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Scalloped Potatoes Recipe: Creamy Comfort from Scratch

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There are some side dishes that don’t need reinventing. Scalloped potatoes are one of them.

Thinly sliced potatoes. A little onion. Milk, butter, flour, salt and pepper. Layer everything together, put it in the oven and let those very simple ingredients turn into something ridiculously good.

And here’s the important part: you don’t need to make a separate cream sauce.  We build the sauce right in the baking dish. As the scalloped potatoes cook, the flour thickens the milk, the butter adds richness and the starch from the potatoes brings everything together.

It’s an old-school method, and there’s a reason we still use it.

What Are Scalloped Potatoes?

Traditional scalloped potatoes are thinly sliced potatoes baked in milk or cream until tender and creamy. And despite what you’ll find in plenty of recipes online, scalloped potatoes don’t need cheese. Once you start layering potatoes with cheese, you’re moving closer to potatoes au gratin. Delicious? Absolutely. But that’s a different potato dish.

Our scalloped potatoes keep things classic: potatoes, onion, milk, butter and just enough flour to bring everything together.

The Secret to Creamy Scalloped Potatoes

We build the sauce as we build the layers.

A layer of potatoes goes into the baking dish, followed by a little onion, flour, salt and pepper, milk and butter. Then we repeat.  In the oven, the flour and potato starch thicken the milk while the butter melts through the layers.

Fewer pots. Less work. Really good scalloped potatoes.

The Best Potatoes for Scalloped Potatoes

We like yellow-fleshed potatoes, such as Yukon Gold, for scalloped potatoes.

They have enough starch to help thicken the sauce while still holding their shape during the long baking time. They also have a naturally buttery texture that works beautifully here.

Whatever potato you choose, there’s one thing that’s even more important:

Slice them evenly.

Why We Use a Mandoline for Scalloped Potatoes

If some potato slices are thick and others are paper thin, they’re not going to finish cooking at the same time.  For the most even and quick slices, we use a Japanese Benriner mandoline, but any good mandoline that gives you thin, consistent slices will work.

You’re looking for slices roughly ⅛-inch thick.  And please use the guard. We like scalloped potatoes. We also like fingertips.

Ingredients

Units Scale
  • 4 lbs yellow-fleshed potatoes, peeled and thinly sliced
  • 1 small onion, very thinly sliced
  • 2 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 1/4 cup butter, plus more for greasing the baking dish
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Instructions

  1. Prepare the Potatoes and Onion: Peel the potatoes and slice them approximately ⅛-inch thick. Thinly slice the onion as well.  (Don’t rinse the potatoes after slicing them. That surface starch helps thicken the sauce as the scalloped potatoes bake.)
  2. Preheat the oven to 375°F (190°C).
  3. Butter a 9-inch oven-safe baking dish generously. Peel the potatoes and slice them approximately ⅛-inch thick. Thinly slice the onion as well. (Don’t rinse the potatoes after slicing them. That surface starch helps thicken the sauce as the scalloped potatoes bake.
  4. Build the First Layer: Arrange a thin, even layer of potatoes over the bottom of the baking dish.  Scatter over a small amount of sliced onion.
  5. Sprinkle with 1–2 teaspoons of flour, followed by a light seasoning of kosher salt and freshly ground pepper.
  6. Drizzle approximately ¼ cup of milk over the layer and dot with about 1 tablespoon of butter.
  7. Now press everything down gently with your hands (That little press matters. You want fairly compact layers without big pockets of air between the potatoes).
  8. Keep Layering: Repeat with another layer of potatoes, onion, flour, seasoning, milk and butter.
  9. Continue until you’ve used all the potatoes. You’ll generally end up with about 5–6 layers. Finish with the remaining butter and milk.
  10. Take a look at the side of your baking dish. You should be able to see a little milk coming up around the potatoes.
  11. If you can’t see any, add another small splash.
  12. Cover and Bake: Cover the baking dish tightly with foil and place it in the oven. Bake for approximately 60–80 minutes covered.
  13. Then remove the foil and continue baking for another 20–30 minutes, until the top is golden, the liquid has thickened and the potatoes are completely tender.
  14. The total cooking time will depend on the thickness of your potato slices, the depth of your baking dish and your oven.
  15. Our scalloped potatoes often need closer to 80 minutes covered, followed by another 30 minutes uncovered.
  16. Rest Before Serving: Once the potatoes are completely tender and the top is golden, remove the dish from the oven. Now leave it alone for 10–15 minutes. Resting gives the sauce a chance to settle and thicken slightly, making the scalloped potatoes creamier and much easier to serve.

Notes

Chef Tip: Season Every Layer.  This is a big one.

You cannot properly season scalloped potatoes at the end.

You’ve got four pounds of potatoes in that dish. If you only season the top, the potatoes underneath are going to taste like exactly what they are: unseasoned potatoes.

Add a small amount of kosher salt and pepper to every layer as you build the dish.

You don’t need a lot at once. You’re building the seasoning gradually from the bottom up.

Troubleshooting: Why Are My Scalloped Potatoes Still Hard?

This is probably the most common scalloped potato problem.

And the answer is usually simple:

They haven’t cooked long enough.

A deep dish packed with several pounds of potatoes takes time for the heat to reach the centre.

A few things can also slow you down:

  • Your potato slices are too thick.

  • Your baking dish is particularly deep.

  • The milk and ingredients started very cold.

  • Your oven runs a little cool.

  • The dish wasn’t tightly covered during the first part of baking.

Don’t uncover them simply because a recipe timer went off. Check the centre first.

Jody & Kirstie’s Chef Tips for the Best Scalloped Potatoes

Slice evenly. Consistent potato slices mean consistent cooking. This is the single biggest reason we recommend using a mandoline.

Don’t rinse your potatoes. We want that starch.

Season as you go. A little kosher salt in every layer is much better than trying to fix bland potatoes at the table.

Press down each layer. Compact layers cook more evenly and give you that beautiful scalloped potato texture when you cut into the finished dish.

Keep them covered until they’re tender. The foil traps steam, which helps cook the potatoes. Browning comes later.

Don’t rush them. If your knife doesn’t slide easily through the centre, keep cooking.

Scalloped Potatoes vs. Potatoes Au Gratin

They’re often treated as the same dish, but traditionally there’s a difference.

Scalloped potatoes are sliced potatoes baked in a creamy milk or cream-based sauce.

Potatoes au gratin typically include cheese and often have a browned breadcrumb or cheese topping.

There are plenty of modern recipes that blur those lines, but if you’re looking for an old-fashioned scalloped potato recipe, you don’t need cheese.

Butter, milk, potatoes and good seasoning will do just fine.

Substitutions

Can I Use Cream Instead of Milk?

Yes, but you don’t need to.

Milk, flour, potato starch and butter already create a rich, creamy sauce. Using heavy cream will make the finished dish considerably richer.

Can I Add Cheese?

Of course.

It starts moving you into au gratin territory, but we’re chefs, not the potato police.

Add grated Gruyère, cheddar or Parmesan between the layers if that’s the potato dish you’re craving.

Can I Leave Out the Onion?

Yes. The onion adds a little sweetness and savoury flavour, but the scalloped potatoes will still work without it.

Can You Make Scalloped Potatoes Ahead of Time?

Yes, which is one reason they’re such a good holiday side dish.

For the best result, bake the scalloped potatoes completely, cool them, cover and refrigerate.

Reheat them covered in a 350°F oven until hot throughout, then uncover toward the end if you’d like to freshen up the browned top.

We prefer this to assembling raw sliced potatoes a day ahead because cut potatoes can oxidize and discolour.

How to Store Leftover Scalloped Potatoes

Cool leftovers and refrigerate them in an airtight container for up to 3–4 days.

Reheat individual portions in the microwave, or cover a larger amount and warm it in a 350°F oven.

If the potatoes look a little dry before reheating, add a small splash of milk.

Scalloped Potatoes FAQ

Do You Have to Boil Potatoes Before Making Scalloped Potatoes?

No.

The thinly sliced raw potatoes cook directly in the milk as the dish bakes. Keeping the dish covered for the first part of cooking helps trap the steam needed to soften them.

How Thin Should Potatoes Be for Scalloped Potatoes?

Aim for approximately ⅛-inch thick.

More important than hitting an exact measurement is making sure the slices are consistent.

Why Did the Milk Curdle in My Scalloped Potatoes?

Very high heat can cause dairy to separate. Bake the potatoes at a moderate 375°F and avoid using milk that’s close to spoiling.

A little separation around the edges isn’t necessarily a problem. Once the potatoes rest and the starches settle, the sauce will thicken.

Why Are My Scalloped Potatoes Watery?

First, give them time to rest.

The sauce continues to thicken after the dish comes out of the oven.

If they’re still very watery after 10–15 minutes, the potatoes may have needed more baking time, there may have been too much milk added or the layers may not have contained enough flour.

Do Scalloped Potatoes Have Cheese?

Traditional scalloped potatoes don’t require cheese. The creamy sauce comes from the milk, butter, flour and starch released by the potatoes.

If you add cheese, you’re heading toward potatoes au gratin.

What Goes Well with Scalloped Potatoes?

Scalloped potatoes are particularly good alongside:

  • Glazed ham

  • Roast beef

  • Roast turkey

  • Pork loin

  • Roast chicken

  • Green beans

  • Brussels sprouts

  • A crisp green salad

They’re an especially good choice when you’re serving a holiday meal because you can make them ahead and reheat them before dinner.

Scalloped Potatoes and Ham: There’s a Reason They’re a Classic

Some pairings just work.

Salty, glazed ham next to creamy scalloped potatoes is one of them.

The potatoes are rich and mellow, which makes them the perfect side for the salty-sweet flavour of ham.

If that’s what’s on your menu, head over to our Ham Dinner Guide for our tips on choosing, cooking and glazing your ham.

About the Chefs

Jody O’Malley and Kirstie Herbstreit are Red Seal certified chefs and co-owners of The Culinary Studio in Waterloo, Ontario.

Jody graduated from Stratford Chefs School in 2002, and Kirstie graduated from SAIT’s Professional Cooking program in 2003. Together, they have more than 20 years of professional cooking experience and have spent the past 15 years teaching home cooks the techniques and science behind great food.

They teach live and on-demand cooking classes through The Culinary Studio and co-host the Chef Over Your Shoulder podcast with Amy Schlueter.

Find it online: https://blog.theculinarystudio.ca/recipes/scalloped-potatoes-recipe/