Thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly.
Scalloped Potatoes vs. Potatoes au Gratin
Said to have originated in England, the word ‘scallop’ refers to how the potato is sliced. This scalloped potato recipe is covered with an onion cream sauce and baked until bubbly. The difference between scalloped potatoes and Potatoes au Gratin is the cheese added to the sauce. This scalloped potato recipe can be topped with cheese if you’d like.
What You’ll Need For Scalloped Potatoes
Potatoes: The best potatoes for scalloped potatoes are thin-skinned potatoes such as Yukon gold potatoes or red potatoes. I like them because they don’t require peeling and hold their shape well. Russet potatoes or Idaho potatoes can be used and taste great; however, they are more starchy and tend to break apart. Onions: Onion adds a lot of flavor to the sauce—use either white or yellow onion. Soften the onion in butter to bring out the natural sweetness. Sauce: The sauce for these scalloped potatoes is quick to make. Flour and butter thicken the sauce; milk makes it creamy, and broth adds extra flavor. Seasonings: Since this is a classic recipe, I’ve kept the seasonings simple, including salt, pepper, onion, and garlic. Be sure to salt each layer of potatoes as well.
Optional Additions
Cheese: To add cheese to scalloped potatoes, remove the sauce from the heat and stir in up to 2 cups of shredded cheese. Sharp cheddar cheese is a great option. Herbs: Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon fresh parsley or chives to the sauce with the flour.
How to Make Scalloped Potatoes
Making scalloped potatoes from scratch takes time but is relatively easy. There are four basic steps:
Holly’s Tips for The Best Scalloped Potatoes
We serve these scalloped potatoes at holiday dinners (both Easter and Christmas), but they’re great with any Sunday supper and pairs perfectly with meatloaf.
Slice the potatoes thinly and evenly to ensure the scalloped potatoes cook evenly. To save time, use a mandoline to slice the potatoes ⅛-inch thick. If adding cheese to the sauce, remove the sauce from the stove and stir in up to 2 cups of shredded cheese. I recommend a bold-flavored cheese such as sharp cheddar or gruyere. Season each layer of potatoes with salt and pepper. Cover with aluminum foil for the first 45 minutes of baking—the steam helps cook them faster. Uncovering towards the end of cooking adds a golden brown top. Allow resting time for the sauce to thicken.
How To Make Scalloped Potatoes Ahead of Time
To prepare this scalloped potato recipe ahead of time, partially bake them as directed below. To freeze scalloped potatoes, cook them part way (about 25 minutes less than the recipe requires). Cool completely, then cover tightly and freeze. To cook, thaw the potatoes in the fridge overnight and follow the directions below, adding 20 minutes to the covered cooking time.
Leftovers, Storage & Freezing
Store leftover scalloped potatoes in the fridge for up to 4 days. They can be reheated in the microwave or oven. Chopped scalloped potatoes make great breakfast potatoes cooked until crisp in a nonstick skillet.
More Cozy Potato Casseroles
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