Scalloped Potatoes

12.19.2018

My idea of the BEST Scalloped Potatoes! These are rich and creamy and have just the right amount of cheesy flavor. The sauce has the perfect consistency and the potatoes are perfectly baked. A staple side dish recipe that’s perfect for weekends and holiday dinners.

Scalloped Potatoes in a navy baking dish with one scoop removed to show creamy sauce and potato layers.

Tested and Perfected Scalloped Potatoes Recipe

We’ve all had our fair share of bad scalloped potatoes. You know the kind that are so bland you’d rather just have cold cereal instead.

Or there’s the kind that are so gluey and thick you’re thinking it’s a paste coating the potatoes instead of a sauce. Then there’s the kind that have hard undercooked potatoes and crisp, seemingly raw onions. No thanks to all of the above!

In this recipe you get a smooth and creamy sauce with sharp cheddar for a boost of flavor, it also has onions and garlic for fresh flavor – and those are sauteed before hand so they don’t end up crisp or adding harsh flavor.

Then the potatoes end up perfectly soft and tender since they’re thinly, evenly sliced. And the golden brown areas on the top of it all will leave you smitten!

Are you hungry yet? I know I’m ready for more!

Scalloped Potatoes in a navy 13 by 9 inch baking dish set over a marble surface.

Ingredients for Scalloped Potatoes

  • Butter – to make a roux and make the sauce rich.
  • All-purpose flour -to thicken the sauce.
  • Yellow onion – this livens up the bland potatoes.
  • Garlic – not so common in scalloped potatoes but I say it’s a must.
  • Salt and pepper – potatoes will need a fair amount of salt.
  • Whole milk – this creates a delicious creamy sauce.
  • Cheddar cheese – don’t use pre-shredded cheese, it won’t melt as smoothly.
  • Red potatoes – I like waxy less starchy potatoes here. Yukons gold will work great too.
  • Parsley (optional) – this just adds a nice contrasting vibrant color for garnish.

Ingredients for scalloped potatoes shown here including whole milk, butter, flour, onion, garlic, red potatoes, sharp white cheddar cheese, salt and pepper.

How to Make Scalloped Potatoes

  • Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
  • Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes.

Showing how to make scalloped potatoes, starting with sauteing onion, garlic, and flour in butter in a medium saucepan.

  • Add flour and garlic and saute 1 minute.
  • While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently.

Adding milk to saucepan for scalloped potatoes.

  • Remove from heat. Stir in cheese.
  • Season with salt and pepper to taste (you’ll need about 1 tsp salt). Cover pan with lid and set aside.

Pouring milk and cheese sauce over thinly sliced potatoes in a baking dish.

  • Peel potatoes and slice into 1/6-inch slices using a mandolin. Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated).
  • Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.

Spreading a second layer of thinly sliced potatoes over sauce layer in baking dish for scalloped potatoes.

  • Bake in preheated oven until potatoes are tender when pierced with a toothpick, about 55 – 70 minutes.
  • Garnish with parsley if desired and serve warm.

Finishing scalloped potatoes by adding a final layer of sauce over thinly sliced potatoes in baking dish.

Made from Scratch Oven Baked Comfort Food!

This recipe is one of those homestyle dishes that will take you back home and remind you of the classic recipes mom and grandma made. I just love recipes like this.

And also I don’t know what it is about winter but I’m loving comfort food like this lately.

Scalloped Potatoes after baking in a dark baking dish set over marble surface. One scoop is removed to show sauce and thin sliced potatoes.

Tips for Scalloped Potatoes

  • Use a mandolin to slice the potatoes. That way the don’t end with various thicknesses which would leave some potatoes undercooked.
  • I like to wait to slice the potatoes until after I make the sauce so they don’t brown. Plus that way you can skip the bowl and water trick and another dirty dish.
  • Regular yellow/orange cheddar will work great too in place of white if that’s what you’ve got but stick with the sharp intensity for best flavor.
  • Create layers. Don’t just add potatoes then pour sauce. Layering the potatoes and sauce twice will leave the sauce evenly distributed.
  • If you like them extra cheesy feel free to sprinkle some cheese on top too. Cover with foil for half of the baking time if doing so so it doesn’t burn.
  • Broil at the end for some browning. It adds lots of flavor.

Scalloped Potatoes on a white single serving dish set over a dark blue plate that's resting on a marble surface.

Can I Make these Ahead of Time?

For best results I recommend baking and serving just after prepping. Reheated potatoes are never as good if you ask me.

What to Serve with Scalloped Potatoes?

Scalloped Potatoes on a white single serving dish set over a dark blue plate that's resting on a marble surface.

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Print

Scalloped Potatoes

5 from 2 votes
My idea of the BEST Scalloped Potatoes! These are rich and creamy and have just the right amount of cheesy flavor. The sauce has the perfect consistency and the potatoes are perfectly baked. A staple side dish recipe that's perfect for weekends and holiday dinners.
Servings: 7
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 3 Tbsp (26g) butter
  • 1 cup chopped yellow onion
  • 3 Tbsp (42g) all-purpose flour
  • 1 Tbsp minced garlic
  • Salt and freshly ground black pepper
  • 2 3/4 cups (650ml) whole milk
  • 1 1/4 cups (5 oz) shredded sharp white cheddar cheese
  • 2 3/4 lbs red potatoes
  • 1 Tbsp minced fresh parsley (optional)

Instructions

  1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.

  2. Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes.

  3. Add flour and garlic and saute 1 minute.

  4. While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently.

  5. Remove from heat. Stir in cheese. 

  6. Season with salt and pepper to taste (you'll need about 1 tsp salt). Cover pan with lid and set aside.

  7. Peel potatoes and slice into 1/6-inch slices using a mandolin. Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated).

  8. Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.

  9. Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 - 70 minutes*.

  10. Garnish with parsley if desired and serve warm.

Recipe Notes

  • *For further browning on top, move potatoes closer to broiler during last few minutes of baking.
Nutrition Facts
Scalloped Potatoes
Amount Per Serving
Calories 322 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 38mg 13%
Sodium 225mg 9%
Potassium 993mg 28%
Total Carbohydrates 40g 13%
Dietary Fiber 3g 12%
Sugars 8g
Protein 9g 18%
Vitamin A 10.1%
Vitamin C 21.9%
Calcium 27.6%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Scalloped Potatoes
Calories: 322 kcal
Author: Jaclyn

12 comments

  • Gina M. Taylor: I totally agree with you on the idea of perfect scalloped potatoes, which is what got me so interested in your recipe to start with. I was skeptical at first, thinking it would be too complicated for my middling cooking skills, but I was thrilled to learn otherwise. Really classy! December 25, 2018 at 4:00am Reply

    • Jaclyn: Glad you enjoyed the recipe Gina! Thanks for your review! December 25, 2018 at 8:59am Reply

  • Linda: Hi Jaclyn,
    I just wanted to let you know, that every recipe of yours that I have tried has been truly delicious and easy to prepare. I look forward to making these potatoes very soon. I am also enjoying the daily emails. Keep up the great work and keep those recipes coming! Happy Holidays to you🌲 December 20, 2018 at 3:53pm Reply

    • Jaclyn: Thanks so much for the kind words Linda! I’m so happy to hear you’ve enjoyed my recipes! Happy Holidays to you! December 21, 2018 at 1:02pm Reply

  • Victoria Sturdevant: I’m going to make these to go with my Christmas ham. They look wonderful. December 20, 2018 at 9:58am Reply

    • Jaclyn: I hope you love them Victoria! Merry Christmas! December 20, 2018 at 5:19pm Reply

  • Sarah F: Thanks for this!, I made these years ago and they came out great but then I forgot how I made them so it’s nice to have a recipe to follow. Going to make them alongside a nice baked ham for New Year’s Eve. Merry Christmas! December 20, 2018 at 7:25am Reply

    • Jaclyn: I do that with a lot of recipes too, there’s just too many good things to make. I hope you enjoy and happy holidays Sarah! December 20, 2018 at 5:20pm Reply

  • Barbara: Just want to say your recipes are the best. And I really enjoy your daily emails. December 20, 2018 at 7:22am Reply

    • Jaclyn: I’m so glad to hear that Barbara! Thanks for letting me know you enjoy them! December 20, 2018 at 9:07am Reply

  • June: Thanks so much for this recipe and thought. I am planning to make this for family dinner on Christmas day. You read my mind. Lol December 20, 2018 at 5:25am Reply

    • Jaclyn: I hope everyone loves them! Merry Christmas June! December 20, 2018 at 5:22pm Reply

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