Scalloped Potatoes
Thinly sliced potatoes baked in a rich, creamy sauce until tender and golden brown on top. This classic American side dish is pure comfort food, with layers of potatoes that soak up all the creamy goodness while the edges get perfectly crispy.
For 6 servings
- prep
Preheat oven and prepare the baking dish.
1.Preheat oven to 350°F (175°C).2.Grease an 8x8-inch baking dish generously with butter.TIPAn 8x8 dish creates thicker layers for creamier results. A larger dish works too but may bake faster. - prep
Slice the potatoes and onion.
1.Peel potatoes and slice into even 1/8-inch rounds using a sharp knife or mandoline.2.Thinly slice the onion into rings.TIPUniform slices ensure even cooking. Don't soak the potatoes in water — their starch helps thicken the sauce. - saute · ~5 min
Start the cream sauce with a roux.
1.Melt 3 tablespoons butter in a medium saucepan over medium heat.2.Add sliced onion and minced garlic. Sauté until softened and fragrant, about 3 to 4 minutes.3.Sprinkle in the flour and whisk continuously for 1 minute to cook out the raw flour taste.TIPKeep whisking — letting the flour sit can make the sauce lumpy later. - simmer · ~4 min
Finish the cream sauce.
1.Gradually pour in the warm milk while whisking constantly to prevent lumps.2.Add salt, black pepper, and nutmeg.3.Bring to a gentle simmer and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.TIPWarming the milk before adding helps the sauce thicken faster and smoother. - assemble
Layer the potatoes in the baking dish.
1.Arrange half the potato slices in an overlapping layer in the greased baking dish.2.Pour half the cream sauce evenly over the potatoes, making sure it seeps between the layers.3.Layer the remaining potato slices on top and cover with the remaining sauce.TIPPress down gently on each potato layer with a spatula to remove air pockets and ensure the sauce coats every slice. - bake · ~55 min
Bake until tender and golden.
1.Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.2.Remove the foil and continue baking for another 20 to 25 minutes, until the top is golden brown and bubbling, and a knife slides easily through the potatoes.TIPIf the top isn't browning enough after removing foil, place the dish under the broiler for 1 to 2 minutes — watch it closely. - rest · ~10 min
Let the dish rest before serving.
Remove from oven and let the scalloped potatoes rest for 10 minutes. This allows the sauce to set slightly so the layers hold together when scooped.
TIPServing too soon will be soupy. The rest time is what gives scalloped potatoes their sliceable, creamy texture.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for perfectly uniform 1/8-inch potato slices — ensures even cooking in every layer.
- 2Warm the milk before adding it to the roux to prevent lumps and speed up thickening.
- 3Don't soak sliced potatoes in water; their natural starch helps thicken the cream sauce.
- 4Press down each potato layer with a spatula to remove air pockets and ensure sauce coats every slice.
- 5Test doneness by sliding a knife through the center — it should meet no resistance.
- 6Let the dish rest for 10 minutes after baking so the sauce sets and layers hold together when served.
- 7If the top isn't golden after removing foil, broil for 1-2 minutes — watch closely to avoid burning.
Adapt it for your goals.
Cheesy scalloped potatoes
Stir in 1 cup (120g) shredded sharp cheddar or Gruyère into the finished cream sauce before layering. Adds a rich, savory depth and a golden cheesy crust.
herb & garlicHerb & garlic
Add 1 tablespoon fresh thyme leaves and 1 teaspoon chopped rosemary to the onion-garlic sauté. Imparts a fragrant, earthy note that pairs beautifully with the creamy sauce.
low fatLow-fat
Replace whole milk with 2% milk and use 2 tablespoons butter instead of 3. The sauce will be slightly less rich but still creamy and satisfying.
veganVegan
Substitute butter with vegan butter or olive oil, use unsweetened oat or cashew milk, and replace the flour roux with a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water whisked in at the end).
Why this is on our healthy list.
Good Source of Potassium
Potatoes are naturally rich in potassium, an essential mineral that supports healthy blood pressure and muscle function.
Calcium from Milk
Whole milk in the creamy sauce provides calcium, which is important for strong bones and teeth.
Low in Added Sugars
This savory side dish contains no added sugars, making it a smart choice for those monitoring their sugar intake.
Frequently asked questions
Yes. Yukon Golds hold their shape and add buttery flavor; Russets break down more, resulting in softer, creamier layers. Avoid waxy red or new potatoes — they won't soften properly.
