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close up of scalloped potatoes portion removed with a spoon showing the texture of the cooked soft potatoes and a cheesy top golden crust

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!

Course Appetizer, holiday, Main Dish, side, thanksgiving
Cuisine American, French, Holidays, Mediterranean, Thanksgiving
Keyword Holiday side dishes, Potato recipes, potatoe side dishes, potatoes, scalloped potatoes, Scalloped potatoes recipe, thanksgiving
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 people
Calories 390 kcal
Author Mahy

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

  1. Preheat the oven to 400 degrees F.
  2. 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).
    A hand holding a thinly sliced potato in front of a mandolin slicer
  3. Set the peeled potatoes in a bowl of cold water while you prepare the sauce.
    Thinly sliced potatoes in a bowl of ice cold water
  4. In a deep skillet set over medium heat, add the butter substitute or oil.
    Butter melted in a skillet with diced onions and herbs

  5. 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.

    A hand holding the flour to be added to the sauce once the onions are ready
  6. Ad that point, add in the flour and cook the flour for 2 minutes until it’s slightly toasty.
    The flour being sautéed until golden and toasty
  7. Add in the stock and use a whisk to dissolve all the clumps of flour into the stock while maintaining the heat at medium.
    A hand pouring the stock in to the onions and flour mixture to start making the sauce

  8. Add in the milk and keep whisking the sauce until it bubbles and thickens up. This takes 5-7 minutes.

    A hand pouring in the milk into the pan
  9. Season the sauce with salt, pepper and fresh oregano.
    the creamy sauce bubbly and ready with a hand holding a whisk
  10. To assemble the gratin, start by layering half of the peeled potatoes at the bottom of a 9X13 inch dish.
    scalloped potatoes layering begins with half of the sliced potatoes at the bottom of a 9 by 13 inch baking dish
  11. Top that with half of the sauce.
    A ladle pouring half of the cream sauce over the potatoes layering to make the scalloped potatoes
  12. Sprinkle half of the Parmesan cheese over the sauce and add extra black pepper and seasoning if you’d like.
    A layer of cheese and seasoning is added over the cream sauce layer
  13. Repeat the process by layering the final amount of potatoes.
    The remanning amount of potatoes mounted over the cheese layer
  14. Add the remaining amount of sauce over the potatoes, and the remaining parmesan over that.
    The final layer of cream sauce and cheese is added over the potatoes to complete the scallop potatoes dish
  15. Cover the dish with foil and bake for 30 minutes.
    scalloped potatoes dish covered with foil and ready to go on the oven
  16. 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.
    The scalloped potatoes uncovered halfway through baking showing how the potatoes have released some moisture into the sauce and the dish is retuned back to the oven
  17. Serve the scalloped potatoes with extra oregano leaves on top and chilli flakes if you’d like.
    scalloped potatoes right out of the oven with a golden cheesy crust on top
  18. Enjoy
    close up of scalloped potatoes portion removed with a spoon showing the texture of the cooked soft potatoes and a cheesy top golden crust

Recipe Video

Recipe Notes

Scalloped Potatoes Tips and FAQ

  1. Start with Yellow Gold Potatoes, they have the right amount of starch which is perfect for this dish. 
  2. Peeled potatoes makes for a more tender and melt in your mouth texture. However you may make this recipe with the skin on.
  3. 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. 
  4. Don't rush the sauce. Make sure the onions are golden before adding the flour, this ensures a sweet onions taste. 
  5. Also make sure the flour is toasty before adding the stock to avoid a raw flour taste. 
  6. Use your favorite stock and milk. We used whole milk that's lactose free.
  7. Also use your favorite type of cheese and herb.
  8. Don't skimp from adding spice, extra herbs, cheeses to this dish as it will only add more flavor.
  9. 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.

 

Nutrition Facts
Scalloped Potatoes
Amount Per Serving
Calories 390 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg11%
Sodium 785mg34%
Potassium 1445mg41%
Carbohydrates 51g17%
Fiber 7g29%
Sugar 7g8%
Protein 12g24%
Vitamin A 471IU9%
Vitamin C 61mg74%
Calcium 219mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.