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Whether it’s for a holiday feast or a cozy family dinner, scalloped potatoes are a timeless classic that never fails to impress. As chefs, we know the importance of getting those layers just right—tender potatoes, rich cream, and a hint of onion for that extra flavour punch. This recipe is simple enough for any home cook, yet packed with techniques that give it that restaurant-quality finish. Pair this with your perfectly cooked ham, and you’ve got a meal that hits all the right notes!
Looking for the perfect ham to serve alongside these scalloped potatoes? Check out our full guide to the Ham Dinner 2024 for tips, tricks, and bonus recipes to make the most of your ham.
Ingredients
Here’s what you’ll need to make the perfect scalloped potatoes:
- 4lbs yellow-fleshed potatoes, peeled and thinly sliced (using a mandolin such as our favourite Japanese ‘Benriner’ Mandolin is the key to success!)
- 1 small onion, thinly sliced as well with a mandolin
- 2 1/2 cups milk
- 1/4 cup flour
- 1/4 cup butter
- salt & pepper, as needed
Instructions
1. Prepare the Potatoes
Preheat your oven to 375°F (190°C). Start by peeling and thinly slicing your potatoes. Thinly slice the onions as well. As chefs, for best results we recommend using a mandoline for perfectly even slices, which ensures uniform cooking.
2. Layer the Potatoes
Butter a 9″ oven-safe baking dish generously. Start with a thin layer of sliced potatoes on the bottom of the dish, followed by a few scattered thinly sliced onions. Sprinkle on some flour (1-2 teaspoons per layer) and season with a little salt and pepper. Drizzle over about 1/4 cup of the milk. Dot with about 1 tbsp. of butter. PRESS DOWN gently with your hands over each layer as you work.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Continue this layering until all of the potatoes are used up, generally for a total of 5-6 layers. Finish by dotting with remaining butter and use up any milk left. You should just see a little milk coming up the sides of your baking dish. You can drizzle a little more milk on top if this is not the case.
3. Bake
Cover the dish with foil and bake for 60 minutes. After 60 minutes, remove the foil and bake for an additional 20-30 minutes until the top is golden and bubbly. The potatoes should be fork-tender, and the sauce thick and creamy. As every oven varies and the thickness of every dish, this timing is approximate. The timing for our potatoes erred on the side of 80 minutes, covered, then a further 30 minutes uncovered.
4. Rest & Serve
Let the dish rest for 10-15 minutes before serving. This allows the milk to set and makes it easier to cut into neat squares. Garnish with fresh thyme for a pop of color and added flavor if desired.
Chef’s Tips for Perfect Scalloped Potatoes
- Use a high-starch potato like Yukon Gold (yellow-fleshed) or Russet for the creamiest results.
- Season lightly with Kosher salt (we like Diamond Crystal Brand) with every layer–this is key to flavour. You cannot just season at the end.
- Use a mandolin such as this one for perfectly sliced potatoes that cook evenly
Pair with the Perfect Ham
You can’t have scalloped potatoes without a great ham. Check out our Ham Dinner 2024 post for everything you need to know about selecting, cooking, and glazing your ham for the ultimate dinner spread!
