Scalloped Potatoes

Thinly sliced potatoes in a simple cream sauce make this scalloped potatoes recipe irresistible and really easy to prepare! Perfect for the holidays or everyday meals.

Why this recipe works

This scalloped potatoes recipe is hands down the best potato side dish for all occasions! We’re taking thinly sliced potatoes, layering them with a rich and creamy sauce, and then baking until bubbly and golden.

Scalloped potatoes, not to be confused with its cheesy cousin au gratin potatoes, are a super comforting side dish that plays well with so many different main courses. Turkey, ham, chicken, beef, you name it – scalloped potatoes will probably complement it.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

POTATOES – Russet potatoes are our choice for this dish. You can substitute the Russet with another starchy potato such as Yukon gold. The starch content plays an important role in scalloped potatoes as it helps thicken the cream sauce. A mandolin will help a ton in this recipe as the thinner the potatoes are sliced, the quicker they will cook.

How to Make Scalloped Potatoes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F.
2. Peel potatoes and cut into 1/4-inch slices, we like to use a mandolin to get nice even cuts.
3. Melt butter in skillet over medium-high heat.
4. Add chopped onion, minced garlic, and vegetable base and stir to combine well, cooking for 3-4 minutes.
5. Sprinkle in flour and stir to combine.
6. Whisk in the milk, cooking and whisking for about 8-10 minutes, until the mixture is bubbly.
7. Layer the bottom of an 8×8 casserole dish with one layer of potatoes. Season with pepper and a little garlic salt.
8. Ladle on a layer of cream mixture over the potatoes.
9. Add the remaining potatoes to the baking dish and ladle on the remaining cream sauce.
10. Cover the baking dish tightly with foil and bake for 45 minutes.
11. Remove foil and bake an additional 35 minutes.

Frequently Asked Questions & Expert Tips

The main difference between scalloped potatoes and au gratin potatoes is that scalloped potatoes do not contain cheese.

You can slice the potatoes and store them in a bowl of water (submerged) kept in the refrigerator up to a day in advance to help slow the process of browning. Sliced potatoes should be cooked within 24 hours. Alternatively, you can parbake or fully bake this dish, allow it to cool, then transfer it to the refrigerator. Remove the dish from the fridge when ready to serve and allow it to rest at room temp for around 30 minutes or until the chill is taken off. Continue baking, uncovered, until the potatoes are done (or just enough to reheat if you fully baked it).

Store leftover scalloped potatoes with an air-tight lid or tightly wrapped with plastic wrap kept in the refrigerator for 4-5 days. Reheat them in a 350F oven until warmed through.

Serving Suggestions

Scalloped potatoes are great in addition to chicken, pork, or beef. Basically anything from elegant dinner parties to weeknight dinners and everything in between will pair well. They’re wildly popular for Easter, Thanksgiving, and Christmas dinner as well.

More Potato Recipes

• Funeral Potatoes
• Melting Potatoes
• Smashed Potatoes
• Crispy Roast Potatoes
• Bacon Three Cheese Potatoes
• Crockpot Scalloped Potatoes

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