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Scalloped Potatoes: the creamy, buttery, tender potato side dish no one can resist

Total time: 105 Min
Difficulty: Low
Serves: 8 people
By Cookist

Scalloped potatoes are always a welcome addition to any dinner table. They're creamy, buttery, and cooked to golden brown perfection. Scalloped potatoes are a delicious, rich side dish that's always popular with guests. Made with layers of thinly sliced potato covered in a creamy sauce of chicken broth, milk, onions, garlic, and flour, scalloped potatoes are fancy enough to whip up over holidays like Thanksgiving and Christmas, but simple and versatile enough to go with all sorts of main meals.

Serve them with roast chicken, steak, sauteed fish, lobster, or baked ham – scalloped potatoes go with them all! You can even make scalloped potatoes a few days in advance to take some of the hassle out of cooking when you have a big crowd to feed.


Scalloped Potatoes vs. Potatoes au Gratin

While there are similarities between scalloped potatoes and potatoes au gratin, they have their differences. Potato au gratin is made with a lot more cheese (spread in between each layer), and is often topped with breadcrumbs before being baked.

What Are The Best Potatoes For Scalloped Potatoes? 

The best potatoes for making scalloped potatoes are waxy varieties like red potatoes and Yukon gold, although plenty of folks use Russets, Maris Pipers, or King Edwards for delicious success. They may not hold their shape quite as well, but they taste great in the dish.


Top Tips for Making Perfect Scalloped Potatoes

Using a mandoline is the easiest way to get even potato slices, but you can use a sharp knife if you don't have a mandoline.

For a richer golden brown color, broil your scalloped potatoes for a few minutes at the end.

Use cornstarch instead of flour for gluten-free scalloped potatoes.

Add cheese to your scalloped potatoes to make a gratin. Any cheese works, but cheddar, gouda, and gruyere are especially tasty.

To make vegetarian scalloped potatoes, swap out the chicken broth for vegetable broth.

Scalloped potatoes are a great make-ahead recipe (which is one reason why we love them for the holidays). Once baked, let the potatoes cool, then cover and place them in the fridge. To reheat, leave the scalloped potatoes out for 30 minutes, then bake them at 350F for half an hour or until warmed through.

How to Store Scalloped Potatoes

Cover the scalloped potatoes and store them in the fridge for up to 4 days.

1/4 cup
large onion, diced
Garlic, minced
2 to 3 cloves
1/4 cup
Whole Milk
2 cups
Chicken broth
1 cup
kosher salt and freshly ground black pepper
potatoes, sliced to 1/8-inch thickness
3 pounds

How to Make Scalloped Potatoes

Preheat your oven to 350F. Spray a casserole dish with cooking spray or grease with butter.

Melt the butter in a skillet over medium heat. Stir the onion and garlic in and cook for 3 to 5 minutes until the onions become soft.

Whisk in the flour and sauté for a minute or two more until the raw flour smell cooks away.

Lower the heat. In a measuring jug, whisk the milk and chicken broth to combine. Whisk a little of the broth mixture into the onions.

Continue to slowly add the broth mixture, whisking until smooth. Once completely added, bring the sauce to a boil, season with salt and pepper, and stir occasionally.

Meanwhile, using 1/3 of the potatoes, layer the slices in the baking dish.

Pour 1/3 of the sauce over the potatoes.

Repeat by adding another layer of potatoes.

Coat with more sauce.

Add another potato layer.

Wrap the casserole dish in foil and bake for 45 minutes. Remove the foil, then bake for another 35 to 45 minutes or until the scalloped potatoes are golden brown and fork-tender.

Remove the scalloped potatoes from the oven and allow them to rest for 15 minutes.

Serve and enjoy!


Use a 9×13-inch casserole dish to make your scalloped potatoes.

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