Valentina Ablaev
These scalloped potatoes are a side dish that truly shines as the star of the meal! Thinly sliced potatoes layered and topped with a rich cream sauce. As the potatoes bake, they become infused with the rich, buttery goodness of the sauce. Every bite of this classic side dish leaves you wanting more.
Side Dishes are the New Main!
When it comes to a holiday dinner, every side dish matters! These scalloped potatoes are a classic side dish, along with crispy brussel sprouts and the perfect cheesy baked asparagus!
Scalloped Potatoes vs. Au Gratin Potatoes
Although the two seem similar, there are a few key differences between scalloped potatoes and the fancier au gratin potatoes. Our scalloped potatoes are made with a rich and creamy sauce, while au gratin potatoes are topped with a cheese sauce!
Ingredients for Homemade Scalloped Potatoes
This dish is surprisingly simple to make and utilizes pantry staples.
- Potatoes – We use Yukon gold potatoes for this recipe, but you can also use russet potatoes or your favorite potato.
- Butter – The base of the cream sauce that adds great richness and flavor.
- Flour – The addition of flour thickens up the sauce, allowing it to become extra rich.
- Liquid – A combination of chicken broth and milk creates a creamy and delicious base.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A mandolin is the quickest way to get thin, evenly sliced potatoes
- A 9×13 casserole dish is perfect for fitting all the potatoes and allowing them to be covered by the milk mixture.
Next Level Scalloped Potatoes
Here are a few ways to take your homemade potatoes to the next level!
- Spice it up: Add diced jalapenos into the cream sauce to make spicy jalapeno scalloped potatoes!
- Cheesy potatoes: Top your scalloped potatoes with generous amounts of shredded cheddar cheese before baking to create a rich, cheesy topping.
- Vegetables: Bulk up this side dish with the addition of mushrooms, spinach, or even broccoli!
- Protein: Just like our chicken and potato casserole, you can add cooked chicken breast to make this a heartier dish!
How to Make Scalloped Potatoes From Scratch
The easiest step-by-step instructions for scalloped potatoes:
- Make cream sauce. In a pan, saute onions in butter until tender. Add minced garlic to the flour and whisk it into the butter to create a smooth mixture. Whisk the chicken broth and milk into the pan, breaking up the flour. Season and remove from the heat and cool.
- Prep potatoes. Wash and scrub the potatoes, then slice them into thin rings. We like to use a mandolin slicer.
- Assemble. To a casserole dish, layer half of the potatoes. Season the potatoes and top with half of the milk sauce. Top the potatoes with the remaining slices, seasoning, and pour the rest of the cream sauce.
- Bake. Cover the baking dish with aluminum foil and bake at 400°F for 45 minutes. Then, remove the foil and continue baking for an additional 10 minutes.
Expert Tips:
- Thinly sliced potatoes. For the softest and most tender scalloped potatoes, use thin, evenly sliced potatoes. A mandolin will give you a more consistent thickness, not to mention it’s so much faster than cutting by hand!
- Perfect cream sauce. To get the best cream sauce, be careful not to scald the milk when cooking.
- Make ahead. Assemble the potatoes and sauce in a casserole dish, then tightly wrap it with plastic wrap. Store in the fridge for up to 24 hours before baking, and serve fresh and bubbling!
Troubleshooting
Scalloped potatoes that are too watery could be a result of your cream sauce not thickening sufficiently. Make sure to add the flour and allow the potatoes to cook in the oven long enough for the sauce to bubble.
When making the cream sauce, it is essential not to overboil the milk, as this can cause it to scald. This can result in the fat and liquid separating, so the sauce won’t turn out creamy
All ovens vary, so if, after the entire cooking time, the potatoes still feel raw, bake for an additional 10 minutes, or until they are softened.
Store & Reheat
- Storage. Keep leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat. Warm up leftovers in a pan or the oven for a crispy finish.
- Freeze. We don’t recommend freezing the potato dish, as it won’t reheat well. However, don’t worry, you won’t have enough leftovers for that!
More Side Dishes
If you enjoyed this scalloped potatoes recipe, be sure to try our other side dishes; here are some of our favorites:
Veggies- Chicken
- Veggies
- Salad
If you’ve tried this scalloped potato recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below – we appreciate your feedback!
Scalloped Potatoes
Ingredients
- 1 medium onion, finely chopped
- 4 Tbsp unsalted butter
- 2 garlic cloves, minced
- 3 Tbsp all purpose flour
- 3/4 cup chicken broth
- 1 3/4 cup whole milk
- ½ tsp salt, or to taste
- ¼ tsp ground black pepper, or to taste
- 2 lbs potatoes, sliced
Instructions
- In a skillet, saute chopped onion in butter until soft and tender.
- Add minced garlic to the pan and cook until fragrant.
- Whisk the flour into the pan and cook for a minute to cook off the raw flour flavor.
- Whisk in the chicken broth and milk while whisking to break up the flour clumps. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then remove the pan from the heat and allow it to cool.
- Use a mandolin to slice the potatoes into ⅛” rings.
- Into a 9×13” baking dish, arrange half of the potato slices flat on top of each other.
- Season the potatoes with salt and pepper and top with half of the milk mixture.
- Layer the remaining potato slices on top of each other. Season with salt and pepper, then pour the remaining milk mixture.
- Cover the baking dish tightly with aluminium foil, and bake at 400°F for 45 minutes.
- Uncover the dish and bake for an additional 15 minutes or until the potatoes are cooked through.
Notes
- Use a mandolin to slice potatoes into thin, even pieces.
- When making the cream sauce, be careful not to overheat the milk. This can result in the sauce separating.
- Elevate your scalloped potatoes with shredded cheese for a melty and delicious casserole.
- Keep leftover casserole in the fridge for up to 3 days for peak freshness.
Nutrition
FAQs
You don’t have to peel the skin off the potatoes for this recipe! Just give the potatoes a good scrub! However, you can peel them if desired.
For a more decadent sauce, substitute whole milk for cream or half-and-half.
We love to use Yukon Gold potatoes for their buttery flavor, but you can also use russet potatoes.
