The Best Scalloped Potatoes Recipe
This is the best scalloped potatoes recipe and it’s super simple to make. The potatoes turn out soft, flavorful, and creamy and are a great addition to any dinner table.
An Easy Scalloped Potatoes Recipe
Homemade scalloped potatoes are such an easy recipe to make. They are a great side dish for any meal or holiday gathering.
The potatoes are perfect for those picky eaters because it’s a pretty simple meal of potatoes and cream–you just can’t go wrong.
What Ingredients Do I Need For The Creamy Scalloped Potatoes?
- Sliced Russet potatoes
- Butter
- Diced onion
- Minced garlic
- All-purpose flour
- Milk
- Chicken broth
- Salt
- Pepper
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make Scalloped Potatoes
Start the recipe by adding butter, diced onions, minced garlic, salt, and pepper to a medium saucepan.
Cook the ingredients until the onion is translucent.
Next, add the flour to the mixture and mix.
Pour the milk into the pan and whisk the ingredients together until all of the lumps from the flour are gone.
Add the chicken broth to the pan and mix. Bring the cream sauce to a boil and cook until it thickens.
Set the cream aside.
Peel and slice the potatoes and place half of them in the bottom of a greased 9″ x 13″ baking dish.
Do you peel scalloped potatoes?
Peeling the potatoes is optional for this recipe. I personally like to peel the potatoes.
If you like the skin on potatoes, you can leave it on and slice the potatoes that way.
Pour half of the cream sauce over the potatoes. Place the rest of the potatoes over the top and add the remainder of the sauce.
TIP: If the sauce is too thick, add a tablespoon of milk to thin it out a little before pouring it over the potatoes.
Cover the dish with tin foil and bake for 45 to 50 minutes.
After the baking time, remove the tin foil and allow the potatoes and cream to brown on the top. It should only take a few minutes.
The potatoes are so much better than store-bought. We used to buy the store-bought packages and they just don’t hold a candle to homemade scalloped potatoes.
What is the difference between scalloped potatoes and au gratin potatoes?
There’s not a big difference between scalloped and au gratin potatoes. The main difference is one main ingredient: cheese.
Scalloped potatoes don’t typically have cheese. Au gratin potatoes have a similar cream sauce but have the added cheese.
The two recipes are very similar, and both are very delicious.
What Goes With Scalloped Potatoes?
Chicken, pork, and beef recipes all go great with scalloped potatoes. Here are a few recipes on the blog that will fit the bill.
- Baked chicken and ranch is a great main dish that goes well with scalloped potatoes. Plus, it’s easy to make.
- Panko chicken is another easy and super delicious main dish to serve with potatoes.
- Pork chops in the air fryer is a quick recipe that has tons of flavor.
- Baked pork chops and gravy are great at any time of the year.
Can you freeze scalloped potatoes?
Yes, you can freeze the scalloped potatoes. If you’d like to make the dish ahead of time, put it in a freezer-safe container and freeze it until you’re ready to make it.
When you’re ready to cook the potatoes, take it out of the freezer, let it thaw before cooking, and cook according to the directions.
More Delicious Potato Recipes
- The rich, buttery layers in this mashed potato casserole make it the ultimate side dish.
- This twice baked potato recipe is loaded with all the best toppings for a hearty bite.
- Golden and savory, southern pan fried potatoes and onions taste just like home cooking.
The Best Scalloped Potatoes Recipe
Ingredients
- 1/4 cup butter
- 1/2 cup diced onion
- 1 tsp. minced garlic
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 tsp. salt
- 1 tsp. pepper
- 3 pounds Russet potatoes sliced
Instructions
- Preheat the oven to 350-degrees and grease a 9" x 13" baking dish.
- Add the butter, onions, garlic, salt, and pepper to a saucepan on medium heat.
- Cook until the onions are translucent.
- Next, mix in the flour.
- Pour in the milk and whisk until all of the lumps are gone.
- Add the chicken broth and bring to a boil. Cook until thick and set aside.
- Peel and slice the potatoes about 1/4"-thick.
- Place half of the sliced potatoes in the greased baking dish and pour half of the cream sauce over the potatoes.
- Layer the rest of the potatoes over the top and cover with the remainder of the cream sauce.
- Cover with tin foil and bake for 45 to 50 minutes.
- Remove the tin foil and cook for a few more minutes until the top is golden brown.
In the NOTES, add one tablespoon of WHAT to thin it out?
Sorry about that. You can use some milk or chicken broth to thin it out.
Are you kidding me, three pounds of potatoes for six people?
You can definitely stretch it out for more people, if you’d like to. I have two teenage boys, so they can eat potatoes like they are going out of style.