Get ready to fall in love with the creamy, comforting layers of these classic scalloped potatoes! With a velvety sauce infused with simple, wholesome flavors, this dish proves you only need a few simple ingredients to create a rich, mouthwatering masterpiece.
Perfect for family dinners or as a crowd-pleasing side, these scalloped potatoes are as beautiful as they are delicious!
Why you’ll love this recipe
- Rich flavor: This recipe lets the natural creaminess of the potatoes shine, enhanced by a luscious, flavorful sauce that doesn’t rely on cheese – perfect for those seeking a truly classic scalloped potato recipe.
- Simple ingredients, show-stopping results: Using pantry staples and fresh potatoes, this dish comes together effortlessly while delivering a side that’s elegant enough for holidays and comforting enough for weeknight dinners.
- Golden, tender perfection: The thinly sliced potatoes bake to tender, melt-in-your-mouth layers with a golden, bubbling top that’s as satisfying to look at as it is to eat!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Butter: Use unsalted butter for better control of salt levels.
- Yellow onion: Dice finely for a smooth sauce, or swap with shallots for a milder, slightly sweet flavor.
- Garlic: Fresh is best for robust flavor, but garlic powder can be used in a pinch—use ¼ teaspoon per clove.
- Milk: Whole milk provides the creamiest texture, but 2% is fine.
- Chicken broth: Adds depth to the sauce; vegetable broth is a great alternative for a vegetarian option.
- Ground paprika: This adds subtle warmth and color—smoked paprika can be used for a hint of smokiness.
- Ground nutmeg: A dash elevates the flavor but can be omitted if you don’t have it.
- Yukon Gold potatoes: These are ideal for their buttery texture, but Russets work well for a softer, creamier result.
How to make scalloped potatoes
Before you begin: Preheat your oven to 350°F and grease a 9×13-inch baking dish. If your oven preheats quickly, you can turn it on later while preparing the sauce and assembling the casserole – just make sure you don’t forget!
1. Sauté the onion & garlic
Melt the butter in a large saucepan over medium heat, then toss in the diced onion. Stir occasionally until it’s soft and fragrant—about 5 minutes.
Add the minced garlic and cook for another minute, just until it’s aromatic (careful not to burn it!).
2. Make the sauce
Reduce the heat to medium-low. Sprinkle the flour over the onion and garlic, stirring constantly to create a smooth paste.
Slowly whisk in the broth, followed by the milk, making sure the mixture always stays smooth. Sprinkle in the paprika, nutmeg, salt, and pepper to taste.
Bring the sauce to a boil over medium-high heat, whisking constantly, then simmer until the sauce thickens slightly—it should coat the back of a spoon.
3. Assemble the dish
- Start with a thin layer of sauce spread across the bottom.
- Lay down a third of the potato slices, overlapping slightly, then sprinkle lightly with salt.
- Spread a third of the sauce over the potatoes.
Repeat this layering process two more times, ending with a generous spread of sauce on top!
4. Bake to perfection
Cover the dish tightly with foil and bake for 30 minutes.
Then remove the foil and bake for another 40–60 minutes, until the potatoes are tender, the sauce is bubbling, and the top is beautifully golden. If the top starts to brown too quickly, loosely cover it with foil toward the end of baking.
5. Let it rest
Once out of the oven, let the dish rest for 10 minutes—it’ll help the sauce set and make serving easier. Then dig in and enjoy your gorgeous scalloped potatoes!
Top tips
- Slice potatoes evenly: Use a mandoline or a sharp knife to ensure even slices, so all the potatoes cook at the same rate.
- Warm the liquids: If possible, use room-temperature or slightly warmed milk and broth to prevent the sauce from seizing or clumping.
- Season as you go: Lightly season each layer of potatoes for maximum flavor throughout the dish.
- Don’t skip the resting time: Let the dish sit for 10 minutes after baking to help the sauce thicken and set.
- Keep an eye on the top: If the top starts to brown too quickly, loosely cover with foil to avoid burning while the potatoes finish cooking.
- Test for tenderness: Use a fork or knife to check the potatoes in the center—they should be soft and easy to pierce before serving.
Helpful recipe hints
Storage tips
Make-ahead instructions:
Assemble the dish up to the point of baking, then cover tightly and refrigerate for up to 24 hours.
When ready to bake, let it sit at room temperature for 20–30 minutes before placing it in the oven, or add a few extra minutes to the baking time if baking straight from the fridge.
Leftovers:
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through.
Freezing:
This dish can be frozen, but the texture of the potatoes may soften slightly upon reheating. For best results, freeze after baking and cooling completely. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months.
Thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.
Recipe variations
- Herb-infused: Add fresh thyme, rosemary, or parsley to the sauce for a burst of herbal flavor.
- Extra creamy: Swap half the milk with heavy cream for a richer, more indulgent sauce.
- Garlic lovers: Double the garlic or add roasted garlic to the sauce for deeper, sweeter garlic notes.
- Golden potato top: Sprinkle the top layer with a light dusting of breadcrumbs or a touch of paprika for extra color and texture.
Serving suggestions
Scalloped potatoes are the ultimate side dish that pairs beautifully with almost anything!
Serve them alongside roasted chicken, glazed ham, or a juicy steak for a hearty meal that’s perfect for special occasions or Sunday dinner.
For a lighter pairing, they’re fantastic with a fresh green salad (try my lemon vinaigrette!) or sautéed green beans.
More holiday sides to try
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Scalloped Potatoes
Recipe details
Ingredients
- 5 tablespoons butter
- 1 large yellow onion diced (about 1 cup)
- 1 clove garlic minced (about 1 tsp)
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 ¾ teaspoons salt divided
- ¼ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- 3 pounds Yukon gold potatoes thinly sliced (about 1/10 – ⅛ inch thick)
Instructions
- Prep: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook onion and garlic: In a large saucepan, melt butter over medium heat. Sauté onion until soft but not browned (about 8 minutes). Add garlic and cook for 1 more minute. Reduce heat to medium-low.
- Make sauce: Stir in flour and cook, stirring, for 1–2 minutes. Gradually whisk in chicken broth until smooth – no lumps must remain! Whisk in milk. Add 1 tsp salt, garlic powder, paprika, nutmeg, and black pepper. Bring to a low boil, cook until thickened- about 1 minute. Taste and adjust seasoning if needed.
- Assemble: Spread a thin layer of sauce in the baking dish. Layer ⅓ of the potatoes, sprinkle with ¼ tsp salt, and spread ⅓ of the sauce on top. Repeat layers twice, ending with sauce.
- Bake: Cover tightly with foil and bake for 40 minutes. Remove foil and bake for 30-45 additional minutes, or until potatoes are tender and the top is golden. Check regularly, if top browns too quickly, loosely cover with foil.
- Rest and serve: Let rest for 10 minutes before serving. Enjoy!
Notes
Ingredient notes
- Butter: Unsalted is best; substitute with olive oil for dairy-free.
- Onion: Shallots can be used for a milder flavor.
- Garlic: Fresh or ¼ tsp garlic powder per clove.
- Flour: Use a gluten-free blend if needed.
- Milk: Whole milk is ideal; use plant-based for dairy-free.
- Broth: Swap chicken with vegetable for vegetarian.
- Potatoes: Yukon Golds are creamy; Russets work for softer layers.
Storage
- Make-Ahead: Assemble, refrigerate up to 24 hours, and bake when ready.
- Leftovers: Store in the fridge for up to 4 days; reheat in oven or microwave.
- Freezing: Cool, wrap tightly, and freeze up to 3 months. Thaw overnight before reheating.
Nutrition
More recipe information
Recipe first published on 11/23/2019. Updated with new photos, text and an improved recipe on 11/18/2024.
Pat Tucker says
Pressed for time, I put the dish into the microwave for 15 minutes, tested the potatoes, then nuked for another 10 minutes. Finished dish was very good.
Nora says
I’m so glad, Pat!