I fell in love with scalloped potatoes during a season when dinner felt like a race I could never win. I was a new mom in a tiny apartment kitchen just outside Asheville, juggling a boiling pot and a fussy baby, hoping the night wouldn’t end with cereal again. Comfort became my mission, and simple recipes became my lifeline. Scalloped potatoes fit right in. They feel cozy and homemade, yet they come together quickly enough for a weeknight. I still make them when I want something warm, creamy, and unfussy that brings everyone to the table and makes the kitchen smell like home.

What Are Scalloped Potatoes?

Scalloped potatoes are thinly sliced potatoes baked in a creamy, savory sauce until tender and bubbling. They are all about simple comfort, a silky sauce that coats every slice and a melt-in-your-mouth texture. Unlike other potato dishes that rely on cheese or crispy toppings, classic scalloped potatoes lean on a roux, milk, and broth for their richness and flavor.

The Best Potatoes for Scalloped Potatoes

Sarah

The Ultimate Comfort Scalloped Potatoes Recipe

This scalloped potatoes recipe offers ultimate comfort, feeling cozy and homemade while coming together quickly enough for a weeknight.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 252

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup salted butter
• 1 large yellow onion diced
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 1/4 teaspoon salt divided
• 1/2 teaspoon black pepper divided
• 3 pounds Yukon gold potatoes or red potatoes, see notes, sliced about ⅛-inch thick

Equipment

• mandoline
• 9×13-inch baking dish
• large skillet or saucepan
• whisk
• sharp chef’s knife
• Cutting Board
• foil

Method

 

1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.

To Make the Sauce

1. In a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes more.
2. Combine the milk and broth. Gradually add it to the flour mixture, whisking until smooth after each addition. It will be very thick at first; continue adding a little bit of liquid at a time while whisking.
3. Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let the sauce boil for 1 minute.

To Assemble the Potatoes

1. Layer ⅓ of the potatoes in the prepared dish, seasoning with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top.
2. Repeat the layers, including salt and pepper, ending with sauce. Cover tightly with aluminum foil and bake for 45 minutes.
3. Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.
4. Allow the potatoes to rest for at least 20 minutes before serving.

Notes

• Variations: For extra flavor, add cooked bacon, cheese, or fresh herbs like chives.​
• Best Results: Slice potatoes thinly (⅛-inch) and make sure the sauce is thickened to prevent a watery dish. Cover with foil if the top browns too quickly.​
• Potato Choice: Yukon Gold potatoes give you creamy layers, Russets result in a softer texture, and Red potatoes hold their shape well.​
• Make-Ahead & Swaps: You can assemble this dish up to 24 hours in advance. Use gluten-free flour for a GF version or oat milk for a dairy-free option.

Ingredients:

Follow the exact ingredients for reliably creamy scalloped potatoes every time.

• ¼ cup salted butter
• 1 large yellow onion (diced)
• 2 cloves garlic (minced)
• ¼ cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 ¼ teaspoon salt (divided)
• ½ teaspoon black pepper (divided)
• 3 pounds Yukon gold potatoes (or red potatoes, see notes, sliced about ⅛-inch thick)

These ingredients work together to create a balanced, deeply savory cream sauce and tender layers. Butter, onion, and garlic build flavor. Flour forms the roux that thickens the sauce. Milk brings creaminess, chicken broth adds depth, and salt and pepper season everything. Thinly sliced potatoes ensure even cooking and that classic scalloped texture.

Essential Tools and Equipment

How to Make Scalloped Potatoes

1. Preheat and grease: Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.

How to Make the Perfect Cream Sauce

The secret to luscious scalloped potatoes is a well-built sauce. Butter, onion, and garlic create a savory base that perfumes every layer. Flour whisked into the fat forms a roux, which thickens the sauce so it clings to the potatoes. Milk brings the creaminess you expect, and gently warming the liquid before it hits the roux helps prevent lumps for a silky finish. Chicken broth lightens the richness and adds savory backbone, while salt and black pepper balance the flavors.

Scalloped Potatoes vs. Potatoes Au Gratin

Think of scalloped potatoes as the cozy minimalist. They rely on a cream sauce made from a roux, milk, and broth, with no cheese required. Potatoes au gratin are the fancy cousin, usually layered or topped with cheese and sometimes breadcrumbs, plus a creamier dairy base. If you crave clean, comforting flavor and tender slices, choose scalloped potatoes. If you are in a cheesy mood, potatoes au gratin will make your fork very happy. Food’s Scalloped Potatoes recipe provides a simple way to prepare an authentic dish without cheese.

For more weeknight-friendly options, consider serving scalloped potatoes alongside dishes like Cranberry Meatballs for a cozy, comforting meal.

Recipe Variations

Looking to riff on the base recipe and make it your own? Try these tasty twists.

Troubleshooting Common Issues

• Why are my scalloped potatoes watery?
• Slices may be too thick, or the sauce was not thickened enough. Be sure the roux is cooked and the sauce lightly thickened before layering.
• How do I prevent curdling?
• Keep the sauce at a gentle simmer, not a hard boil, and add milk gradually to the roux. Season steadily and avoid sudden temperature shocks.
• Potatoes are undercooked in the center. What now?
• Keep baking until a knife slides through with little resistance. Tent with foil to prevent over-browning while the center softens.
• The top is browning too fast.
• Loosely cover with foil until the potatoes are tender, then uncover to finish.
• The sauce is too thick.
• Whisk in small splashes of warm milk or broth to loosen.
• The sauce is too thin.
• Simmer a bit longer to reduce, or ensure the roux ratio remains balanced next time.

Alternative Cooking Methods

• Layer thinly sliced potatoes with the finished cream sauce in a greased slow cooker.
• Cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until tender.
• For a lightly golden top, transfer to a broiler-safe dish and broil briefly at the end. The Micro-Scalloped Potatoes from Cooperative Extension also provides guidance on an alternative method with a microwave.

Dietary Adaptations

• Gluten-free scalloped potatoes: Replace the all-purpose flour with a 1:1 gluten-free all-purpose blend. Alternatively, thicken with a cornstarch slurry added near the end of simmering.
• Dairy-free option: Use unsweetened, plain non-dairy milk with good body, such as oat or almond. Expect a slightly lighter, less creamy finish, and season thoughtfully to boost richness.

Make-Ahead, Storing, and Reheating Instructions

• Make ahead: Assemble and refrigerate tightly covered for up to 24 hours, then bake until the potatoes are tender. Add a few extra minutes since the dish will be cold.
• Storage: Cool completely, cover, and refrigerate for 3 to 4 days.
• Freezing: Freeze baked and cooled portions, well wrapped, for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Reheat covered in a 300°F oven until warmed through. Add a splash of milk or broth to revive the sauce if needed.

What to Serve with Scalloped Potatoes

Scalloped potatoes love simple mains and crisp, fresh sides. Try roast chicken, glazed ham, seared salmon, or a skillet steak. Add a lemony green salad, roasted green beans, or garlicky sautéed spinach for balance. For a cozy spread, serve alongside pork tenderloin and a bright apple slaw. For those seeking more comfort food to pair with them, the Quick & Creamy Beef Stroganoff with Ground Beef makes an excellent choice.

Conclusion

Scalloped potatoes are simple, cozy, and weeknight-friendly, the kind of recipe that turns a busy evening into a warm, satisfying meal. With a silky cream sauce, tender layers, and flexible swaps, you can make them your own and feel proud of the result. I would love to hear how your scalloped potatoes turn out. Leave a comment, ask a question, or share a photo so I can cheer you on. Let’s keep cooking together and make dinner feel doable and delicious.

Frequently Asked Questions