Scalloped potatoes were one of those dishes I thought only real cooks made, the kind you saw bubbling away in a perfect casserole dish on cooking shows. For years, I avoided making them, sticking to mashed or roasted because, well, they felt safer.

Then one Thanksgiving, I ran out of mashed potatoes (rookie mistake) and had a bag of russets staring at me. I figured, “How hard could it be?” A few layers, some butter, a little milk, and somehow, I ended up with something golden, creamy, and completely addictive.

Since then, scalloped potatoes have earned a permanent spot at my table. It’s the kind of dish that looks fancy but feels like comfort, and if you sneak a spoonful straight from the pan before serving, I won’t judge. I’ve done it too.

Why I Keep Coming Back to It – Ethan’s Honest Take

• Golden and Gorgeous: That bubbling, golden top gets me every time — pure cozy food magic.
• Creamy Comfort: The sauce is silky, rich, and wraps every slice of potato like a warm blanket.
• Simple Ingredients, Big Payoff: Potatoes, butter, flour, milk — things you already have, turned into something special.
• Make-Ahead Friendly: You can prep it early and reheat without losing its magic.
• Smells Like Home: The buttery aroma that fills the kitchen is pure nostalgia.
• Layers of Love: It’s a dish that’s built, not just mixed; something is grounding about that.
• Always a Crowd Favorite: Nobody says no to cheesy, creamy potatoes. Ever.
• The Perfect Side: It fits next to everythin:g turkey, ham, roasted veggies, you name it.

Real-Life Cooking Notes from Ethan

1. Slice Thin, Stay Even: Use a mandoline if you’ve got one. Even slices mean even cooking — no crunchy surprises.
2. Butter the Dish: Don’t skip this — it keeps the potatoes from sticking and adds flavor from the start.
3. Flour for the Win: Sprinkle a little flour between layers before adding milk — it thickens naturally in the oven.
4. Milk Matters: Whole milk gives the creamiest texture. Skim just won’t cut it here.
5. Onion Optional, But Worth It: The thin onion slices melt right in, giving the dish this gentle sweetness.
6. Patience Pays Off: Bake until the top is golden and bubbling — rushing it leaves the potatoes underdone.
7. Rest Before Serving: Let it sit for 10–15 minutes. The sauce thickens up, and the slices hold together beautifully.
8. Bonus Flavor Trick: Add a sprinkle of grated cheese between the layers if you want to nudge it toward au gratin territory.

Scalloped Potatoes Recipe

Creamy, tender scalloped potatoes layered with onions and butter, baked to golden perfection—comfort food that’s simple, hearty, and irresistibly delicious.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Appetizer

Cuisine: American

Calories: 394

Equipment Method

Equipment

• 9×13-inch baking dish
• Saucepan
• Measuring cups and spoons
• Knife and cutting board
• Baking sheet (optional, to catch drips)

Method

 

1. Gather all ingredients and preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
   
2. Spread one-third of the potato slices evenly in the dish. Top with one-third of the onion slices.
3. Sprinkle 3 tablespoons flour over the layer, then dot with 2 tablespoons cubed butter. Season with salt and pepper.
   
4. Repeat the layering process two more times.
5. In a saucepan, warm the milk over medium-low heat until just heated through.
6. Pour the warm milk over the potatoes until the liquid reaches the top layer.
   
7. Bake for 45–60 minutes, until the potatoes are tender and the sauce is bubbling with a golden-brown crust.
8. Serve hot and enjoy!
   

Variations You’ll Love

If you want to take this in a slightly different direction, it’s easy to adapt without losing the cozy factor.

• Add grated cheddar, Gruyère, or Parmesan between layers to lean toward au gratin territory.
• Layer in thinly sliced ham or crispy bacon for a heartier side that could honestly pass as a main.
• Swap milk for half-and-half if you want extra richness.
• Add fresh thyme or rosemary for a subtle herb boost.
• Use Yukon Gold potatoes for a creamier, slightly sweeter bite.

The Last Bite

Scalloped potatoes are one of those dishes that remind me why I love cooking in the first place — simple ingredients, slow heat, and a little patience turning into something greater than the sum of its parts.

It’s not fancy. It’s not fussy. But it’s the kind of side that’ll steal the spotlight every time.

If comfort had a texture, it’d probably be this — creamy, tender, and quietly perfect.

Make It Ahead & Storage Tips

• Scalloped potatoes are surprisingly forgiving, which makes them perfect for busy holiday cooking. You can assemble the dish a few hours ahead, cover it tightly, and keep it in the fridge until you’re ready to bake. If baking ahead completely, let it cool, cover, and refrigerate for up to two days.
• To reheat, cover with foil and warm at 350°F until heated through. If the sauce thickens too much, a small splash of milk brings it right back to life.
• Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the oven or microwave. Honestly, they might taste even better the next day.

FAQs

1. What’s the difference between scalloped potatoes and au gratin potatoes?
   Scalloped potatoes are traditionally made with milk or cream and no cheese, while au gratin includes cheese. This recipe keeps things classic, with the option to add cheese if you want.
2. Do I need to peel the potatoes?
   I usually do for the creamiest texture, but if you like a more rustic feel, thin-skinned potatoes can go unpeeled.
3. Can I make scalloped potatoes ahead of time?
   Yes. You can bake them fully, let them cool, cover, and refrigerate for up to two days. Reheat covered at 350°F until warmed through.
4. Why are my scalloped potatoes still hard in the middle?
   That usually means the slices were too thick or the dish was rushed. Thin, even slices and enough baking time make all the difference.
5. Can I use cream instead of milk?
   You can, but it will be richer and heavier. I like whole milk for that perfect balance of creamy without being overwhelming.
6. Should I cover scalloped potatoes while baking?
   Cover them for the first part of baking if they’re browning too fast, then uncover to get that golden top at the end.
7. Can I add cheese to this recipe?
   Absolutely. A light sprinkle of cheddar, Gruyère, or Parmesan between layers turns this into a scalloped-au-gratin hybrid.
8. What’s the best potato to use?
   Russets are my go-to because they soften beautifully and help thicken the sauce. Yukon Golds also work if you want a slightly creamier bite.
9. How do I keep scalloped potatoes from curdling?
   Stick with whole milk, avoid high heat at the start, and let the dish rest after baking — the sauce settles and smooths out.
10. How long should scalloped potatoes rest before serving?
    About 10–15 minutes. It thickens the sauce and makes slicing much cleaner.