Scalloped Potatoes are a great and classic side dish that’s comforting, delicious and feels so special. It’s made with simple ingredients, a slicer, and your oven will do most of the work for you. If you’re looking for a perfect dish this Holiday season, try this scalloped potatoes recipe and be sure to watch the video and step by step below.
Potatoes are one of our favorite comfort foods.🧡 With simple recipes like Instant Pot Mashed Potatoes, Air Fryer Baked Potato, Potato Pancakes and Best Herb Roast Potatoes. And more bold recipes like grandpas Pan Fried Potatoes, Carne Asada Fries, Nacho Fries or Smashed Potatoes With Spicy Lamb.
Today’s Scalloped Potatoes Recipes is simpler in flavors, yet ultra delicious and comforting. Imagine layers of thinly sliced potatoes laced in a creamy sweet onion sauce, baked with a layer of cheese in the middle and on top. This dish is a guaranteed crowd pleaser and one that you’ll be making on repeat!
Why You’ll Love Scalloped Potatoes
- It’s super tasty.
- They will be everyone’s favorite!
- Makes the perfect side dish to any protein main dish . (Turkey Tenderloin Recipe, Dry Brine Turkey Breast, Rack of Lamb Recipe and more!)
- This recipe is also a great main vegetarian dish when served with a nutritious salad (like Kale Salad with Spicy Lentils)
- The absolute comfort food 🧡
- All you need is a handful of staple ingredients.
- The scalloped potatoes are melt in your mouth tender.
- The cream sauce has a sweet onion taste that’s not over powering, subtle yet flavorful.
- Cheesy or not, depends on your taste. Both versions are SO GOOD!
Ingredients you’ll need
- Yellow Gold Potatoes
- One onion diced
- Butter
- Milk (I used protein milk that’s lactose free from Lactaid, and it was perfect)
- Flour
- Stock (veggie or chicken)
- Cheese. I opted for Parmesan only, however you can use your favorite!
- Fresh herbs like oregano or thyme (optional but recommended)
- Salt and pepper
How to Make Scalloped Potatoes
These are the details step by step instructions you need to make this your next favorite thing
Prepare the Potatoes
The first step is to peel all the potatoes. While you can absolutely make the dish without peeling them, we tested both options and preferred the peeled version. It was more melt in your mouth and tender.
- The best TIP to slice these potatoes is to use a mandolin slicer. It makes equally sliced potatoes, which is crucial for even cooking. You can have full control on the thickness (remember that thickness will control baking time). Finally, it gets the job dine in SECONDS! Be EXTRA careful when using the mandolin as it’s a really sharp tool. We sliced to 1/4 inch.
- Soak the thinly sliced potatoes in a bowl of ice cold water until you make the sauce.
Make the Cream Sauce
- The sweet onion sauce starts by sautéing the onions in butter over medium low heat with some fresh oregano and salt. This step is crucial not to be rushed. You need a really sweet and subtle onion sauce, rather than a pungent strong onion sauce. So for that, let the onions take their sweet time! This process takes between 8-10 minutes depending on the size of the onions diced.
- Once the onions are ready, you’ll add in the flour.
- The flour needs to be cooked for about 2 minutes until it’s golden and toasty. Make sure here as well not to rush this process because this eliminates the raw flour taste.
- Once the onions and flour mixture is ready, it’s time to add in the liquid to create the sauce. Here’s you’ll switch to the whisk and start by adding in the stock.
- Then the milk goes in, while whisking to ensure no lumps remain in the sauce. At this point you’ll raise the heat to medium and continue whisking until the sauce comes to a boil.
- Once it boils, drop the heat to medium low and mix it lightly for 5 minutes to thicken and for the flavors to blend. Season the sauce with salt and pepper. You can add some parmesan cheese to the sauce if you’d like and herbs.
Layer the Scalloped Potatoes
- Now it’s time to layer the scalloped potatoes recipe. Start by adding half of the amount of sliced potatoes at the bottom of a 9 by 13 inch baking dish. No need to butter or oil the dish at all.
- Now ladle in half of the onion cream sauce right over the layered potatoes. Make sure to spread the sauce all over the potatoes and allow it to seep through.
- A layer of cheese is added over the cream sauce layer now and extra seasoning if you like. We love a touch of extra salt, lots of freshly cracked black pepper here. Our favorite cheese for scalloped potatoes is Parmesan cheese. You can use whichever one your heart desires or even make a combo of some!
- Now add in the remaining amount of sliced potatoes, pressing down lightly so the layers stick to each other.
- Similarly the final layer of cream cheese and cheese are added the same way ontop. This completes the layering of Scalloped Potatoes. Bake The Scalloped Potatoes
- It’s tome to bake the scalloped potatoes. In a 400 degrees F oven, the scalloped potatoes will go in covered with foil first for 30 minutes. The sauce will be bubble and the potatoes will release some more moisture in to the sauce.
- After 30 minutes, you will uncover the dish and return it back to the oven for an extra 30 minutes to finish cooking.
- Check on the potatoes using a wooden stick or fork to make they’re tender and cooked through. The top will be golden and perfect. Depending on the size of your potatoes, you may need to increase baking time by up to 10 minutes.
- Once ready, garnish it with extra herbs if you’d like.
- Make sure to wait for 10 minutes or so before serving as the dish will be PIPING hot! 🙂
Scalloped Potatoes Tips and FAQ
- Start with Yellow Gold Potatoes, they have the right amount of starch which is perfect for this dish.
- Peeled potatoes makes for a more tender and melt in your mouth texture. However you may make this recipe with the skin on.
- It’s best to use a mandolin slicer for the potatoes as it gets the job done in seconds. It also creates evenly sliced potatoes which in turn cooks evenly in the oven. Be EXTRA careful while using the mandolin as it is a really sharp tool.
- Don’t rush the sauce. Make sure the onions are golden before adding the flour, this ensures a sweet onions taste.
- Also make sure the flour is toasty before adding the stock to avoid a raw flour taste.
- Use your favorite stock and milk. We used whole milk that’s lactose free.
- Also use your favorite type of cheese and herb.
- Don’t skimp from adding spice, extra herbs, cheeses to this dish as it will only add more flavor.
- Allow the potatoes to cool down for 10 minutes once out of the oven as they will be piping hot to eat.
What are Scalloped Potatoes?
It’s a dish made of thinly sliced potatoes layered in a casserole like dish and laced in a creamy béchamel like sauce. The sauce is flavored with caramelized onions and herbs. Cheese is optional in between the layers and over the tops. The dish is then baked (covered halfway) until the potatoes are soft and tender, and have absorbed the creamy goodness of the sauce!
What is the difference between Scalloped Potatoes and Au Gratin Potatoes?
You may have heard potatoes au gratin and you have even had them at a restaurant and felt that they are the same as today’s recipe. However they’re not. The main difference is the CHEESE! Au gratin has thinly sliced potatoes, an herb and often garlicky cream sauce (not onions) and plenty of cheese!
Often times a thin layer of breadcrumbs would also be sprinkled on the tops of the au gratin. Check out my CROWD PLEASING Crunchy Sweet Potato Gratin for a better example. That recipe is by all means a cooking school favorite and one that has been made by tens of thousands of people!
Can I make Scalloped Potatoes using Sweet Potatoes?
Absolutely! Similar to any recipe, these two can be swapped for a wonderful variation and exquisite experience!
How to Make Vertical Scalloped Potatoes?
You may have seen this version, and it’s just as easy. The difference is you will layer the thinly sliced potatoes in one layer and in a vertical fashion. Stack them well and pour the sauce right over them and cheese if using. Bake the same way.
How to Store Leftovers?
The leftovers can be stored in the same casserole in the fridge (once cooled completely) for up to 6 days. You may also freeze leftovers well wrapped in the freezer for up to 3 months.
How to Make Ahead?
For make ahead and planning ahead especially now with the holidays coming up, it’s best to prepare the entire dish and bake it until ready. Once cooled entirely, wrap it well and seal the dish in the4 same casserole and freeze it for up to 3 months or in the fridge for 6 days.
Reheating Instructions
To reheat the dish, first make sure it is thawed completely if previously frozen. Preheat the oven to 350 degrees, cover the casserole with foil and place it in the oven for 20-25 minutes until heated through and saucy. For a crisper topping, remove the foil for the last 6-8 minutes of reheating. Alternatively you may use a microwave, however we recommend the oven method.
Can this recipe be made without cheese?
Because classically this recipe has no cheese, I have opted for minimal amount of Parmesan to flavor the dish only. However you may absolutely make it without any cheese at all.
Can I use another type of potatoes?
Russet Potatoes are another alternative to use here along with Yukon Gold. These both have the perfect amount of starch and hold their shape really well during baking.
What to Serve with Scalloped Potatoes:
Turkey Breast Recipe On the Stove
Steak Bites with Parmesan Cheese
Scalloped Potatoes
Scalloped Potatoes are a great and classic side dish that's comforting, delicious and feels so special. It's made with simple ingredients, a slicer, and your oven will do most of the work for you. If you're looking for a perfect dish this Holiday season, try this scalloped potatoes recipe!
Ingredients
Potatoes
- 4 pound of Yukon gold potatoes peeled and thinly sliced
Sauce
- 3 Tablespoons Butter substitute or oil
- 1 onion finely diced
- 3 Tablespoons Flour
- 2 cups whole milk
- 1 cup stock veggie or chicken
- 1 teaspoon each salt and pepper
- 1 bunch fresh oregano or thyme leaves about 1/4 cup
To assemble and garnish (optional)
- 1/2 cup grated parmesan cheese optional
- 3 sprigs fresh oregano
- Cracked Black pepper and chilli flakes
Instructions
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Preheat the oven to 400 degrees F.
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Using a mandolin slicer, set to 1/8 inch thickness, thinly slice the potatoes (peeling the potatoes is optional, however peeled potatoes yield a softer texture to the gratin).
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Set the peeled potatoes in a bowl of cold water while you prepare the sauce.
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In a deep skillet set over medium heat, add the butter substitute or oil.
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Add in the onions, season lightly with salt and pepper. Sautee the onions until they are lightly golden in color and very soft in texture. This process takes 8 -10 minutes.
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Ad that point, add in the flour and cook the flour for 2 minutes until it’s slightly toasty.
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Add in the stock and use a whisk to dissolve all the clumps of flour into the stock while maintaining the heat at medium.
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Add in the milk and keep whisking the sauce until it bubbles and thickens up. This takes 5-7 minutes.
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Season the sauce with salt, pepper and fresh oregano.
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To assemble the gratin, start by layering half of the peeled potatoes at the bottom of a 9X13 inch dish.
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Top that with half of the sauce.
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Sprinkle half of the Parmesan cheese over the sauce and add extra black pepper and seasoning if you’d like.
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Repeat the process by layering the final amount of potatoes.
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Add the remaining amount of sauce over the potatoes, and the remaining parmesan over that.
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Cover the dish with foil and bake for 30 minutes.
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Uncover the dish and continue baking it for an extra 20-30 minutes (depending on the oven the type of dish you’re using and the thickness of the potatoes) until the potatoes are fork tender and have absorbed the sauce.
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Serve the scalloped potatoes with extra oregano leaves on top and chilli flakes if you’d like.
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Enjoy
Recipe Video
Recipe Notes
How to Make Vertical Scalloped Potatoes?
You may have seen this version, and it's just as easy. The difference is you will layer the thinly sliced potatoes in one layer and in a vertical fashion. Stack them well and pour the sauce right over them and cheese if using. Bake the same way.
How to Store Leftovers?
The leftovers can be stored in the same casserole in the fridge (once cooled completely) for up to 6 days. You may also freeze leftovers well wrapped in the freezer for up to 3 months.
How to Make Ahead?
For make ahead and planning ahead especially now with the holidays coming up, it's best to prepare the entire dish and bake it until ready. Once cooled entirely, wrap it well and seal the dish in the4 same casserole and freeze it for up to 3 months or in the fridge for 6 days.
Reheating Instructions
To reheat the dish, first make sure it is thawed completely if previously frozen. Preheat the oven to 350 degrees, cover the casserole with foil and place it in the oven for 20-25 minutes until heated through and saucy. For a crisper topping, remove the foil for the last 6-8 minutes of reheating. Alternatively you may use a microwave, however we recommend the oven method.
Can this recipe be made without cheese?
Because classically this recipe has no cheese, I have opted for minimal amount of Parmesan to flavor the dish only. However you may absolutely make it without any cheese at all.
Can I use another type of potatoes?
Russet Potatoes are another alternative to use here along with Yukon Gold. These both have the perfect amount of starch and hold their shape really well during baking.
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