Go Back
A close-up shot showcases creamy, golden-brown Scalloped Potatoes, perfectly baked in a casserole dish.

Best Scalloped Potatoes Recipe

This scalloped potatoes recipe honors a classic family tradition with a creamy, flavorful homemade sauce. Using Russet or Yukon Gold potatoes, this dish is layered with sautéed onions, garlic, and cheese, creating a comforting and satisfying side dish that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pounds potatoes, peeled Russet or Yukon Gold
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream optional
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/4 teaspoon nutmeg optional
  • 1 cup shredded cheese cheddar, Gruyere, or a blend
  • 2 tablespoons fresh parsley, chopped for garnish

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Skillet
  • Whisk
  • Measuring cups and spoons
  • Peeler
  • Sharp knife or mandoline slicer
  • Cutting board
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick).
  3. In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Grease a 9x13 inch baking dish.
  5. Arrange a layer of potato slices on the bottom of the dish, overlapping them slightly. Sprinkle with some of the sautéed onions and garlic, salt, and pepper.
  6. Repeat the layers of potatoes, onions, garlic, salt, and pepper until all the potatoes are used.
  7. To make the sauce, melt the remaining 4 tablespoons butter in a saucepan over medium heat.
  8. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  9. Gradually whisk in the milk and heavy cream, making sure to break up any lumps.
  10. Stir in the salt, pepper, and nutmeg.
  11. Bring the sauce to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
  12. Remove from heat and stir in half of the cheese until melted.
  13. Pour the homemade sauce evenly over the potatoes, making sure to coat all the layers.
  14. Sprinkle the remaining cheese over the top of the potatoes.
  15. Cover the baking dish with aluminum foil and bake for 45 minutes.
  16. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
  17. Let the Scalloped Potatoes rest for 10-15 minutes before serving.
  18. Garnish with fresh parsley and serve warm.

Notes

For richer flavor, use Gruyere, Swiss, or Monterey Jack cheese. Add diced ham or cooked bacon for a heartier dish. To prevent potatoes from browning, submerge sliced potatoes in cold water until ready to use. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or oven.