and delicious! They're the perfect side dish for chicken cutlets or any main meal you're making for dinner tonight.
I have yet to meet a potato recipe that I don't love. My favorite recipe to make is my Company Mashed Potatoes. But another one high up on my list of favorites is scalloped potatoes.
There's something about the thin layers of potatoes and the cream sauce baked together that is simply delicious. I love adding extra cheddar cheese on top and then turning on the broiler to get the top cheese layer slightly browned and golden in color.
What are the Best Potatoes for Scalloped Potatoes?
To make the best recipe for scalloped potatoes, you need to use a starchy potato like a Russet or Yukon Gold. The starch in these types of potatoes will help to naturally thicken the cream sauce that makes this dish taste so good.
Make sure you slice the potatoes thin and equally uniform. That way the layers will cook up evenly and tender all the way through.
Try not to use red skinned potatoes. Their skin is too waxy and they will not get tender enough.
Ready for more great Side Dish Recipes?
This recipe pairs well any of my Family Favorite Chicken Recipes. Or you might want to try these other side dishes to add to your dinner tonight:
- Mac and Cheese
- Twice Baked Stuffed Potatoes
- Fresh Tomatoes and Pasta
- Ranch Flavored Carrots - kids love this recipe!
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Potatoes - for this recipe I used Yukon Gold potatoes.
- Onion
- Flour
- Milk - whole milk is best for this recipe.
- Butter - cubed.
- Cheddar Cheese - grated.
- Salt and pepper
- Chopped parsley for garnish
Cooking Tip: If you don't have a mandoline, don't worry. Slice the potatoes with a sharp knife.
Step-by-Step Directions
Step 1 | Slice the Potatoes
- Peel the potatoes and then using a mandolin, slice them thin. If you don't have a mandoline, use a sharp knife.
- Finely chop the onions.
Step 2 | Layer the Potatoes
- Spray the bottom of a 8X8 baking/casserole dish with non-stick cooking spray.
- Combine the flour, salt and pepper together.
- Being layering the potatoes and onions in the casserole dish. Followed by the flour, salt and pepper mixture.
- Top with the cubed butter.
- In a small saucepan, heat the milk until just before boiling.
- Pour the milk over the layers in the baking dish.
- Top with the shredded cheddar cheese.
Step 3 | Baking Instructions
- Bake covered in a preheated 375°F oven for about 50 minutes or until the potatoes are fork-tender.
- Then uncover and continue baking until the cheese bubbles about an additional 15 minutes.
- Turn the broiler on for 2 minutes to get a nice golden color on top.
- Remove the casserole dish from the oven and allow to stand for 20 minutes for the sauce to thicken.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Recipe Variations
- Ham - this is a great recipe to add leftover ham from Thanksgiving, Christmas or Easter.
- Deluxe - add crispy baked bacon, scallions or even chopped green and red peppers.
- Spicy - take it up a notch and add browned crumbled Italian hot sausage for an Italian taste or taco seasoning for a Mexican taste.
- See this recipe for Crock Pot Scalloped Potatoes.
Storage Tips
Store any leftovers in an airtight container for up to 3 to 5 days. I don't recommend freezing the casserole as the potatoes could get mushy when you defrost.
Prep-Ahead Tips
You can prepare this recipe ahead of time by partially baking the recipe a day ahead for about 30 minutes. Then allow the casserole to cool, cover and refrigerate.
When you're ready to serve, remove the casserole dish from the refrigerator and allow it to come to room temperature before baking for another 30 minutes uncovered or until heated through. Add a little more cheddar cheese on top if desired before placing it under the broiler for the last 2 minutes of baking.
Recipe Tip
You can tell when scalloped potatoes are cooked completely through when yoyu can easily stick a knife in the center of the casserole and the knife easily goes through the potatoes.
FREQUENTLY ASKED RECIPE QUESTIONS
Au Gratin Potatoes are made with cheese and Scalloped Potatoes are made with a cheese sauce.
📖 Recipe Card
Scalloped Potatoes
Ingredients
Method
- Preheat the oven to 375 degrees
- Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about ¼ inches thick.
- Finely chop the onions.
- Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
- Combine the flour, salt and pepper together.
- Being layering the potatoes and onions in the casserole dish. Followed by the flour, salt and pepper mixture.
- Top with the cubed butter.
- In a small saucepan, heat the milk until just before boiling.
- Pour the milk over the layers in the baking dish.
- Top with the shredded cheddar cheese.
- Bake covered until the potatoes are fork tender (approx 50 minutes).
- Uncover and bake until the cheese bubbles and browns. (approx 15 minutes)
- Broil for 2 minutes to get a nice golden brown top.
- Remove the dish from the oven, and let it stand for 15 - 20 minutes or until the sauce thickens.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2012 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Christine says
Your potatoes looks absolutely scrumptious! I haven't made scalloped potatoes in a long while. I can't wait to try your recipe! YUM!
Lois says
Thank you Christine!
Sugar Cookies to Peterbilts says
This sounds so good! It has been "forever" since I have made scalloped potatoes! Thanks for the inspiration!