Easy Scalloped Potatoes Recipe – The Perfect Holiday Side Dish Recipe

When it comes to making holiday side dishes to share with family and friends, it doesn’t get much better than this easy Scalloped Potatoes recipe. Thin slices of potatoes nestled in a cream sauce and cooked until nice and tender.

It is one dish that is sure to be found on our dining room table on Easter, Thanksgiving and Christmas. And you can bet that it will be brought to every family reunion and potluck as well.

That is because it is not only delicious, but it is also surprisingly easy to make. With just a few basic steps this elegant looking side dish is prepared and ready for the oven.

Then within an hour the potatoes become tender and they absorb the flavor of the thick, creamy sauce. It is the perfect dish to serve with ham, turkey, chicken and fish.

However, before I get into the details of how to make this recipe, I first need to explain how it differs from another popular potato side dish recipe that is also commonly made for holiday dinners.

Scalloped Potatoes vs. Au Gratin Potatoes

Although they may look similar in appearance and contain some of the same ingredients, there are some distinct differences between scalloped and Au Gratin potatoes. In very simple terms the difference between these two casseroles is one simple ingredient, cheese.

Scalloped potatoes consist of 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 fresh or dry herbs.

Once put in the oven the potatoes become fork tender. The sauce then thickens and coats every slice of potato so that each bite is full of delicious flavor.

On the other hand Au Gratin Potatoes consists of even thinner sliced potatoes with a significant amount of grated cheese sprinkled between the layers and also on the top surface.

In addition, breadcrumbs are often sprinkled on top of the Au Gratin potato casserole. This results in a decadent cheesy potato casserole with an irresistible crunchy coating that everyone loves.

Best Potatoes For Scalloped Potatoes

The best type of potatoes for making scalloped potatoes are those that are starchy and hold their shape well during cooking. Russet potatoes are a popular choice for scalloped potatoes because of their high starch content and fluffy texture.

However I prefer to use Yukon Gold potatoes. They have a naturally creamy texture, a slightly buttery flavor and you don’t even have to peel them because of their thin skins.

Although both varieties of potatoes adequately absorb the flavors of the creamy scalloped potatoes sauce while maintaining a firm texture. Waxy potatoes, such as red or new potatoes, are less suitable for scalloped potatoes as they will not become as tender and creamy during baking.

Easy Scalloped Potatoes Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 2 1⁄2 lbs. Yukon Gold potatoes
• 1 medium onion
• 4 1⁄2 Tbsp. all-purpose flour
• Salt and pepper, to taste
• 6 Tbsp. butter
• 3 Tbsp. Parmesan cheese, grated
• 3 cups milk
• 1 1⁄2 teaspoons garlic powder
• parsley for garnish, optional

INSTRUCTIONS

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 many people find that it adds an odd texture to the casserole.

Once the potatoes are washed and peeled (if needed), it is time to slice them into 1/4 inch thickness using a mandoline slicer or sharp knife.

If you use a mandoline slicer, 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 to grease a 9 x 13 inch 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 of the 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 Ahead Instructions

• 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 Popular Potato Side Dish Recipes

• Light and Fluffy Mashed Potatoes
• Hash Brown Casserole (No Canned Soup)
• Sweet Potato Casserole
• Crock Pot Cheesy Au Gratin Potatoes
• Slow Cooker Mashed Potatoes
• Instant Pot 5 lbs. Mashed Potatoes
• Twice Baked Potato Casserole

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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