Scalloped Potatoes Recipe - Lauren's Latest (2024)

This post may contain affiliate sales links. Please read my disclosure policy.

This easy recipe for Scalloped Potatoes is one you will make again and again. Extremely creamy and cheesy potato perfection! I adore this recipe because it’s the epitome of potato perfection. Typically served with baked ham at Easter, these scalloped potatoes are made with really simple ingredients.

A Simple Potato Dish for Special Occasions

When I think of Scalloped Potatoes, I think of family get-togethers, holidays, and an unforgettable super creamy cheesy potatoes. Scalloped Potatoes are usually reserved for those special occasions because they are a little more time consuming than say, mashed potatoes or a potato casserole but are probably more delicious than them both because they are laced with a homemade, buttery cream sauce, browned onions and topped with cheddar cheese.

Do I have to use Idaho Potatoes?

No not at all! I use Idaho Potatoes because I like them best in this recipe but if you have Yukon Gold or Red potatoes, feel free to use those. If you really want to experiment and have some fun, you can try to find and use Blue Potatoes. These have a rich and nutty flavor to them.

How to Make Scalloped Potatoes

The hardest part about this recipe is waiting the hour for it to bake. When the potatoes are very tender and the top and edges are brown and slightly crispy, its done! For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here is step by step what you can expect when making these Scalloped Potatoes:

Preheat Oven + Prep Casserole Dish

Preheat Oven. Spray a casserole dish or 9×13 pan with nonstick cooking spray and set aside.

Peel + Slice Potatoes

Peel potatoes and rinse. Slice into 1/4-inch pieces and set aside.

Make the Sauce

Fry the Onions in Butter

In a deep skillet, melt butter over medium heat. Fry onions until lightly browned and fragrant, about 5 minutes.

Add Flour, then Milk, and Seasonings

Sprinkle in flour and whisk until a smooth paste is created. Slowly whisk in milk and bring to simmer. Add in salt, pepper, and nutmeg while waiting for the sauce to bubble. The sauce should thicken once it starts bubbling.

Stir in Heavy Cream

Remove from heat and stir in heavy cream.Taste andadjust seasonings.Once you get the sauce to taste how you like,add in a little extra salt.

Assemble in Casserole Dish

Spread about1/3 cup cream sauceinto the casserole dish. Add abouthalf the potatoes,being sure to separate from each other as best as possible. Season potatoes with salt and pepper.Top with half the remaining cream sauceandhalf the cheddar cheese.Finish withremaining potatoes, sauce and cheese.

Do I have to add Cheese?

No, not at all!Technically, Scalloped Potatoes with cheese in between all the layers are called Potatoes ‘Au Gratin’. Potatoes without cheese are called Scalloped Potatoes. But cheese is the only difference and since I only added a little on the top, I called these scalloped potatoes (obviously).

Bake + Cool

Bake for1 hour uncovered.Check after 30-40 minutes to ensure the top isn’t getting too brown. If it is, cover with foil for remaining baking time.Cool scalloped potatoes 10-15 minutesbefore serving.

One Big Tip for the Best Scalloped Potatoes

After making this scalloped potatoes recipe consistently for about three months, trying to get it just right, I realized that the only trick into getting amazing potatoes is thesalt.

After you make the cream sauce and taste, you’ll want to add enough salt until it’s perfect for your liking. And then here’s the kicker:add a little extra. You’ll also want to season the potatoes with salt and pepper.Potatoes need a lot of seasoning, so a little extra salt will make all the difference in this recipe. Don’t forget it!

Make-Ahead + Storing Leftovers

Luckilyyou can make scalloped potatoes in advance!This is great if you are making this dish for Easter, Thanksgiving or Christmas dinner. Holiday meal prep allows you more time to spend with your family instead of slaving away in the kitchen. I would recommend making these AND baking these ahead of time.

Refrigeratethe covered pan of baked scalloped potatoes for up to 3 days in the fridge. To reheat, cover with foil and bake at 350° for 30 minutes,or until warmed all the way through. (The microwave also works great!)

Freezethe covered pan of baked scalloped potatoes for up to 3 months in the freezer. To reheat, cover with foil and bake at 350 for 60 minutes or until warmed all the way through. (The microwave also works great!)

Warning:if the potatoes aren’t baked and you’re storing this in the fridge, the salt in the dish will pull out the extra liquid in the potatoes and they will turn brown. NO THANKS. So, the best option is to bake them immediately and serve or store for later.

Variations- Add More Seasonings

The beauty of scalloped potatoes is that this is a basic recipe! Meaning you can add seasonings that you love to this dish and customize it to your liking.

Try adding some minced garlic to the fried onions. Or add some color and flavor with thyme. Maybe you even want to make a baked potato experience by adding fresh chives and bacon bits! Experiment and see what you like.

More Holiday Dishes to Try!

Whether you are making Scalloped Potatoes for Easter, Thanksgiving or even Christmas, you should give these other dishes a look to build up your holiday dinner table.

• Amazing Baked Ham with Brown Sugar Ham Glaze
• Oven Roasted Asparagus
• Classic Deviled Eggs
• Sweet Potato Rolls

More Potato Recipes to Try!

• Twice Baked Potatoes
• Slow Cooker Mashed Potatoes
• Best Pan Fried Potatoes
• Delicious Potatoes Au Gratin
• Loaded Smashed Potatoes
• Crispy Mashed Potato Rosettes

The scalloped potato recipe card is below! Make sure to print, save, bookmark and pin this recipe because, between you and me, you’re not going to want to use any other recipe after this one.

Have a great day, friends! 🙂