Easy Scalloped Potatoes Recipe
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- 39 comments
This delicious, easy-to-make creamy scalloped potatoes recipe is baked in a tasty cheese sauce until golden brown. These will become your new favorite side dish after trying them.
I love serving up and eating potatoes as a side dish, and the best part is there are so many options out there to try, like my Potatoes Anna or my delicious Au Gratin Potatoes.
Scalloped Potatoes
Scalloped potatoes are a delicious potato casserole dish where layers of thinly sliced potatoes are cooked with butter, cream, or milk and then baked until done. This recipe uses butter which I feel gives the perfect combination of crispiness on top and creaminess towards the bottom of the pan.
It’s incredibly hard to find the origin of scalloped potatoes but what I did find was that there is an old English word, “collops,” which means meat slices. Collops are also related to the French word escalope.
The word Collops over time, came to mean slices, which were usually thick. In the city of Yorkshire, there was a dish called “collops,” which were thick slices of potatoes cooked until brown.
Ingredients and Substitutions
- Potatoes – I used russet potatoes, but you can use Yukon gold or red bliss potatoes.
- Onions – A yellow onion works well, but a white or sweet onion will work as well.
- Garlic – Just 1 minced clove of garlic will go a long way in the flavor department.
- Butter – Always use unsalted butter in your cooking and baking.
- Flour – All-purpose flour works perfectly for this.
- Milk – I prefer to use whole milk, but you can substitute with half and half, or even heavy cream.
- Cheese – I used a combination of parmesan and asiago cheese.
Step-By-Step Instructions
Follow these simple-to-prepare procedures to make these Scalloped Potatoes:
Brown some onions in a medium size pot over medium heat.
Stir in garlic and cook just until fragrant.
Mix in some all-purpose flour to make a roux.
Next, pour in the milk and bring it to a boil over high heat until it becomes thick.
Finish by stirring in cheese, salt, and pepper.
Add some cheese sauce to the bottom of a prepared casserole dish.
Layer on with half the potatoes, cheese, and sauce. Repeat the process ending with cheese.
Bake in the oven at 350° for 1 hour or until well browned on top and tender. Serve.
Make-Ahead and Storage
Make-Ahead: To make these scalloped potatoes recipes ahead of time, simply go through all the steps but only cook it for 35 to 40 minutes. When it comes to the day of wanting to serve it, cover with foil and bake for 15 minutes covered, and then uncover and bake for another 15 minutes at 350° to get perfectly cooked scalloped potatoes.
How to Store: Cover it and keep it in the refrigerator for up to 4 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of potatoes anna in a small to medium size pan and bake at 350° for 6 to 8 minutes or until warm throughout.
Chef Notes + Tips
- Oil can be used in place of the butter for this recipe.
- Feel free to use your favorite cheese in this dish. Some other cheeses that would work are cheddar, Havarti, gouda, pecorino Romano, gruyere, Swiss, or mozzarella.
- Keep the peeled, sliced potatoes in a large bowl of cold water to keep them from turning brown.
More Potato Recipes
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Easy Scalloped Potatoes Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 peeled and small diced yellow onion
- 1 finely minced garlic clove
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup grated parmesan cheese
- ½ cup shredded asiago cheese
- 4 peeled and thinly sliced russet potatoes
- salt and pepper to taste
Instructions
- Preheat the oven to 350°.
- Add the butter to a medium size pot over medium heat and when it’s melted add in the onions and cook until lightly browned, which takes about 5 minutes while frequently stirring.
- Stir in garlic and cook just until fragrant, which takes about 20 to 30 seconds.
- Mix in the all-purpose flour to make a roux.
- Next, pour in the milk and bring to a boil over high heat until it becomes thick, like alfredo sauce. It should coat the back of a spoon.
- Finish by stirring in ½ the cheeses, salt, and pepper.
- Add a 1/3 of the cheese sauce to the bottom of a 7×11 casserole dish sprayed with non-stick spray.
- Layer on with half the potatoes, cheese, and a 1/3 of the sauce.
- Next, add on the remaining potatoes, and then the remaining sauce and cheese.
- Bake in the oven uncovered at 350° for 1 hour or until well browned on top and tender. Serve.
Chef Billy,
I’m a huge fan and so grateful I found you, I’ve made many of your recipes and they always deliver. In this recipe, because potatoes come in many sizes, I’m wishing it had a cup measurement.
Thanks for gifting all these wonderful recipes to all of us
Respect
Judy
I made this tonight but the sauce broke. I used Gruyere and heavy cream, and after the first bake, it was super oily. The flavor was great, but was not creamy. I’m trying to figure out what went sideways. I’m generally an excellent cook and this was a kick to the ego.
It most likely just got too hot for too long. Where in the oven did you bake it? Try moving it towards the bottom rack if you didn’t already do that.
I have always done my with finely sliced onion layered with the potato slices as well as cheddar cheese. I plan to try it your way to see if my family prefers it.
Appreciate you trying it!
Wonderful
Thank you!
The very best scalloped potatoes ever! Thank you!
Amazing! Appreciate you trying it!
Easy and delicious!!!