Scalloped Potatoes are a classic side dish recipe made with layers of thinly sliced potatoes in a simple Béchamel sauce. They pair perfectly with steak, chicken, and pork, but because of their simplicity can be served with so many main dishes. It’s a comfort food recipe that is suitable for family dinner any day of the week just as much as it is a delicious choice for holiday meals, as well.
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Scalloped Potatoes and Au Gratin Potatoes are often used interchangeably, which can be confusing for those seeking out recipes.
Technically, scalloped potatoes don’t contain cheese, though many recipes do add it. I’m a cheese lover and find no fault in adding cheese to all kinds of recipes. Since there is a recipe on this website for Au Gratin Potatoes, we went back to the basics for this Scalloped Potatoes recipe.
Thinly sliced potatoes swim in a creamy Béchamel sauce flavored with garlic and onions under a browned topping.
These potatoes are a steakhouse classic and pair perfectly with tons of different dishes.
Why This Recipe Works
This is easy recipe to prepare. It does take a little time to peel and cut the potatoes. The bake time is about an hour. It can be prepared ahead of time and then baked when needed.
It’s a classic dish that has a simple flavor that pairs well with so many main dishes. From family dinners to holiday spreads, this recipe can work in just about any situation.
You can modify the flavor by adding dried herbs prior to baking, or fresh herbs as a garnish after baking.
Step-By-Step Instructions
Ingredients
- 3 pounds Yukon gold potatoes (peeled and cut into 1/8-inch thick slices)
- 4 tablespoons butter
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup all purpose flour
- 2 cups half-and-half: you can use a 50/50 mix of whole milk and heavy cream or all whole milk, though the sauce may not be as thick or as rich in flavor if only milk is used.
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Slice the potatoes into 1/8-inch thick rounds. You can use a mandoline, though it can be done with a chef’s knife just as easily. Dice the onion and mince the garlic.
Preheat your oven to 400°F.
Grease a medium casserole dish with butter and set aside. The one we use is 9 x 9-inches and works great for 3 layers of potatoes. If you use a somewhat larger casserole dish, such as a 9×13-inch, you may only have enough potatoes for two layers, which is okay.
Create!
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring often, until just starting to turn translucent and soften, about 3-4 minutes. Stir in the garlic and cook a minute longer.
Whisk in the flour and continue to cook for 1 to 2 minutes, or until it just starts to turn light brown.
Whisk in the half-and-half, salt and pepper. Raise the heat and cook until hot and bubbly.
Layer 1/3 of the potatoes into the bottom of the casserole dish. Spoon 1/3 of the sauce over the potatoes.
Repeat with the remaining two layers.
Cover the baking dish with foil and bake for 30 minutes. Uncover and bake an additional 30 minutes or until the potatoes are fork-tender.
Present!
Garnish with fresh thyme or parsley, if desired.
Serve hot.
Tips and Techniques
- Cut your potato slices as evenly as possible to ensure even cooking. A mandoline can help cut them evenly, though you can just use a knife and try to get them as evenly as possible.
- If you don’t have half-and-half, you can use a 50/50 mix of whole milk and heavy cream or all whole milk, though the sauce may not be as thick or as rich in flavor if only milk is used.
- Store leftover potatoes tightly covered in the refrigerator. Consume within 3-5 days.
FAQ’s
Can You Freeze Scalloped Potatoes?
While you can freeze scalloped potatoes, it’s not recommended. The sauce can become a grainy, unpleasant texture when thawed and reheated.
Can You Make Scalloped Potatoes Ahead Of Time?
Yes. You can make scalloped potatoes up to the point of having to bake them and then cover and store them in the refrigerator until needed. It is best to bake them within a day or two. You could also bake them, allow them to cool, and then store them in the refrigerator to be reheated at a later time.
More Potato Side Dish Recipes
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Scalloped Potatoes (No Cheese)
Ingredients
- 4 tablespoons butter
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup all purpose flour
- 2 cups half-and-half
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3 pounds Yukon gold potatoes (peeled and cut into 1/8-inch thick slices)
Instructions
- Preheat oven to 400°F.
- Grease a medium casserole dish with butter and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring often, until just starting to turn translucent and soften, about 3-4 minutes. Stir in the garlic and cook a minute longer.4 tablespoons butter, 1 onion, 3 cloves garlic
- Whisk in the flour and continue to cook for 1 to 2 minutes, or until it just starts to turn light brown.1/4 cup all purpose flour
- Whisk in the half-and-half, salt and pepper. Raise the heat and cook until hot and bubbly.2 cups half-and-half, 1 1/2 teaspoons salt, 1/4 teaspoon pepper
- Layer 1/3 of the potatoes into the bottom of the casserole dish. Spoon 1/3 of the sauce over the potatoes.3 pounds Yukon gold potatoes
- Repeat with the remaining two layers.
- Cover the baking dish with foil and bake for 30 minutes. Uncover and bake an additional 30 minutes or until the potatoes are fork-tender.
- Garnish with fresh thyme or parsley, if desired. Serve hot.
Notes
Tips and Techniques
- Cut your potato slices as evenly as possible to ensure even cooking. A mandoline can help cut them evenly, though you can just use a knife and try to get them as evenly as possible.
- If you don't have half-and-half, you can use a 50/50 mix of whole milk and heavy cream or all whole milk, though the sauce may not be as thick or as rich in flavor if only milk is used.
- Store leftover potatoes tightly covered in the refrigerator. Consume within 3-5 days.
Linda says
Delicious, easy to make and a family favorite.