The Creamiest Scalloped Potatoes Recipe (Easy & Foolproof)

A Taste of Comfort, Far From Home

Living abroad has its culinary perks, but sometimes, amidst the tagines and vibrant spices, a specific craving hits for the comfort food of my childhood. It’s a longing for something simple, creamy, and deeply satisfying. This feeling always takes me back to my grandmother’s kitchen in Idaho, where the humble potato was king. Her secret weapon for any family gathering was this classic scalloped potatoes recipe. It’s more than just a side dish; it’s a casserole dish filled with love, nostalgia, and perfectly tender potatoes bathed in a savory cream sauce. This foolproof method ensures that perfect, bubbly bake every single time, no matter how far from home you are.

Equipment and Ingredients

To achieve that classic, creamy texture and even bake, having the right tools and ingredients is key. We’ve separated them for clarity.

Essential Equipment

Casserole Ingredients

this now & bake later ❤️

Timing Breakdown

This comforting classic requires a little bit of love and baking time, but the hands-on prep is surprisingly quick.

• Preparation Time: 20 minutes
• Cooking Time: 60-70 minutes
• Resting Time: 10 minutes
• Total Time: Approximately 1 hour 35 minutes

Data Insight: Our method of creating the sauce separately before baking helps ensure the potatoes cook evenly in a creamy, not watery, liquid. This addresses one of the most common issues—undercooked or watery potatoes—found in online recipe feedback.

Step-by-Step Instructions

Step 1: Prep Your Potatoes and Preheat the Oven

First, preheat your oven to 400∘F (200∘C). Lightly grease your 9×13-inch casserole dish. Wash your potatoes well. Using a mandoline slicer for best results, slice the potatoes into uniform 81​-inch thick rounds. Pro Tip: Place the sliced potatoes in a bowl of cold water as you work to prevent them from browning. Drain them very well and pat dry before using.

Step 2: Create the Savory Cream Sauce

In a medium saucepan over medium heat, melt the butter. Add the diced yellow onion and cook until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute until aromatic. Sprinkle the all-purpose flour over the onions and stir constantly for one minute to cook out the raw flour taste. This mixture is called a roux.

Step 3: Whisk to Velvety Perfection

Slowly—and this is key—pour in the chicken broth while whisking continuously to prevent lumps. Once the broth is incorporated, gradually whisk in the milk. Continue to cook, stirring frequently, until the sauce comes to a gentle simmer and has thickened enough to coat the back of a spoon (about 5-8 minutes). Remove from the heat and stir in 1 teaspoon of the salt and 41​ teaspoon of the pepper.

Step 4: Layer the Casserole

Arrange one-third of your dried potato slices in an overlapping layer in the bottom of the prepared casserole dish. Sprinkle with a little of the remaining salt and pepper. Pour about one-third of the creamy sauce over the potatoes. Repeat these layers two more times, ending with a final layer of sauce.

Step 5: Bake to Bubbly, Golden Bliss

Cover the casserole dish tightly with aluminum foil. Bake for 40 minutes. Then, carefully remove the foil and continue to bake for another 20-30 minutes, or until the top is golden brown and bubbly and the potatoes are completely tender when pierced with a knife.

Step 6: Rest Before Serving

This step is crucial! Let the scalloped potatoes rest for at least 10 minutes before serving. This allows the sauce to set up, ensuring that each serving is creamy and holds its shape, rather than being runny.

Nutritional Information

Here is an approximate nutritional breakdown per serving, assuming the casserole is divided into 10 servings.

• Calories: Approx. 210 kcal
• Fat: 9g
• Sodium: 450mg
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g

Disclaimer: Nutrition is estimated and can vary based on specific ingredients and portion sizes.

Variations and Dietary Needs

This classic recipe is a perfect canvas for customization.

• Make it Cheesy: To turn this into a classic cheesy potato bake, add 1.5 cups of shredded cheese, like Gruyère, sharp cheddar, or a mix, into the sauce at the end of Step 3. Sprinkle extra on top before the final bake.
• Gluten-Free: Use your favorite 1-to-1 gluten-free baking flour blend in place of the all-purpose flour.
• Vegetarian: Simply substitute the chicken broth with an equal amount of vegetable broth.
• Lighter Version: Use low-fat milk and low-sodium broth for a lighter, though slightly less rich, version.

Serving Suggestions

Scalloped potatoes are the ultimate team player, pairing beautifully with a wide array of main courses.

• Holiday Feasts: Serve alongside a holiday ham, roasted turkey, or a standing rib roast.
• Sunday Dinner: It’s the perfect companion for a simple roasted chicken or pork tenderloin.
• Steakhouse Night: Pair with a perfectly grilled steak and a simple green vegetable like asparagus or green beans.
• Personalized Tip: I love to garnish the finished dish with fresh, finely chopped chives. The mild oniony bite and fresh green color are the perfect finishing touch.

Common Mistakes to Avoid

1. Using the Wrong Potato: Starchy potatoes, like Russets, can break down and become mushy. Waxy potatoes, like Yukon Golds or red potatoes, hold their shape and deliver the perfect texture.
2. Uneven Slicing: If your potato slices are all different thicknesses, some will be mushy while others are still hard. A mandoline is your best friend for achieving uniform slices.
3. A Curdled or Lumpy Sauce: The key to a smooth sauce is adding the liquid slowly to the roux while whisking constantly. Don’t rush this step.
4. Not Baking it Covered: Baking the dish covered with foil for the first 40 minutes traps steam, which is essential for cooking the potatoes all the way through until they are tender.

Storing and Make-Ahead Tips

Plan ahead and enjoy this dish with ease.

• Make-Ahead: You can fully assemble the casserole (without baking) up to one day in advance. Press a piece of plastic wrap directly onto the surface of the top layer to prevent the potatoes from browning, then cover the dish and refrigerate. You may need to add 10-15 minutes to the covered baking time.
• Storing Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: The best way to reheat is in a 350∘F (175∘C) oven for 20-25 minutes, or until warmed through. This helps retain the creamy texture. Microwaving also works for individual portions.

The Ultimate Comfort Food Classic

This classic scalloped potatoes recipe is the epitome of comfort food. Layers of thinly sliced, tender potatoes are baked in a velvety, savory cream sauce until golden and bubbly. It’s a simple, foolproof method that yields consistently delicious results, making it the perfect, crowd-pleasing side dish for holidays, family dinners, or any time you need a comforting taste of home. This dish isn’t just food; it’s a warm hug in a casserole dish.

We invite you to make this recipe for your next gathering! If you do, please come back and leave a comment and a rating to let us know how you enjoyed it. And don’t forget to subscribe for more foolproof classic recipes!

FAQs

Q1: What’s the difference between scalloped potatoes and au gratin potatoes?

Traditionally, scalloped potatoes are simpler, baked in a cream sauce. Potatoes au gratin are very similar but are defined by the inclusion of cheese in the sauce and often a topping of breadcrumbs. However, modern recipes often blur these lines, with many scalloped potato recipes (like our variation) including cheese.

Q2: Can I add cheese to this recipe?

Of course! This recipe is delicious with cheese. After you make the sauce in Step 3, remove it from the heat and stir in 121​ cups of shredded cheese like sharp cheddar, Gruyère, or a blend until melted. Then proceed with layering as directed.

Q3: Why are my scalloped potatoes watery?

This usually happens for two reasons: the sauce wasn’t thick enough, or the potatoes released too much water during baking. Our method of creating a thickened stovetop sauce first and using waxy Yukon Gold potatoes helps prevent this common problem.

Q4: Do I need to peel the potatoes?

For Yukon Gold or red potatoes, peeling is optional. Their skins are very thin and tender, and leaving them on can add a rustic look and a bit of extra fiber. If you’re using a potato with a thicker skin, we recommend peeling it.

Q5: Can I make this recipe ahead of time?

Yes, this is a great dish to prep in advance. Assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the initial covered baking time since you’re starting with a cold dish.

The Creamiest Scalloped Potatoes Recipe (Easy & Foolproof)

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 40 minutes
• Yield: 10 people 1x

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Description

Layers of tender Yukon Gold potatoes bake in a velvety garlic-onion cream sauce until golden and bubbling—then rest to set into the creamiest, most foolproof scalloped potatoes you’ll ever make.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup Salted butter
• 1 large Yellow onion diced (About 1 cup)
• 2 cloves Garlic minced
• 1/4 cup All-purpose flour
• 2 cups Milk Whole or 2%
• 1 cup Chicken broth Low-sodium preferred
• 1 1/4 tsp Kosher salt (Divided)
• 1/2 tsp Black pepper (Divided)
• 3 lb Yukon Gold or red potatoes (Sliced 1/8-inch thick)

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Instructions

Prep Potatoes & Oven:

1. Preheat oven to 400 °F (200 °C). Grease a 9×13 dish.
2. Slice potatoes 1/8″ thick on a mandoline; place in cold water to prevent browning. Drain and pat dry.

Make the Cream Sauce:

1. In a saucepan over medium heat, melt butter. Add diced onion; sauté until soft, 5–7 min.
2. Stir in garlic; cook 1 min. Sprinkle flour over onions, stirring constantly for 1 min to form a roux.

Whisk to Perfection:

1. Slowly pour in chicken broth while whisking to avoid lumps. Then whisk in milk.
2. Simmer, stirring, until sauce thickens to coat a spoon, 5–8 min. Remove from heat; stir in 1 tsp salt and ¼ tsp pepper.

Layer the Casserole:

1. Arrange one-third of potatoes in the dish, overlapping. Season with ⅓ tsp salt and ⅙ tsp pepper. Pour over one-third of sauce.
2. Repeat twice more, ending with sauce on top.

Bake Covered then Uncovered:

1. Cover tightly with foil; bake 40 min. Remove foil; bake 20–30 min more until top is golden and potatoes are tender.

Rest & Serve:

1. Let rest 10 min before slicing so the sauce sets. Serve warm.

Notes

• Even Cooking: Pre-making a thick sauce prevents watery potatoes.

• Potato Choice: Yukon Golds hold shape; reds also work.

• Make-Ahead: Assemble through layering, cover, refrigerate up to 8 hrs, then bake as directed.

• Add-Ins: Stir in fresh thyme or shredded Gruyère for extra flavor.

• Leftovers: Store covered up to 3 days; reheat in a 350 °F oven until warmed through.

 

 

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Side Dish
• Cuisine: American, International Recipes

Nutrition

• Calories: 210