These delicious Classic Scalloped Potatoes are made easily with sautéed onions and garlic, creamy sauce, fresh herbs, and plenty of salt and fresh ground black pepper. This is hands down, one of our favorite side dishes. It is easy to make, delicious, reheats well, and goes with almost any main course. They are the perfect side dish for Easter, Thanksgiving, or Christmas.
How to make Scalloped Potatoes
Melt the butter in a sauce pan over medium heat. Add the onion and cook until soft. Then reduce the heat and add the garlic, cooking for 1 minute while stirring constantly. Whisk in the flour and cook for 2 minutes. Slowly add the milk whisking to combine. Cook over low heat until thickened, whisking frequently. Whisk in about 2/3 of the thyme and parsley, and all of the cayenne pepper. Season with kosher salt and fresh ground black pepper to taste.
Layer 1/4 of the sliced potatoes in the bottom of a greased baking dish. Pour 1/4 of the sauce over the top of the potatoes and spread it out with a spoon or spatula. Repeat the layers 3 more times ending with the cream sauce. Top with the remaining fresh herbs. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for 30-45 minutes or until the potatoes are tender and the casserole is bubbly on the edges. Turn the broiler on the last 1-2 minutes of cooking to brown the top. Sprinkle with fresh herbs.
Recipe tips
- Yukon gold or Russet Potatoes work well with this recipe.
- Slice the potatoes between 1/8-1/4 inch thick. A mandoline works really well for this recipe.
- For optimal flavor, use fresh herbs. But dried herbs can be used in a pinch.
- If you like a lot of seasoning, add fresh herbs, salt, and black pepper to each layer. Or go hog wild and add some Cajun or Creole seasoning.
- To make these into au gratin potatoes, whisk in about 2 cups of good quality shredded cheddar to the sauce at the very end over very low heat. As soon as it melts, proceed with the recipe as written.
- Keep an eye on the potatoes when under the broiler. Broilers can be so unpredictable, especially in older ovens. I always set a 1-2 minute timer, so I do not get distracted.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the oven.
What is the difference between Scalloped Potatoes and Au Gratin Potatoes?
True classic scalloped potatoes do not have cheese in them. They are made with a well-seasoned béchamel sauce. Potatoes au gratin are cheesy potatoes slathered with cheese sauce, usually made with heavy cream and cheddar cheese. It is mixed in at the end of the preparation of the béchamel sauce and then layered with the potatoes in the same manner as scalloped potatoes.
How to freeze scalloped potatoes
If freezing the whole casserole, remove it from the oven about 15-20 minutes prior to being fully cooked. Let the dish fully cool. Then cover with two layers of plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight. Remove from the fridge 30-40 prior to baking to bring to room temperature. Then remove the plastic wrap and finish baking at 350 degrees.
If freezing leftovers, let them fully cool first. Then spoon them into sturdy freezer containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave.
More potato recipes
Scalloped Potatoes Recipe
Scalloped Potatoes are thin slices of potatoes baked up tender in a smooth and lightly seasoned cream sauce. Serve with grilled steak, roasted chicken, or baked ham.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: side dish
- Method: bake
- Cuisine: American
Ingredients
- 4 tablespoons butter
- 4 tablespoons flour
- 1 medium onion chopped
- 3–4 cloves garlic, minced
- 3 cups whole milk
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- ⅛ teaspoon cayenne pepper
- Kosher salt and fresh ground black pepper to taste
- 3 lbs Yukon Gold Potatoes thinly sliced
Instructions
- Preheat oven to 350 degrees. Grease a 9×9 inch or not-deep 2-quart casserole dish.
- Melt the butter in a skillet over medium heat. Add the onion and cook until soft. Then reduce the heat and add the garlic, cooking for 1 minute while stirring constantly.
- Whisk in the flour and cook for 2 minutes. Slowly add the milk whisking to combine. Cook over low heat until thickened, whisking frequently.
- Whisk in about 2/3 of the thyme and parsley and all of the cayenne pepper. Season with kosher salt and fresh ground black pepper to taste.
- Layer 1/4 of the sliced potatoes in the bottom of a greased casserole dish. Pour 1/4 of the sauce over the top of the potatoes and spread it out with a spoon or spatula. Repeat the layers 3 more times ending with the cream sauce. Top with the remaining fresh herbs.
- Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for 30-45 minutes or until the potatoes are tender and the casserole is bubbly on the edges. Turn the broiler on the last 1-2 minutes of cooking to brown the top. Sprinkle with fresh herbs.
Notes
- Yukon gold or Russet Potatoes work well with this recipe.
- Slice the potatoes between 1/8-1/4 inch thick. A mandoline works really well for this recipe.
- For optimal flavor, use fresh herbs. But dried herbs can be used in a pinch.
- If you like a lot of seasoning, add fresh herbs, salt, and black pepper to each layer. Or go hog wild and add some Cajun or Creole seasoning.
- To make these into au gratin potatoes, whisk in about 2 cups of good quality shredded cheddar to the sauce at the very end over very low heat. As soon as it melts, proceed with the recipe as written.
- Keep an eye on the potatoes when under the broiler. Broilers can be so unpredictable, especially in older ovens. I always set a 1-2 minute timer, so I do not get distracted.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the oven.
Keywords: how to make scalloped potatoes, what are scalloped potatoes, scallop potatoes, recipe for scalloped potatoes
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Karilynne
This is an excellent recipe. I was so impressed. On a side note I only had 2% milk and I added an extra half cup of flour and it came out beautifully. The Taste is awesome. Thank you this is definitely a comfort food dish.
★★★★★
Beth Pierce
You are most welcome, Karilynne! Thanks for the tip!
Beti
YUM! I am so excited to try this dish!! The flavors are incredible!
★★★★★
katerina
This is such an amazing side dish!! My family loved it very much!!
★★★★★
Jasmine Martin
I absolutely love scalloped potatoes. They look so good and they taste amazing. I’m going to have to make this version of scalloped potatoes this weekend!
Yaya
Scalloped potatoes will always remind me of my childhood as my mom made delicious ones!
Celebrate Woman Today
I like scalloped potatoes, however, I’ve not cooked them for some time. I’ll save this recipe to try it out in my kitchen.
Tammy
Ahh this certainly is easy! I love scalloped potatoes…what a delicious and wonderful side. Great recipe! Thanks for sharing.
Melissa Dixon
This sounds really good. I would love to make this one for my family this weekend. I think it would be a big hit!
Karen
This was so so good! I needed a new potato recipe and this was delicious! Your recipe was very easy to follow. Thank you so much.
Yeah Lifestyle
This makes a really warming and tasty addition to any meal. Especially at this time of year when it is still chilly outside. It was very tasty
★★★★★
Lavanda Michelle
This was so delicious and perfect for a family gathering. Everyone loved it and wanted the recipe. Thanks for sharing!
★★★★★
Samantha Donnelly
These were amazing and so easy to make, they made a great side for a Sunday roast! Everyone enjoyed them.
★★★★★
Catalina
This dish was amazingly delicious! It was perfect for our Sunday dinner!
★★★★★
Erin
We love these potatoes, Beth! Thanks for sharing the recipe.
Sandra
Such an amazing side dish! I will definitely make it again and again!
★★★★★
Beth Pierce
Thanks, Sandra! So glad that you liked the potatoes!
Amanda Batcher
This looks like the perfect side dish to so many meals. Thank you so much for sharing!