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A thickened sauce melts into the layers of the potatoes, creating a creamy, savory, potato scallop with crisp browned edges and amazing flavor. There’s no need to pre-cook the potatoes for this recipe, just make sure to slice them thinly, and they’ll cook to tender perfection. This is a comforting potato dish that is sure to please everyone!
The thickened milk mixture ensures a smooth and creamy sauce that doesn’t separate into lumpy curds. If you end up with a sauce that seems too thick, add more milk or some cream to it.
What You’ll Like About This Dish
Creamy and comforting. The thickened milk sauce creates a velvety texture without breaking or curdling.
No pre-cooking required. Just slice the potatoes, layer, and bake—no boiling needed.
Great for holidays or any day. A versatile, crowd-pleasing side that fits any table.
Ingredient Notes
- Butter: Used to sauté onions and create a flavorful roux for the sauce.
- Onion (optional): Adds depth and a slight sweetness—feel free to leave it out for a more classic flavor.
- Flour: Thickens the milk sauce so it clings to the potatoes.
- Whole milk: Creates a rich, creamy base for the scalloped layers.
- Salt and pepper: Essential seasoning—adjust to taste.
- Nutmeg (optional): Just a dash adds a subtle warmth and depth.
- Potatoes: Use russet or Yukon Gold potatoes, peeled and sliced 1/8 to 1/4-inch thick for even cooking.
- Chives (optional): Sprinkle over the top for fresh flavor and a pop of color.
Steps to Make Classic Scalloped Potatoes
- Preheat the oven to 350°F and generously butter a 1½ to 2-quart baking dish.
- Melt 5 tablespoons of butter in a saucepan over medium heat.
- Sauté chopped onions (if using) until softened.
- Stir in the flour and cook briefly to form a roux.
- Gradually add milk, stirring until the sauce thickens.
- Stir in salt, pepper, and nutmeg, and adjust seasonings to taste.
- Layer half of the sliced potatoes in the prepared dish.
- Spoon half of the sauce over the potatoes.
- Add remaining potatoes and top with the rest of the sauce.
- Dot with the remaining tablespoon of butter.
- Cover with foil and bake for 1 hour.
- Uncover and bake for 20 minutes more, until tender and lightly browned on top.
Tips for Creamy Scalloped Potatoes
- Use a mandoline for evenly sliced potatoes that cook uniformly.
- Let the sauce simmer until nicely thickened before layering—it should coat a spoon.
- If the sauce seems too thick, add a splash of milk or cream to thin it.
- Cover tightly with foil to steam the potatoes during the first part of baking.
- For extra browning, broil the top briefly after baking uncovered.
Recipe Variations
- Cheesy scalloped potatoes. Stir in shredded cheddar, Gruyère, or Parmesan to the sauce or sprinkle between layers.
- Garlic variation. Sauté a clove or two of minced garlic with the onions.
- Bacon scalloped potatoes. Add chopped cooked bacon to the layers for smoky flavor.
- Cream upgrade. Use part cream or half-and-half in place of some of the milk for extra richness.
- Herb version. Add a pinch of thyme or rosemary to the sauce for an aromatic twist.
Serving Suggestions
- Serve with baked ham, roast beef, or pork chops.
- Pair with a fresh green salad or sautéed greens.
- Add to a holiday spread alongside stuffing and cranberry sauce.
- Include with vegetarian mains like lentil loaf or mushroom Wellington.
- Offer warm bread or rolls to round out the meal.
How to Store and Reheat
Refrigerate: Cover leftovers and refrigerate for up to 4 days. Let cool completely before storing.
Freeze: Not recommended—potatoes can become grainy or watery after freezing.
Reheat: Warm in a 350°F oven, covered with foil, until heated through. Add a splash of milk or cream if the potatoes seem dry.
Classic Scalloped Potatoes
Ingredients
- Butter for greasing the baking dish
- 6 tbsp butter, divided
- 1 cup coarsely chopped onion (optional)
- 4 tbsp all-purpose flour
- 2 ½ cups whole milk
- 1 tsp fine salt
- ¼ tsp freshly ground black pepper
- Dash ground nutmeg (optional)
- 2 pounds peeled, thinly sliced russet or Yukon Gold potatoes (about 1/8-inch thick)
- 1 to 2 tbsp chopped chives (optional)
Recommended Equipment
- 2-quart baking dish
- Mandoline Slicer For uniform, very thin slices
Instructions
- Preheat the oven to 350°F.
- Generously butter a 2-quart baking dish.Butter for greasing the baking dish
- In a medium saucepan over medium heat, melt 5 tablespoons of butter. Sauté the onion, if using, until softened. Stir in the flour and cook until well incorporated and bubbly, about 2 minutes. Gradually stir in the milk. Cook, stirring, until the sauce is thickened. Stir in the salt, pepper, and nutmeg, if using. Taste and adjust the seasonings.5 tbsp butter | 1 cup coarsely chopped onion (optional) | 4 tbsp all-purpose flour | 2 1/2 cups whole milk | 1 tsp fine salt | 1/4 tsp freshly ground black pepper | Dash ground nutmeg (optional)
- Layer half of the potato slices in the prepared baking dish. Spoon half of the sauce mixture over the potatoes, then top with the remaining potatoes. Spoon the remaining sauce over all.2 pounds peeled, thinly sliced russet or Yukon Gold potatoes (about 1/8-inch thick)
- Dot with the remaining 1 tablespoon of butter.1 tbsp butter
- Cover with foil and bake for 1 hour.
- Remove the foil and bake for 20 minutes longer, or until the potatoes are tender when pierced with a knife and the top is lightly browned.
- Sprinkle with chives before serving, if desired.1 to 2 tbsp chopped chives (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
