Easy Scalloped Potatoes Recipe (2024)

A Southern SoulRecipesSide Dish

by Donya Mullins 61 Comments This post may contain affiliate links.

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Beautiful, perfectly cooked Scalloped Potatoes are a classic that you’ll fall in love with after just one bite! Tender, thinly sliced potatoes are baked in a rich, creamy sauce for a side dish that’s excellent to serve alongside any main course and is a must-make for the holidays.

Easy Scalloped Potatoes Recipe (2)

Just when you think you know all the ways to cook potatoes, THIS recipe comes along. I freely admit to really, really liking potatoes pretty much no matter how they are served, but there’s just something special about Scalloped Potatoes.

Scalloped Potatoes, cooked in a rich cream sauce, are turned into cheesy potatoes with a hefty sprinkle of Parmesan cheese. They are not only great to serve alongside just about any main dish at a weeknight meal, but they are also special enough for Thanksgiving, Christmas, Easter, or when you’re entertaining.

These Scalloped Potatoes Are:

  • Melt in your mouth tender.
  • Richly flavored with garlic.
  • Baked in a creamy onion sauce that’s totally addictive.
  • Perfectly seasoned with fresh thyme, salt, and pepper.
  • Golden brown on the top and soft and delicate on the inside.
  • Destined to become your favorite potato dish!
Easy Scalloped Potatoes Recipe (3)

Scroll down for measurements and ingredients.

What You Need To Make This Recipe

  • Butter
  • Onion
  • Garlic
  • Flour
  • Milk – heavy cream can be used as well.
  • Chicken or Vegetable Stock
  • Potatoes
  • Parmesan Cheese
  • Fresh Thyme
  • Kosher Salt
  • Fresh-cracked Black Pepper
  • 9 X 13-inch casserole dish

What Type Of Potatoes Are Best For This Recipe?

Yukon Gold and Russet potatoes are the two types of spuds that work well in this recipe. I like to use Yukon Gold because they tend to hold its shape a bit better during the cooking process.

Pro Tip:

Use a mandolin to slice the potatoes to get uniform slices. You can also use a very sharp knife to cut the slices. The slices should be about an eighth of an inch thick.

Easy Scalloped Potatoes Recipe (4)

How To Make Scalloped Potatoes

  • Prepare the baking dish and thinly slice the onions and potatoes. Mince the garlic and prep the fresh thyme by pulling off the leaves from the stems.
  • Make the homemade sauce (the recipe is below) known as a roux cooked over medium heat. This takes just a bit of time, but it’s essential to the success of this recipe.
  • Now, it’s time to build the recipe. Layer potatoes, sprinkle on Parmesan cheese, and fresh thyme. Pour half of the sauce over the potatoes. Add a second layer of potatoes, then top with the remaining sauce, Parmesan, and thyme.
  • Cover and bake. After 30 minutes, remove the foil and continue to bake until hot and bubbly.
  • To add a golden brown top, broil for 2 minutes. Remove Scalloped Potatoes from the oven and let rest for 10 minutes. Then…dig in!
Easy Scalloped Potatoes Recipe (5)
Easy Scalloped Potatoes Recipe (6)

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Tips For Making The Best Scalloped Potatoes

  • Make sure to slice the potatoes to the same thickness.
  • When making the sauce, taste it and adjust the seasoning for the best flavor.
  • Change up the ingredients! You can add ham or bacon and sway cheddar cheese for the Parmesan. Add cayenne pepper or a dash of hot sauce for a bit of heat.
Easy Scalloped Potatoes Recipe (7)

Frequently Asked Questions And Answers

Can I make this recipe ahead of time?

Absolutely! To make these potatoes ahead of time, follow the directions with one simple change. Bake the potatoes covered for about 50 minutes. Remove the Scalloped Potatoes from the oven and allow them to cool completely. Wrap tightly with foil and store in the fridge. To serve, uncover the potatoes and bake in a 350-degree oven for 30 minutes until heated through.

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

These recipes are very similar. Scalloped potatoes traditionally do not have cheese, whereas au gratin potatoes do. So, why is my recipe called Scalloped Potatoes? Well, I know this recipe by this name because that’s what they were called when I was growing up. Simple and what I know.

How are leftovers stored and reheated?

You can store any leftovers in the pan, covered tightly in the refrigerator for up to 3 days. To reheat, place in a microwave safe dish and heat until warmed through.

Easy Scalloped Potatoes Recipe (8)

What To Serve With Scalloped Potatoes

  • Brown Sugar Mustard Glazed Ham
  • Crock Pot Balsamic Brown Sugar Glazed Pork Roast
  • Copycat Honey Baked Ham
  • Air Fryer Turkey Breast
  • Crock Pot Chicken Thighs
  • Best Roasted Pork Tenderloin

If you tried thisScalloped Potato Recipeor any other recipe, please leave a 🌟star ratingand let me know how it went in thecommentsbelow. Thanks!

Easy Scalloped Potatoes Recipe (9)

4.90 from 38 votes

Scalloped Potato Recipe

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Calories: 233kcal

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Beautiful, perfectly cooked Scalloped Potatoes are a classic that you'll fall in love with after just one bite! Tender, thinly sliced potatoes are baked in a rich, creamy sauce for a side dish that's excellent to serve alongside any main course and is a must-make for the holidays.

Ingredients

  • ¼ cup butter
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • ¼ cup flour
  • 2 cups milk
  • 1 cup chicken or vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 pounds Yukon Gold potatoes, thinly sliced
  • 1 cup Parmesan cheese, grated
  • 2 teaspoons fresh thyme leaves

Instructions

  • Heat oven to 350 degrees. Butter a 9×13 baking dish and set aside.

  • In a medium-size pot, melt butter. Add onion and cook for 5 minutes until translucent. Add garlic and cook for 1 minute. Sprinkle in flour, stir to combine, and continue to cook for 1-2 minutes.

  • Carefully pour in the stock and whisk to combine with flour mixture. Add in the milk, salt, and pepper, whisking all together. Bring the mixture up to a simmer and continue to whisk until sauce has thickened. Remove from heat.

  • Layer half of the potatoes in the prepared dish. Sprinkle on half of the thyme and Parmesan cheese. Ladle over half of sauce and repeat layer of potatoes, remaining sauce, thyme, and cheese. Cover with foil and bake for 30 minutes.

  • Remove foil and continue to cook for 30 minutes until bubbly around the edges. Set oven to broil and cook for 1 to 2 minutes until potatoes are golden brown on the top.

  • Remove from the oven and let rest for 10 minutes. Season with additional salt and pepper if desired and serve.

Video

Notes

Make Ahead Instructions

To make these potatoes ahead of time, follow the directions with one simple change. Bake the potatoes covered for about 50 minutes. Remove the Scalloped Potatoes from the oven and allow them to cool completely. Wrap tightly with foil and store in the fridge. To serve, uncover the potatoes and bake in a 350-degree oven for 30 minutes until heated through.

How To Store And Reheat

You can store any leftovers in the pan, covered tightly in the refrigerator for up to 3 days. To reheat, place in a microwave safe dish and heat until warmed through.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition

Calories: 233kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 434mg | Potassium: 683mg | Fiber: 3g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 29mg | Calcium: 203mg | Iron: 1mg

Easy Scalloped Potatoes Recipe (10)

Did you make my Scalloped Potato Recipe?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!

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Easy Scalloped Potatoes Recipe (11)
Easy Scalloped Potatoes Recipe (12)

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Reader Interactions

Comments

    Rate & Comment

  1. Easy Scalloped Potatoes Recipe (13)MICHAEL

    Easy Scalloped Potatoes Recipe (14)
    THE SCALLOP POTATOES WERE VERY DELICIOUS. EASY TO MAKE AND EASY TO BAKE. GREAT FOR FAMILY OUTINGS. YOU DID GOOD DONYA.
    THANKS MICHAEL

    Reply

  2. Easy Scalloped Potatoes Recipe (15)Roberta

    Absolutely perfect my family is still raving

    Reply

  3. Easy Scalloped Potatoes Recipe (16)Jenn

    Easy Scalloped Potatoes Recipe (17)
    These were fantastic and an absolute hit for our holiday party! We are also at high altitude (4800ft) and I do not feel that increased cooking time was needed, except the broil time. It was more like 5-6 min but I just watched it carefully for browning. I changed the recipe just a little by using 1 1/2 cups of 2% milk and 1/2 cup of half-and-half, increased the garlic to 4 big cloves, increased parmesan to 3/4 cups per layer and also added fresh thyme to each layer including more for garnish. The roux was perfect!
    Thank you so much for this recipe. It is definitely a keeper!

    Reply

  4. Easy Scalloped Potatoes Recipe (18)Martha Fauscett

    Made your scalloped potatoes. Delicious!My daughter would like the recipe now.

    Reply

  5. Easy Scalloped Potatoes Recipe (19)Dianne

    Excellent recipe but prep time is much more than 15 minutes.

    Reply

  6. Easy Scalloped Potatoes Recipe (20)Jim B

    Easy Scalloped Potatoes Recipe (21)
    I made this and the flavor was amazing. I did find that after baking it for the suggested amount of time and temperature it wasn’t done. I ended up having to increase the time by 15 minutes. As a result it seemed somewhat dry. Would adding more liquid have taken care of this? Also it seemed as though it needed more salt. Definitely a keeper. Do you suppose that altitude might have something to do with the results? I live at 3800 ft.

    Reply

    • Easy Scalloped Potatoes Recipe (22)Donya Mullins

      Yes, the cooking time at high altitude makes a difference. As for the salt, I recommend adjusting it as to your likeing.
      ~Donya

      Reply

    • Easy Scalloped Potatoes Recipe (23)Sha

      Easy Scalloped Potatoes Recipe (24)
      I parboil the sliced potatoes in boiling salted water for about 5 minutes. Drain-carefully given the slight thickness of the potato. Then proceed with recipe.

      Reply

  7. Easy Scalloped Potatoes Recipe (25)Sandy

    Easy Scalloped Potatoes Recipe (26)
    I made this ahead for Easter dinner. Reheated beautifully. It was delicious.
    Leftovers were good too!

    Reply

    • Easy Scalloped Potatoes Recipe (27)Donya Mullins

      You’ve made my day, Sandy. Thank you for the outstanding rating.
      ~Donya

      Reply

  8. Easy Scalloped Potatoes Recipe (28)Karen

    I can’t wait to try this recipe! I am going to serve at a birthday dinner….unfortunately, her husband does not like thyme (or rosemary or most herbs). Will deleting this detract significantly from the taste?

    Reply

    • Easy Scalloped Potatoes Recipe (29)Donya Mullins

      Just leave it out. You’ll be fine.
      ~Donya

      Reply

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Easy Scalloped Potatoes Recipe (2024)

FAQs

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

How do you make scalloped potatoes thicker? ›

To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk. You can try out these sauce thickening tips, too!

Why won't my scalloped potatoes get done? ›

If your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly.

Can I slice potatoes for scalloped potatoes the day before? ›

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

Why do my scalloped potatoes taste bland? ›

Season each layer. Use enough salt, pepper, herbs, or spices. This will keep the scalloped potatoes from being bland.

What's the difference between scalloped potatoes and I'll gratin potatoes? ›

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

How do you know when scalloped potatoes are done? ›

A trick we use to help us know when our scalloped potatoes are ready is poking a fork through the middle. If the fork goes through with ease, that means the potatoes are ready!

What goes good with scalloped potatoes? ›

Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.

Why does my sauce break in scalloped potatoes? ›

But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.

Why did my scalloped potatoes turn GREY? ›

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.

Why are my scalloped potatoes soupy? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Why does my cheese curdle in scalloped potatoes? ›

Why does curdling happen with nonfat or 2% milk? Milk is an emulsion made up of butterfat, protein, and water. High heat temperatures, particularly when lower-fat dairy options are involved, break the emulsion apart, which in turn causes the proteins to fold together and stick to create lumpy curds.

What are the tips and tricks for potatoes? ›

Do not refrigerate or freeze fresh potatoes before cooking. Colder temperatures lower than 50 degrees cause a potato's starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. There is no need to store your potatoes in a bag; you can store them loose.

Why are my scalloped potatoes always hard? ›

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

How do you keep scalloped potatoes from separating? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Why do people poke holes in potatoes before baking them? ›

Pricking the potatoes with a fork creates tiny holes that allows steam to escape. This prevents your potato from bursting open in the oven (and making a mess!).

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