Scalloped potatoes are the ultimate comfort food that transforms humble spuds into a creamy, layered masterpiece. This classic side dish combines thinly sliced potatoes with a rich, velvety sauce that bubbles to golden perfection in the oven.
While many confuse scalloped potatoes with au gratin, this version stays true to tradition – no cheese needed! The natural starch from the potatoes creates an incredibly smooth sauce that will have everyone asking for seconds.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Makes an impressive presentation with minimal effort
- Can be prepared ahead and baked just before serving
- Perfect for both weeknight dinners and special occasions
- Leftovers reheat beautifully for next-day enjoyment
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 medium onion, thinly sliced
- 3 cups whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cloves garlic, minced
Instructions
- Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
- Peel potatoes and slice them 1/8 inch thick using a mandoline or sharp knife.
- Make the sauce: Melt butter, add flour, and cook for 1 minute. Gradually whisk in milk.
- Add garlic, salt, pepper, and nutmeg to the sauce. Simmer until thickened.
- Layer half the potatoes and onions in the dish, pour half the sauce over.
- Repeat layers with remaining potatoes, onions, and sauce.
- Cover with foil and bake for 30 minutes.
- Uncover and bake 15-20 minutes more until golden and bubbly.
Tips & Variations
- Use a mandoline for consistently thin potato slices
- Warm the milk before adding it to the roux for smoother sauce
- Substitute half-and-half for milk for extra richness
- Add fresh herbs like thyme or rosemary for additional flavor
- Test potato doneness with a knife – it should slide through easily
Serving Suggestions
These creamy scalloped potatoes pair perfectly with roasted meats, especially ham or beef tenderloin. For a complete meal, serve alongside steamed green vegetables like broccoli or asparagus to balance the richness.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- Let rest 10-15 minutes before serving to set the sauce
- For best results, don’t substitute low-fat milk
FAQs
- Can I make this ahead? Yes, assemble up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time.
- Why are my potatoes still firm? Slices may be too thick or need more cooking time. Cover with foil if browning too quickly.
- Can I freeze this dish? Not recommended – the sauce can separate and potatoes may become watery when thawed.
- What’s the difference between scalloped and au gratin? Traditional scalloped potatoes don’t include cheese, while au gratin does.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 medium onion, thinly sliced
- 3 cups whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cloves garlic, minced
Steps
- Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish.
- Peel potatoes and slice them 1/8 inch thick using a mandoline or sharp knife.
- Make the sauce: Melt butter, add flour, and cook for 1 minute. Gradually whisk in milk.
- Add garlic, salt, pepper, and nutmeg to the sauce. Simmer until thickened.
- Layer half the potatoes and onions in the dish, pour half the sauce over.
- Repeat layers with remaining potatoes, onions, and sauce.
- Cover with foil and bake for 30 minutes.
- Uncover and bake 15-20 minutes more until golden and bubbly.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- Let rest 10-15 minutes before serving to set the sauce
- For best results, don't substitute low-fat milk
