A classic recipe for Scalloped Potatoes using basic kitchen ingredients! Thinly sliced potatoes smothered in a rich and creamy sauce and baked. This recipe is the perfect side dish for any entrée.
Scalloped potatoes are thinly cut potatoes then layered in a casserole dish tossed in a creamy sauce and baked. The side dish is great for the holidays and always a hit at potlucks.
|Difference between scalloped potatoes and au gratin potatoes? The most common difference is au gratin potatoes are baked with cheeses while the scalloped potatoes are cooked in cream.|
The ingredients are so simple and classic kitchen staples making this recipe a winner!
- Potatoes– Yukon Gold or Russet potatoes work best.
- Onion and garlic– Gives the potatoes and sauce flavor.
- Sauce– Creamy sauce using butter, flour, milk, and broth.
- Salt and pepper– Classic seasoning.
HOW TO MAKE SCALLOPED POTATOES-
You won’t believe how simple it is to make this potato recipe. You can have the side dish prepared in no time!
- SAUCE– Saute the onion with butter and minced garlic until the onion is tender. Using a whisk, quickly stir in the flour and then slowly add the milk and chicken broth. Simmer for about 1 minute. Remove from heat and cool.
- POTATOES– Thinly slice the potatoes until about ⅛” thick. Pat the potato slices with paper towel. (TIP: Use a slicer for uniform slices and it’s much quicker to cut! )
- ASSEMBLE– In a 9×13 casserole dish add about ½ of the potatoes to the bottom of the dish and season with salt and pepper. Pour ½ of the sauce over the potatoes. Add the rest of the potatoes, season with salt and pepper and top with the rest of the sauce. Spread the sauce using a spatula.
- BAKE– Cover casserole dish with foil and bake. Top with greens (if desired) before serving and enjoy!
CAN I ADD EXTRAS?
If you want to add some extras to the scalloped potatoes, here are some of our favorites. They can either be used as toppings or layers with the potatoes between the sauce.
- Cooked bacon slices
- Sauteed mushrooms
- Shredded cheese
- Chopped herbs
Frequently Asked Questions:
What are the best potatoes?
We like Yukon Gold best for this recipe. However, peeled Russet and Idaho may be substituted.
If using Yukon Gold potatoes, you don’t need to peel the potatoes. We recommend peeling the Idaho or Russet potatoes.
You can pre-bake the dish up to one day in advance. Just bake for 30 minutes and completely cool. Then cover and refrigerate. When ready to enjoy, just cover with foil and continue baking per instructions.
This scalloped potato recipe can last in the fridge for up to 3-4 days tightly covered. Reheat covered with foil until heated through, microwave or on a skillet over low heat.
Other potato recipes:
- Mashed potatoes– a classic recipe
- French fries– baked
- Potato Soup– loaded potato fixings
- Breakfast potatoes– so easy
- Potato Salad– classic Russian salad
- 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
- In a skillet, saute chopped onion, butter, and garlic until the onions are tender.
- Whisk in the flour and mix until well incorporated. Pour in the chicken broth and milk and bring to a simmer, cook for about 1 minute.
- Remove the sauce from heat and allow it to cool.
- Using a slicer, slice the potatoes into thin ⅛ inches slices.
- Pat dry the potato slices.
- In a 9×13 casserole dish add ½ of the potatoes and season with salt and pepper. Pour ½ of the sauce over the potatoes.
- Add the rest of the potatoes, season with salt and pepper and top with the remaining sauce.
- Cover the dish with foil and bake at 400°F for 45 minutes. Uncover the dish and cook an additional 10-15 minutes, or until potatoes are tender and cooked through.
- Top with green before serving and enjoy.