An Easy Scalloped Potatoes Recipe
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
- Diced onion
- Minced garlic
- All-purpose flour
- Chicken broth
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How Do I Make The Easy Scalloped Potatoes Recipe?
- Add the butter, diced onions, minced garlic, salt, and pepper to a medium-sized saucepan. Cook until the onions are translucent.
- Next, add the flour and mix it with the onion mixture. The flour will be thick.
- Pour in the milk and chicken broth and whisk until all of the lumps are gone.
- Bring to a boil and cook until the mixture is thick, stirring occasionally.
- Slice the potatoes about 1/4″-thick and place half in a greased 9″ x 13″ baking dish.
- Pour half of the cream sauce over the potatoes.
- Layer the second half of the potatoes over the top.
- Pour the remainder of the cream sauce over the potatoes and cover with tin foil.
- Bake for 45 to 50 minutes. Uncover and bake until the top turns golden brown.
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. Mainly, the 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 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 is 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 and let it thaw before cooking, and cook according to the directions.
The Best Scalloped Potatoes Recipe
Check out the easy scalloped potatoes recipe card below, grab those ingredients, and start cooking! This is a great addition to any meal.
Then, share your comments below and share a picture of your potatoes on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
- 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
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.
TIP: If the cream sauce is too thick when you go to pour it over the potatoes, add one tablespoon and mix to thin it out.
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Amount Per Serving: Calories: 361Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 677mgCarbohydrates: 59gFiber: 6gSugar: 4gProtein: 10g
Nutrition is approximate.