Deliciously creamy and tender Scalloped Potatoes are the perfect side dish for all your family’s favorite meals and holiday dinners!
Easy to make Scalloped Potatoes take a little time to prepare, but each bite of thinly sliced potato covered in a flavorful cream sauce will have everyone thanking you! Serve this comforting potato dish with your holiday ham or roast and make it a spectacular meal to remember.
Creamy Comfort
Potatoes are so incredibly versatile and always make the best side dishes. Regarding special occasions, nothing quite fits the side dish bill as well as mouth-watering Scalloped Potatoes. This dish is a small labor of love because although it’s not difficult to make, it takes some time. That time is well worth it, though, when everyone starts to rave about each delicious bite of tender potato and creamy sauce! Leftovers are just as amazing and so perfect for busy weeknight meals!
French Onion Scalloped Potatoes are another must-try dish, along with Cheesy Potato Casserole, to take your favorite meals in different flavor directions!
Other Recipes to Serve with Scalloped Potatoes
- Round out a terrific holiday meal with a simple yet deliciously flavorful veggie dish of Green Beans with Bacon.
- Give the family something to really “ooo” and “ahh” about when you bring out Baked Ham with Brown Sugar Glaze!
Ingredients
Potatoes: For the star of this dish, you will need 7 cups of peeled, thinly sliced (about 1/4 inch thick) Russet potatoes. Because potatoes come in all sizes, it’s difficult to say how many potatoes will take, so to be safe, purchase a bag of potatoes.
Produce: Pick up a large onion and garlic to make these scalloped potatoes.
Pantry Items: This dish will need all-purpose flour and chicken stock. Vegetable stock can be substituted to make this dish vegetarian-friendly.
Refrigerated Items: You will also need unsalted butter and heavy cream to make these potatoes.
Seasoning: Bring out the flavors in this dish with salt and pepper.
How to Make Scalloped Potatoes
STEP ONE: Preheat the oven to 350 degrees F and spray a 9×13 baking dish with non-stick spray. In a medium saucepan, melt the butter over medium heat. Add the onions and garlic and saute until soft.
STEP TWO: Sprinkle 1/4 cup of flour in and stir, cooking for two minutes.
STEP THREE: Pour 1/3 of the chicken stock and 1/3 of the heavy cream into the pan and stir. Add more of each as the mixture bubbles, stirring until the sauce thickens.
STEP FOUR: Place 1/3 of the sliced potatoes into the prepared baking dish and cover them with 1 cup of sauce. Add another layer of 1/3 of the potatoes and a cup of sauce, followed by the remainder of the potatoes and the last of the sauce.
STEP FIVE: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake the potatoes for 20-25 minutes or until fork tender. If you like, you can broil the potatoes for 2-3 minutes. Serve the scalloped potatoes warm.
Tips for Success
- The potatoes should be cut to about the same thickness to ensure they cook evenly, but they do not need to be sliced paper thin. Cutting them thinly by hand is great or you can use a mandoline to make the process even faster.
- Substitute vegetable stock for chicken stock to make the dish vegetarian.
- Switch up the all-purpose flour for a gluten-free substitute to make the dish gluten-free.
What’s the difference between scalloped and Au Gratin potatoes?
Most people believe that scallop potatoes get their name from the old English word “collop”, which means “thin sliced”. Scallop potatoes are typically made with a cream sauce and stock, whereas Au Gratin potatoes are made using thinly sliced potatoes, roux, and cheese. So, the only noticeable difference between the two is the addition of cheese in an Au Gratin.
Can I make these ahead of time?
Scallop potatoes make excellent leftovers or can be baked ahead of time and stored covered in the fridge until you are ready to reheat them and serve. Follow the recipe as written and allow the scallop potatoes to cool on the counter. Once the dish has cooled to almost room temperature, cover the dish and refrigerate for up to four days. When you’re ready to serve them, set them on the counter to warm up for about 30 minutes and then reheat the potatoes at 350 degrees F for 30 minutes or until warmed through.
More Perfect Side Dishes for Every Special Occasion
- Liz’s Candied Carrots
- Parmesan Roasted Broccoli
- Yellow Squash Casserole
- Blue Cheese Corn Salad
- Prosciutto Wrapped Asparagus
*This post was originally posted on 10/29/2020.
Ingredients
- ½ cup unsalted butter
- 1 large yellow onion peeled and diced (about 1 1/2 cups)
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 1 cup low-sodium chicken stock
- 7 cups Russet potatoes peeled and thin sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan over medium heat. Add in onions and garlic and cook until soft, about 5 minutes.
- Add in the all-purpose flour to make a roux and cook for 2 minutes. Turn the heat down to medium-low
- Pour 2/3 cup of heavy cream and 1/3 cup of chicken stock into the the roux while whisking. Add more of each liquid once the previous addition has been incorporated. The sauce will start to bubble, whisking often until the sauce thickens.
- Spray a 9-inch x 13-inch baking dish with non-stick cookign spray. Place 1/3 of the sliced potatoes in an even layer in the bottom of the baking dish. Top with 1 cup of the sauce. Repeat with another 1/3 of the potatoes and 1 cup of sauce two more times.
- Cover the baking dish with foil and bake for 45 minutes.
- Then carefully remove the foil and bake until the potatoes are fork soft, about another 20-25 minutes longer. If desired, you can broil the potatoes for 2-3 minutes to get those golden brown bubbles on top.
- Remove from the oven and let rest for 5-10 minutes before serving warm. (Letting the potatoes rest will help the sauce thicken back up a bit and not be so runny.) Sprinkle with a little chopped parsley if desired.
Sharon Spears-Albright says
Looking for chicken I’m crock pot/w green, rrf, yellow peppers & onions on bottom then chicken along w/taco mix on top. Cook ?? hourd, shred – serve on tortilla shells…do you have that recipe?
Val in MN says
Love the remark “or just well scrubbed” We hate to waste the healthy peels and always leave them on. I’ll be trying this version very soon.
Shinee D says
Yeah, I hear you! We always used to peel the potatoes growing up in Mongolia. Some habits are just hard to get rid of! But I’m slowly getting used to the idea to cook the potatoes with their skin. Still working on it…
Joyce says
Scalloped potatoes.
Shinee D says
Awesome, love them too!
Elaine Keding says
I would like a good scalloped potato recipe that doesn’t have cheese . Any suggestions?
tonya says
this is the recipe I have used…
http://allrecipes.com/recipe/scalloped-potatoes-ii/
Shinee D says
I think you can simply omit the cheese in this recipe. The scalloped potatoes will still be creamy and delicious, just not cheesy. 🙂
Terry Dowd says
I thought scalloped potatoes were creamy milk based, and if they had cheese added they were au gratin potatoes.