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Best scalloped potatoes recipe

Scalloped Potatoes Recipe

Your perfectly baked dish of sliced potatoes in creamy sauce is ready to impress at dinner! These homemade scalloped potatoes are great with baked ham for holidays or with meatloaf for a cozy Sunday dinner.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dinner, Side Dish
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

  • For Potatoes:
  • Russet potatoes or Yukon Gold potatoes avoid waxy types
  • Salt and pepper
  • For Cream Sauce:
  • Unsalted butter
  • All-purpose flour
  • Whole milk or half-and-half
  • Diced onion
  • Minced garlic
  • Fresh herbs thyme, rosemary, parsley – optional
  • Nutmeg – optional
  • Optional Add-ins:
  • Cheese Gruyère, cheddar, Parmesan
  • Ham bacon bits, shredded chicken, smoked salmon – for protein variations
  • Vegetables like mushrooms spinach, leeks, bell peppers – for enhanced nutrition

Instructions
 

  • Slice Potatoes: Thinly slice potatoes (⅛ to ¼ inch thick). Rinse in cold water and pat dry.
  • Make Cream Sauce:
  • Melt butter over medium-low heat.
  • Add diced onion and minced garlic, cook 3–4 minutes.
  • Stir in flour to make a roux; cook for 2 minutes.
  • Gradually whisk in milk and broth mixture.
  • Cook until thickened (~5 minutes), season with salt, pepper, and herbs.
  • Prepare Baking Dish:
  • Grease dish with butter, optionally rub with garlic.
  • Preheat oven to 350°F (175°C).
  • Layer Potatoes:
  • Add a thin layer of cream sauce.
  • Layer potatoes, season each layer, and pour sauce.
  • Repeat until all ingredients are used.
  • Bake:
  • Cover with foil and bake for 45 minutes.
  • Uncover and bake for an additional 35–45 minutes until golden and bubbling.
  • Check Doneness:
  • Potatoes should be tender; sauce thick but not dry.
  • Rest:
  • Let rest 20 minutes before serving.

Notes

  • Cheese Tip: Add cheese after sauce boils; whisk off heat to prevent separation.
  • Add-ins Tip: Pre-cook watery veggies like mushrooms/spinach to avoid sogginess.
  • Make-Ahead: Can be prepared up to 24 hours in advance; bring to room temp before baking.
  • Storage: Refrigerate leftovers up to 4 days.
  • Reheat: In 325°F oven for 30 minutes or microwave.
  • Leftover Hack: Chop and crisp in skillet for breakfast potatoes.
  • Troubleshooting:
    • If potatoes are firm: cover and bake longer.
    • Too much liquid: uncover and bake 10–15 minutes more.
    • Top browning fast: lower rack or loosely cover with foil.
    • Curdled sauce: use room-temp cream, lower heat.
Keyword scalloped potatoes, cheesy scalloped potatoes, homemade scalloped potatoes, creamy potato casserole, potato side dish, holiday side, potato bake