Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.
In this side dish, thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly. Potato perfection!
Of all the potato side dishes from Oven Roasted Potatoes to Perfect Baked Potatoes, nothing says comfort food like creamy side of scalloped potatoes (except maybe creamy buttery mashed potatoes).
So exactly what are Scalloped Potatoes? Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked. The result is this savory scalloped potato recipe!
Making scalloped potatoes from scratch takes time but it is easy. While true scalloped potatoes do not have cheese, we sometimes add a little bit in!
IMPORTANT Cool 20 minutes before serving to allow the sauce to thicken.
Scalloped Potatoes Recipe
Scalloped Potatoes are the perfect potato casserole! Tender potatoes in a creamy onion sauce baked to golden perfection.
Prep: 25min
Total: 105min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 286 kcal, Carbohydrate 39 g, Protein 9 g, Fat 11 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 484 mg, Fiber 6 g, Sugar 5 g, servingSize 1 serving
Ingredients:
- ¼ cup butter
- 1 large onion (diced)
- 2 cloves garlic (minced)
- ¼ cup flour
- 2 cups milk
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds white potatoes (sliced about ⅛” thick)
- salt and pepper (to taste)
Instruction:
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Scalloped Potatoes
The perfect side dish to a main course or a welcome addition to any potluck supper, Scalloped Potatoes is one of those dishes that seems complicated but is deceptively simple. You’ll need to put in a bit of “peeler time” to get the spuds ready for the oven, but after that, it’s just a long bake and a short standing period to let the sauce thicken. Then, voilà! Your baked Scalloped Potatoes dish is ready to serve. Set it out for an elegant or celebratory dinner, or bring it along to a get-together, and you’ll be fielding requests for easy Scalloped Potatoes all year long.
Prep: 20min
Total: 2h5min
Yield: 6
Serving Size: 1 Serving
Nutrition Facts: calories 310 , Carbohydrate 46 g, Cholesterol 30 mg, Fat 2 , Fiber 4 g, Protein 8 g, Saturated Fat 6 g, servingSize 1 Serving, Sodium 520 mg, Sugar 8 g, Trans Fat 0 g
Ingredients:
- 4 tablespoons butter
- 1 small onion, finely chopped (1/3 cup)
- 3 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
Instruction:
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Au Gratin Potatoes – Easy Scalloped Potatoes
FAQ
How do you make Paula Deen’s scalloped potatoes?
What is the difference between old gratin and scalloped potatoes?
- Preheat oven to 375 degrees. …
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. …
- Spoon one-third of potato mixture into prepared dish. …
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes.
How do you make Martha Stewart scalloped potatoes?
Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.
