A rich and delicious side dish of potatoes layered in a creamy sauce, this scalloped potatoes recipe is always a favorite for a special meal. I don’t always wait for the holidays to trot this one out. On weekends when I have time, I love to surprise my husband and kids with it for an epic dinner!
Best Scalloped Potatoes Recipe
The best scalloped potatoes only have a few ingredients in them but those ingredients come together to make the most incredible flavor. Tender potatoes smothered in that buttery, creamy sauce are such a special treat!
Scalloped Potatoes Ingredients
- Potatoes – The best potatoes for scalloped potatoes are white or golden potatoes.
- Onion and garlic – Adds contrast with aromatic flavor to this scalloped potato casserole.
- Flour – Thickens the sauce.
- Whole milk – For the creamy sauce.
- Chicken broth – Goes with the milk to add more depth to the sauce.
- Butter – You guessed it – you can’t have a good roux-based sauce without it!
- Salt and pepper – To taste as you desire.
Potatoes make french fries, chips, and vodka. Its like the other vegetables aren’t even trying.
Easy Scalloped Potatoes Recipe
While they do take time to prepare, easy scalloped potatoes are very simple to make. Slicing the potatoes and making the creamy roux-based sauce will take up your prep time, but after that, the oven does the rest!
How do you Make Scalloped Potatoes from Scratch
For a quick and easy scalloped potatoes recipe, follow these instructions. Start by pre-heating the oven. While the oven preheats, you’ll make your sauce by melting the butter and cooking the onion and garlic until it softens. Then add flour and cook for 2 minutes, reducing to low heat. Mix the milk and broth together and then whisk it into your saucepan a little at a time. Boil the mixture and whisk constantly, then salt and pepper to taste. After that, assemble your sliced potatoes in layers, adding the cream sauce in between. Cover it and bake it for 40 minutes, then uncover it and bake it for 40 more minutes until done!
Expert Tips and Tricks for the Perfect Scalloped Potatoes Every Time
- For a richer sauce, use heavy cream. If you don’t have it, whole milk as this recipe calls for will still be indulgent.
- Just don’t use skim or low-fat milk. You want the full fat here for a truly creamy experience.
- You don’t have to peel the potatoes. If you’re using white or gold, you can just scrub the outsides well and leave the skin on if you’d like.
- This homemade scalloped potatoes recipe can be gluten-free if you swap out the flour for a gluten-free flour.
How to Cook Scalloped Potatoes
Making baked scalloped potatoes is easy. You’ll start your scalloped potatoes on the stove top to make the sauce. Then you’ll layer it in a casserole dish and let the oven do the rest. This simple scalloped potatoes recipe is a snap!
How do you make creamy scalloped potatoes from scratch?
The secret for creamy scalloped potatoes is in making the sauce on the stove. It won’t curdle, leaving you with a wonderful and smooth texture.
Should I Soak potatoes for scalloped potatoes?
You don’t have to soak them unless you’re not using them immediately. If you want to slice them up first, I recommend putting them in cold water while you get the sauce ready.
Do I need to peel Yukon Gold potatoes for scalloped potatoes?
Not unless you want to! If you plan to leave the skins on, make sure you wash them well!
Can you slice potatoes ahead of time for scalloped potatoes?
Yes, as long as you blanch them. Slice them and stick them in a pot of cold water, then boil that water for about 2 minutes. It will keep the potatoes from oxidation.
Can you make scalloped potatoes ahead of time and reheat?
Yes! Just follow this recipe and let it cool. Then store it in the fridge, covered well. Before you plan to serve it, cover with foil and bake at 350F for 30 minutes.
Can you freeze scalloped potatoes before cooking?
You sure can! But you will want to thaw it out in the fridge the night before so it will be easier to heat up.
What is the difference between scalloped potatoes and au gratin potatoes?
Cheese is the biggest difference as scalloped potatoes, while indulgent, don’t have any cheese while au gratin potatoes have lots of cheese.
How Long to Bake Scalloped Potatoes
Scalloped potatoes should bake for about 4o minutes at 350F while covered. Then you’ll remove the cover and bake for 40 more minutes. In total, it will be about an hour and 20 minutes of bake time.
How long does it take to cook scalloped potatoes at 275 degrees?
At 275F, it will take 3 hours to cook scalloped potatoes. This recipe is for 350F with a combined total of an hour and 20 minutes baking time.
Why do my scalloped potatoes curdle?
Curdling happens with the high heat. This is why this recipe has you make the sauce on the stovetop for a smooth and creamy experience.
What goes well with Scalloped Potatoes
We love ham with scalloped potatoes! Though any roasted meat would be a treat with them. You’ll also want some salad, sauteed veggies, and other lighter options to cut through the richness of this dish.
How to Store Scalloped Potatoes
You must let scalloped potatoes cool completely before storing. Once cool, put in an airtight container in y our fridge.
How Long Do Scalloped Potatoes Last?
Properly contained, scalloped potatoes will last about 4 days in your fridge.
Can You Freeze Scalloped Potatoes?
You bet! Wrap them well so no air can get in and use them up within 3 months.
How to Reheat Scalloped Potatoes?
Ideally, you should plan ahead and move that frozen scalloped potatoes stash to your fridge overnight. Then you can heat in the oven at 325F for about 20 to 30 minutes.
Classic Scalloped Potatoes Recipe
- 1/2 cup butter
- 1 large onion (diced)
- 1 tbsp garlic (minced)
- 1/4 cup flour
- 2 cups whole milk
- 1 1/4 cup chicken broth
- salt (pinch)
- pepper (pinch)
- 3 lbs white or golden potatoes (sliced about 1/8" thick circles)
- Preheat the oven to 350F. Next, make the sauce. Melt the butter, onion, and garlic over medium low heat. Cook until the onion has softened or for about 3 minutes. Add in the flour and cook for an additional 2 minutes. Then, reduce the heat to low. Combine the milk and broth then slowly whisk into the butter mixture, a little bit at a time. Once all of the liquid has been added and whisked until smooth, bring the mixture to a boil over medium heat, whisking constantly. Add in the salt and paper and allow to boil for another minute.
- Now, assemble the dish. In a greased 9x13 casserole dish, place 1/3 of the potatoes on the bottom and season with salt and pepper. Pour 1/3 of the cream sauce over the top. Repeat these layers, ending with cream sauce. Cover and bake for 40-45 minutes. Then, uncover and bake for an additional 40 minutes or until golden brown. Rest for 15 minutes before serving.
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