Classic Creamy Scalloped Potatoes: The Ultimate Comfort Food Side Dish
Prepare to fall in love with the ultimate comfort food side dish: classic scalloped potatoes. Featuring thinly sliced potatoes bathed in a simple yet incredibly rich and creamy sauce, this recipe is not only irresistible but also surprisingly easy to master. Whether you’re planning an elaborate holiday feast or simply seeking a comforting addition to your weeknight dinner, these golden, bubbly scalloped potatoes are guaranteed to be a crowd-pleaser and a perfect complement to any meal.
Why This Scalloped Potatoes Recipe Works Wonders
This scalloped potatoes recipe stands out as the absolute best potato side dish for any and all occasions. What makes it truly exceptional? We start with perfectly thin slices of potato, then meticulously layer them with a rich, velvety cream sauce. The magic happens in the oven, where it bakes to bubbly, golden perfection, creating a dish that’s both elegant and deeply satisfying.
Unlike its cheesy counterpart, au gratin potatoes, traditional scalloped potatoes focus on the pure, unadulterated comfort of potatoes and cream. This distinction allows the natural flavor of the potatoes to shine, perfectly complemented by the subtle savory notes of the sauce. It’s a super comforting side dish that boasts incredible versatility, pairing beautifully with an extensive array of main courses. Imagine it alongside a succulent roasted turkey, a glazed holiday ham, a juicy chicken, or even a hearty beef roast – scalloped potatoes effortlessly enhance any meal, elevating it from ordinary to extraordinary. Its creamy texture and delicate flavor make it a guaranteed hit at any gathering, from casual family dinners to festive celebrations.
Key Ingredients for Perfect Scalloped Potatoes
Crafting these delectable scalloped potatoes requires a handful of simple, wholesome ingredients that come together to create an unforgettable flavor profile. You’ll find all exact measurements, detailed ingredients, and step-by-step instructions in the comprehensive, printable recipe card located at the very end of this post.
Below is a brief overview of the main components you’ll need to gather:
- Potatoes: The star of the show, providing the delightful texture and earthy base.
- Unsalted Butter: Essential for building the rich roux and sautéing aromatics.
- Chopped Onion & Minced Garlic: These aromatics infuse the cream sauce with depth and savory flavor.
- Vegetable Base: A secret ingredient for an extra layer of umami and savory goodness.
- All-Purpose Flour: Used to create a roux, which thickens the cream sauce to perfection.
- Milk: The liquid foundation for our luxurious, silky cream sauce.
- Black Pepper & Garlic Salt: Crucial seasonings to enhance and balance all the flavors.
Ingredient Spotlight & Smart Substitutions
Understanding your ingredients is key to culinary success, especially with a dish as iconic as scalloped potatoes. Here’s a closer look at our chosen components and how you can adapt them to your pantry or dietary needs:
POTATOES: For this recipe, Russet potatoes are our top recommendation. Their high starch content is incredibly important because as they cook, they release starch into the cream sauce, which naturally helps to thicken it, resulting in that perfectly rich, clingy consistency. If Russets aren’t available, other starchy varieties like Yukon Gold potatoes make an excellent substitute. They offer a slightly creamier texture and a beautiful golden hue. Avoid waxy potatoes like red or new potatoes, as they won’t contribute to the sauce’s thickness and can result in a more watery dish. Achieving consistent, thin slices is crucial for even cooking and a tender texture. A mandoline slicer is an invaluable tool for this, ensuring uniform 1/4-inch slices that cook much quicker and more evenly than hand-cut ones. If using a knife, aim for precision and thinness.
DAIRY: Our recipe calls for regular milk to create the luscious cream sauce. For an even richer, more decadent result, you can use whole milk or a blend of milk and heavy cream. If you’re looking for a slightly lighter version, 2% milk will work, but be aware the sauce might be less thick. Plant-based milks like unsweetened almond or oat milk can be used for a dairy-free alternative, though the flavor and texture will be slightly different. Ensure they are unsweetened to avoid altering the savory profile of the dish.
AROMATICS: Chopped onion and minced garlic are the foundation of flavor in our cream sauce. They are gently sautéed in butter to release their sweet and pungent notes. Feel free to adjust the amounts to your personal preference. For a milder onion flavor, you could use shallots. If fresh garlic isn’t on hand, a teaspoon of garlic powder can be substituted for the minced fresh garlic, added with the flour.
THICKENING AGENT: All-purpose flour is used to create a roux with the butter, which is essential for thickening the sauce. For a gluten-free option, a 1:1 gluten-free flour blend can often be substituted successfully. Just ensure it’s a blend designed for thickening sauces. Cornstarch or arrowroot powder can also be used as thickeners, but they should be mixed with a small amount of cold liquid first (a slurry) before being whisked into the hot milk to prevent lumps.
SEASONING: Black pepper and garlic salt are the primary seasonings. Always taste and adjust to your liking. A pinch of nutmeg can be a wonderful addition to cream-based potato dishes, adding a subtle warmth and depth. Freshly chopped parsley or chives can be added as a garnish just before serving for a pop of color and fresh flavor.
Step-by-Step Guide: Crafting Your Scalloped Potatoes
These step-by-step photos and instructions are here to help you visualize how to make this recipe. For a complete, printable version of this recipe, including all measurements and detailed instructions, simply Jump to Recipe at the bottom of this post.
Making these classic scalloped potatoes is a straightforward process that yields incredibly delicious results. Follow these steps for creamy, tender potatoes every time:
- Preheat your oven to 350 F (175 C) to ensure it’s ready for baking once your dish is assembled.
- Carefully peel your chosen potatoes (Russet or Yukon Gold) and slice them into uniform 1/4-inch thick rounds. Using a mandolin is highly recommended for achieving consistent, even cuts, which is crucial for the potatoes to cook through at the same rate.
- In a large skillet, melt the unsalted butter over medium-high heat until it’s shimmering.
- Add the chopped onion, minced garlic, and vegetable base to the melted butter. Stir these aromatics well and cook for 3-4 minutes until the onion softens and becomes fragrant. This step builds the foundational flavor of your cream sauce.
- Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly for about 1 minute to create a roux, cooking out the raw flour taste.
- Gradually whisk in the milk, ensuring no lumps form. Continue cooking and whisking over medium heat for about 8-10 minutes, or until the mixture thickens, becomes bubbly, and coats the back of a spoon. This creates your luscious cream sauce.
- Prepare an 8×8 casserole dish by layering the bottom with approximately half of your thinly sliced potatoes. Season this layer generously with black pepper and a little garlic salt.
- Carefully ladle about half of your prepared cream mixture evenly over the first layer of potatoes, ensuring every slice is coated in that delicious sauce.
- Add the remaining potatoes to the baking dish, creating a second layer. Pour the remaining cream sauce generously over the top, making sure to cover all the potatoes.
- Cover the baking dish tightly with aluminum foil. This helps to steam the potatoes, ensuring they become wonderfully tender without drying out. Bake for 45 minutes.
- After 45 minutes, carefully remove the foil. Bake for an additional 35 minutes, or until the top is golden brown, bubbly, and the potatoes are fork-tender. This final uncovered baking allows for that irresistible crust and ensures the potatoes are perfectly cooked.
Frequently Asked Questions & Expert Tips for Scalloped Potatoes
The primary distinction between scalloped potatoes and their popular cousin, au gratin potatoes, lies in the cheese. Traditional scalloped potatoes are prepared without cheese, focusing solely on the pure, comforting flavors of thinly sliced potatoes baked in a rich, creamy white sauce. Au gratin potatoes, on the other hand, prominently feature a layer (or layers) of melted cheese, often Gruyère or cheddar, which gives them their characteristic golden-brown, bubbly crust and distinct cheesy flavor.
Yes, scalloped potatoes can absolutely be prepared in advance, making them an ideal dish for entertaining or busy weekdays. There are a couple of methods:
1. Prepare Components: You can slice the potatoes up to a day in advance and store them submerged in a bowl of cold water in the refrigerator. This prevents browning. Ensure they are cooked within 24 hours. The cream sauce can also be made ahead and stored in an airtight container in the fridge for 1-2 days.
2. Par-bake or Fully Bake: Alternatively, you can assemble the entire dish and par-bake it (bake for about half the recommended time) or even fully bake it. Allow the dish to cool completely, then cover it tightly with an airtight lid or plastic wrap and transfer it to the refrigerator. When ready to serve, remove the dish from the fridge and let it rest at room temperature for about 30 minutes to take off the chill. Then, continue baking uncovered until the potatoes are tender and heated through. If fully baked, simply reheat until warmed through. This method is perfect for stress-free meal prep!
Store any leftover scalloped potatoes in an airtight container or covered tightly with plastic wrap in the refrigerator for 4-5 days. To reheat, simply transfer the desired portion to an oven-safe dish and warm in a 350°F (175°C) oven until thoroughly heated through and bubbly, typically 15-25 minutes depending on the quantity. You can also reheat individual servings in the microwave, though the texture might be slightly softer. If the dish appears a bit dry when reheating, you can add a splash of milk or cream to help restore its moisture.
Curdling often happens when milk or cream is heated too quickly or at too high a temperature, or when it comes into contact with acidic ingredients. To prevent this, always add milk gradually to your roux, whisking constantly to ensure it incorporates smoothly. Heat the sauce gently over medium heat, avoiding a rapid boil. Using whole milk or heavy cream can also help, as they have a higher fat content which is more stable under heat. If you’re adding any acidic elements (though not typically in classic scalloped potatoes), ensure the dairy is tempered first or added off the heat.
Serving Suggestions for Your Scalloped Potatoes
The beauty of scalloped potatoes lies in their incredible versatility. They are a welcome addition to nearly any main course, effortlessly transforming a simple meal into a delightful feast. Consider pairing them with:
- Roasted Meats: They are a classic companion to roasted chicken, succulent pork loin, tender beef roasts, or even a flavorful pot roast. The creamy potatoes beautifully absorb the savory juices.
- Holiday Feasts: Scalloped potatoes are practically synonymous with holiday tables. They are wildly popular and highly anticipated for Easter, Thanksgiving, and Christmas dinners, standing proudly alongside turkey, ham, or prime rib.
- Everyday Meals: Don’t reserve these for special occasions! They elevate a simple weeknight dinner of pan-seared pork chops, baked chicken breasts, or even hearty meatloaf into something truly special and comforting.
- Vegetarian Options: Pair them with roasted vegetables like asparagus or green beans, or serve alongside a robust mushroom Wellington for a satisfying vegetarian meal.
No matter the occasion, these creamy scalloped potatoes promise to be a beloved addition, bringing warmth and comfort to your table.
More Irresistible Potato Recipes to Try
If you’re a potato lover, you’re in for a treat! Potatoes are incredibly versatile, and there are countless ways to enjoy them. Once you’ve mastered these scalloped potatoes, explore some of our other favorite potato recipes:
- Funeral Potatoes – A cheesy, creamy casserole perfect for gatherings.
- Melting Potatoes – Crispy on the outside, meltingly tender on the inside.
- Smashed Potatoes – Perfectly crispy, seasoned little potato bites.
- Crispy Roast Potatoes – Golden and crunchy, a classic side dish.
- Bacon Three Cheese Potatoes – The ultimate indulgent potato casserole.
- Crockpot Scalloped Potatoes – An easy, hands-off version for your slow cooker.
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Scalloped Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 Russet potatoes
- 6 Tablespoons unsalted butter
- ½ cup chopped onion
- 1 Tablespoon minced garlic
- 1 Tablespoon vegetable base Better than Bouillon
- 2 ½ Tablespoons all purpose flour
- 2 cups milk
- black pepper to taste
- garlic salt to taste
Things You’ll Need
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Mandolin
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8×8 baking dish
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Large skillet
Before You Begin
- Other starchy potatoes such as Yukon gold can be substituted. The starch content plays an important role in scalloped potatoes as it helps thicken the cream sauce. The thinner your potatoes are sliced, the quicker they will cook so using a mandolin will help greatly here.
- To Make in Advance – You can slice the potatoes and store them in a bowl of water (submerged) kept in the refrigerator up to a day in advance to help slow the process of browning. They should be cooked within 24 hours. Otherwise, you can parbake or even fully bake this dish, allow it to cool, then transfer it to the refrigerator with an air-tight lid or tightly wrapped with plastic wrap. Remove from fridge when ready to serve and allow it to rest at room temp for around 30 minutes or until the chill is taken off. Continue baking, uncovered, until the potatoes are done (or just enough to reheat if you fully baked it).
- Store leftover scalloped potatoes with an air-tight lid or tightly wrapped with plastic wrap kept in the refrigerator for 4-5 days. Reheat in a 350F oven until warmed through.
Instructions
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Preheat oven to 350 F.
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Peel potatoes and cut into 1/4-inch slices, we like to use a mandolin to get nice even cuts.
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Melt butter in skillet over medium high heat.
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Add chopped onion, minced garlic, and vegetable base and stir to combine well, cooking for 3-4 minutes.
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Sprinkle in flour and stir to combine.
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Whisk in milk, cooking and whisking for about 8-10 minutes, until mixture is bubbly.
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Layer the bottom of an 8×8 casserole dish with one layer of potatoes. Season with pepper and a little garlic salt.
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Ladle on a layer of cream mixture over the potatoes.
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Add remaining potatoes to the baking dish and ladle on remaining cream sauce.
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Cover baking dish tightly with foil and bake for 45 minutes.
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Remove foil and bake an additional 35 minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.