Scalloped Potatoes Recipe

I absolutely love how this scalloped potatoes recipe turns out every single time – creamy, comforting, and just the right balance of buttery and savory. It’s the perfect side dish when you want something that feels special but doesn’t require a lot of fuss, whether it’s for a family dinner, holiday feast, or a cozy weekend meal. You’ll find that the layers of tender potatoes soaked in a luscious sauce make this recipe really stand out from the typical baked potato side dishes.

When I first tried this scalloped potatoes recipe, I was amazed at how simple ingredients come together into something so indulgent without feeling overly heavy. It’s a great recipe to master because it’s forgiving yet impressive, and knowing how to make the sauce just right really makes all the difference. Plus, the leftovers reheat beautifully, making it a total winner for easy weeknight dinners.

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Ingredients You’ll Need

All the ingredients here come together to create a luscious sauce that coats tender potatoes just right – no peeling required if you use the waxy varieties! Here are the keys to making the best scalloped potatoes recipe.

• Salted Butter: This adds richness and flavor; using salted butter helps balance the seasoning perfectly.
• Yellow Onion: Adds sweetness and depth when sautéed; dice it finely so it softens evenly.
• Garlic: Provides subtle sharpness; I like to mince it fresh for the best aroma.
• All-Purpose Flour: Essential for thickening the sauce; cook it just right to avoid any raw flour taste.
• Milk: The creamy base for the sauce; whole milk yields the best texture.
• Chicken Broth: Adds savory complexity and lightness compared to just milk alone.
• Salt and Black Pepper: Use divided amounts to season both the sauce and potatoes perfectly layer by layer.
• Yukon Gold or Red Potatoes: These waxy potatoes hold their shape beautifully and don’t need peeling, making prep easier and faster.

Variations

I like to mix things up with this scalloped potatoes recipe depending on the occasion and what my family is craving. It’s a versatile base recipe that welcomes extra cheese or fresh herbs brilliantly – feel free to make it your own.

• Cheesy Upgrade: Adding sharp cheddar or gruyere cheese to the sauce or between layers boosts flavor and richness – my family goes crazy for this version.
• Herbs and Aromatics: Fresh thyme or minced rosemary folded into the sauce brings an elegant twist that’s surprisingly easy to pull off.
• Vegetarian or Vegan Friendly: Skip the chicken broth and substitute butter for vegan alternatives, then use vegetable broth for a similar depth.
• Peeled Russets: If you prefer baking potatoes peeled, know they can turn a little mushier, so slice carefully and bake with slightly less liquid.

How to Make Scalloped Potatoes Recipe

Step 1: Prepare Your Oven and Dish

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. I like to use a little butter spread around with a paper towel for an even coating without excess greasiness. Having the dish ready makes the layering process so much quicker once the sauce and potatoes are prepared.

Step 2: Make the Creamy Onion-Garlic Sauce

In a saucepan over medium-low heat, melt your butter and gently cook the diced onion and minced garlic until the onion softens, about 3-4 minutes. This step builds the flavor foundation of your scalloped potatoes. Then, stir in the flour and cook it for 2 minutes to get rid of that raw taste. Gradually whisk in the milk and chicken broth—do this slowly to avoid lumps. The sauce thickens as you whisk in more liquid; it’s like magic watching it transform. Finally, bring the sauce to a gentle boil, seasoning with salt and pepper instead of adding it all at once, which ensures balanced flavor.

Step 3: Layer the Potatoes and Sauce

This is where your scalloped potatoes recipe really takes shape. Layer about a third of the thinly sliced potatoes in the dish, then season with a bit of salt and pepper. Pour a third of the creamy sauce over the top. Repeat two more times, seasoning each potato layer, and finishing with the sauce on top. This layering method ensures seasonings are spread evenly for perfect bites every time.

Step 4: Bake and Brown to Perfection

Cover your dish tightly with foil and bake for 45 minutes to let the potatoes start soaking in that rich sauce. Then, remove the foil and bake uncovered for another 35 to 45 minutes until golden and bubbling—my favorite part! If you love crispy edges like I do, pop the dish under the broiler for 3 to 4 minutes at the end. Just watch carefully so it doesn’t burn. Once done, it’s important to let the scalloped potatoes rest for at least 20 minutes; this helps the sauce thicken and everything settle beautifully.

How to Serve Scalloped Potatoes Recipe

Garnishes

I usually sprinkle freshly chopped parsley or chives on top before serving for a pop of color and brightness that contrasts nicely with the richness. A little cracked black pepper on top after baking always adds an inviting aroma and subtle bite.

Side Dishes

Since scalloped potatoes are quite rich and hearty, I love pairing them with roasted vegetables like green beans, a simple arugula salad, or even something tangy like cranberry sauce to balance the creaminess. For main dishes, ham, roast chicken, or beef tenderloin all work beautifully alongside.

Creative Ways to Present

For special occasions, I sometimes bake scalloped potatoes in individual ramekins, which makes for an elegant presentation and personalized portions. Another fun idea is sprinkling toasted breadcrumbs mixed with Parmesan on top before the final bake to add a crunchy crust that everyone loves.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store leftovers in an airtight container in the fridge. I find scalloped potatoes keep well for up to 3 days, and the flavors only deepen. Just cover them tightly so they don’t dry out.

Freezing

I’ve frozen scalloped potatoes a few times with good results: cool completely before wrapping tightly with foil and plastic wrap, then freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven again to maintain that creamy texture.

Reheating

When reheating, I cover the dish with foil and warm it at 350°F for about 20-30 minutes until heated through. This helps preserve moisture and prevents the sauce from drying out, so it tastes almost freshly made.

FAQs

Final Thoughts

This scalloped potatoes recipe holds a special place in my kitchen because it’s proof that humble ingredients can create something downright unforgettable. Whether you’re feeding a crowd or just want a little comfort on busy weeknights, this dish delivers warmth and satisfaction every time. I hope you give it a try – once you nail the sauce and layering, I bet it’ll become one of your go-to recipes too!

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