Scalloped Potatoes Recipe

I absolutely love this scalloped potatoes recipe because it brings that cozy, comforting feeling to the table every time. The creamy, velvety sauce infused with caramelized onions and garlic pairs so perfectly with tender, thinly sliced potatoes, making it a standout side dish for family dinners or special occasions. You’ll find that this recipe balances simplicity and flavor beautifully, without requiring a ton of fancy ingredients or complicated steps.

When I first tried this scalloped potatoes recipe, I was pleasantly surprised by how easy it was to get that golden-brown, bubbling top and perfectly tender potatoes underneath. It’s one of those recipes that feels special enough for holidays yet simple enough for a weeknight dinner. I’m excited to share all the tips I’ve learned so you can get the best results every time!

this Recipe

Ingredients You’ll Need

Choosing the right potatoes and ingredients can make a huge difference in this scalloped potatoes recipe. I like using Yukon gold or red potatoes because their waxy texture helps the slices hold up beautifully without falling apart during baking.

• Salted butter: Adds richness and helps cook down the onions and garlic gently.
• Yellow onion: Diced finely to infuse savory sweetness into the sauce.
• Garlic cloves: Minced fresh for that subtle garlicky warmth.
• All-purpose flour: Creates the roux that thickens the creamy sauce perfectly.
• Milk: Combined with chicken broth to keep the sauce smooth but not too heavy.
• Chicken broth: Adds depth and flavor to the sauce base.
• Salt and black pepper: Essential for seasoning both the sauce and the potato layers.
• Yukon gold or red potatoes: Sliced thinly around ⅛-inch, their skin-on nature saves prep time and adds nutrients.

Variations

I love mixing things up with this scalloped potatoes recipe depending on the season or who I’m cooking for — it’s a really flexible base you can customize easily to please any palate.

• Cheesy Twist: I once added sharp cheddar between the layers and stirred Gruyère into the sauce; it elevated the dish into a crowd favorite instantly.
• Herb Infusion: Fresh thyme or rosemary sprinkled into the sauce adds a fragrant, earthy note that’s delightful in cooler months.
• Dairy-Free Version: Swap the butter for olive oil and use coconut milk instead of dairy for a creamy texture without lactose.
• Vegetarian Broth: Simply substitute chicken broth with veggie broth to keep it veggie-friendly without losing flavor depth.

How to Make Scalloped Potatoes Recipe

Step 1: Build Your Creamy Sauce

Start by melting the butter in a large saucepan on medium-low heat; this gentle warmth will slowly soften the diced onion and minced garlic, building that savory base you want. Be patient and cook until the onions are translucent and fragrant, about 3 to 4 minutes. Then, sprinkle in the flour and stir continuously for 2 minutes to cook out the raw taste — this step thickens your sauce later. Gradually whisk in the milk and chicken broth, adding a bit at a time to avoid lumps. Increase the heat to medium and bring the sauce to a boil, whisking constantly so it thickens nicely. Season with salt and pepper, letting it bubble for a minute.

Step 2: Layer Potatoes and Sauce

Grease a 9×13-inch baking dish to prevent sticking and start layering about a third of your thinly sliced potatoes on the bottom. Season the layer with salt and pepper for balanced flavor, then pour a third of the creamy sauce over top. Repeat this layering process twice more, finishing with the sauce. Cover the dish tightly with aluminum foil — this is key because it traps steam and helps cook the potatoes evenly.

Step 3: Bake Until Golden and Tender

Bake covered at 350°F for 45 minutes, which lets the potatoes start softening. Then, remove the foil and continue baking for another 35-45 minutes until the top is gorgeously golden and you can easily pierce the potatoes with a fork. If you want that extra crispy, bubbling finish, broil for 3-4 minutes but keep a close eye on it so it doesn’t burn. Once out of the oven, I recommend letting it rest for at least 20 minutes — this helps the sauce thicken and the flavors meld perfectly.

How to Serve Scalloped Potatoes Recipe

Garnishes

I like sprinkling a little fresh chopped parsley or chives on top right before serving—it adds a pop of color and a fresh hint that contrasts nicely with the rich sauce. Sometimes a light dusting of smoked paprika gives it a subtle smoky finish, especially when serving alongside roasted meats.

Side Dishes

This scalloped potatoes recipe pairs wonderfully with roasted chicken, grilled steaks, or even crispy pork chops. For a complete meal, I often serve it alongside steamed green beans or a refreshing mixed green salad to balance the richness.

Creative Ways to Present

For holiday dinners, I like to bake this recipe in individual ramekins for a personal touch. It always impresses guests and makes serving easier. Another fun idea is layering it in a cast iron skillet for a rustic look with a crispy crust all around the edges.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the refrigerator and find they keep really well for up to 2 days. Just make sure it’s cooled completely before refrigerating to avoid sogginess. Leftover scalloped potatoes taste even better the next day once the flavors meld further!

Freezing

You can freeze this dish by baking it first, letting it cool, and then wrapping tightly before freezing. When I’ve done this, reheating from frozen takes a bit longer but the creamy texture still holds up well if you thaw it overnight in the fridge first.

Reheating

My favorite way to reheat scalloped potatoes is covered in a 350°F oven to warm evenly without drying out, usually about 25 minutes. If you’re in a rush, the microwave works but be sure to cover them and stir halfway through for even heating.

FAQs

Final Thoughts

This scalloped potatoes recipe feels like a hug on a plate to me—comforting, creamy, and satisfying. It’s stood the test of time in my kitchen, especially when I want something that feels special but comes together without fuss. If you’re craving a side dish that’s deliciously indulgent yet approachable, give this recipe a try. I promise you’ll come back to it again and again, just like I did!

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