This scalloped potatoes recipe is one that is not only easy, but it is a staple holiday side dish recipe that has been in my family for years.
It is sure to be found on our table on Easter, Thanksgiving and Christmas. And you can bet that it will be brought to a family reunion or picnic as well.
That is because it is not only delicious, but it is also easy to make. Even the kids can help make this dish.
However, before I get into the details of the recipe, I need to explain the difference between this recipe and Au Gratin potatoes.
Scalloped Potatoes vs. Au Gratin Potatoes
In very simple terms the difference between these two casseroles is one simple ingredient, cheese.
Scalloped potatoes are sliced potatoes and onions that are cooked in a cream sauce made with milk and/or heavy cream. The cream is often flavored with garlic and other herbs.
On the other hand Au Gratin Potatoes consist of even thinner sliced potatoes with a significant amount of grated cheese sprinkled between the layers and on top.
In addition, breadcrumbs are often sprinkled on top of the Au Gratin potato casserole resulting in a decadent cheesy potato casserole.
How To Make Easy Scalloped Potatoes
- Yukon Gold potatoes
- All-purpose flour
- Salt and pepper
- Parmesan cheese
- Garlic powder
- Parsley (optional)
I prefer to use Yukon Gold potatoes for this Easy Scalloped Potato recipe. The potatoes cook up perfectly when baked and have a buttery flavor that naturally complements the cream sauce.
Start by washing the potatoes. Then you must decide if you want to peel the potatoes are not. I prefer to peel them, but if you are using Yukon Gold potatoes, the choice is up to you because the skins are very thin.
However, if you are using Russet potatoes, I definitely recommend peeling them because the skins are thicker and adds an odd texture to the casserole.
Once the potatoes are washed and peeled, it is time to slice them into 1/4 inch thickness using a mandolin or sharp knife.
If you use a mandolin, be sure to use the v-shaped blade. You want the potatoes slightly thicker than if you were making Au Gratin potatoes.
Then slice the onions into thin strips or dice them into small pieces and set aside.
Using a little butter or non-stick spray grease a 9 x 13 baking dish, and preheat the oven to 375°F. Separate both the potatoes and onions into three even piles.
Layer The Casserole
Now it is time to assemble the Scalloped Potatoes by first layering 1/3 of potatoes in the baking dish. Then on top of the potatoes layer with 1/3 onions, salt and pepper, butter, flour, and a little Parmesan cheese.
Yes, I know that cheese is usually reserved for Au Gratin potatoes. However, the tiny bit of Parmesan cheese added to this recipe provides just enough tang to make the potatoes have that extra depth of flavor when baked.
Once the first layer is complete, repeat the layers two more times. Now set the casserole aside and heat the sauce.
Pour the milk in a small sauce pan and heat it over medium heat until it’s hot, but not boiling. Stir in the garlic powder and then pour the milk over the top of the dish until it reaches the top layer of potatoes.
Cover and bake until the potatoes are fork tender, approximately 60 minutes. Then remove the lid and continue to bake until the top layer begins to turn light golden brown in color.
Remove from the oven, and let it stand while the sauce thickens.
Possible Recipe Variations
- Make it Gluten Free by using a gluten free flour in place of the all-purpose flour
- Add in a some diced bacon or ham for a complete meal.
- Use heavy cream in place of the milk to make a thicker (but more caloric) sauce.
- Make it a vegan scalloped potato recipe by using plant-based butter and milk and skip the Parmesan cheese and add in Nutritional yeast.
- Make this recipe up to 3 days ahead of time by cooking as instructed. Then after the casserole has cooled, refrigerate. Reheat the room temperature casserole at 350°F, foil covered for approximately 30 minutes or until the potatoes are warmed through.
Other Potato Side Dish Recipes
- Sweet Potato Casserole
- Crock Pot Cheesy Au Gratin Potatoes
- Slow Cooker Mashed Potatoes
- Instant Pot 5 lbs. Mashed Potatoes
- Twice Baked Potato Casserole
Mary and Jim
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- 2.5 lbs. Yukon Gold potatoes
- 1 medium onion
- 4.5 Tbs all-purpose flour
- Salt and pepper, to taste
- 6 Tbs butter
- 3 Tbs. Parmesan cheese
- 3 cups milk
- 1.5 teaspoons garlic powder
- parsley for garnish, optional
- Wash and peel the potatoes, then slice them into 1/4 inch thickness using a mandolin or sharp knife.
- Slice the onions into thin strips or dice.
- Grease a 9 x 13 baking dish, and preheat the oven to 375°F.
- Layer 1/3 of potatoes in the baking dish. Then layer with 1/3 onions, salt and pepper, 2 tablespoons butter, cut in small chunks, 1 1/2 Tbs flour, and 1 Tbs. Parmesan cheese.
- Repeat the layers two more times.
- Heat the milk until it's hot, but not boiling. Stir in the garlic powder and then pour the milk over the top of the dish until it reaches the top layer of potatoes.
- Cover and bake until the potatoes are fork tender, approximately 60 minutes. Remove the lid and bake for an additional 15-20 minutes to lightly brown the top layer.
- Remove from the oven, and let it stand while the sauce thickens.
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g