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Easy Scalloped Potatoes are a great side dish to any meal. Thinly sliced potatoes, layered with onion, flour, seasonings, and butter, baked, and topped with a little cheese… ready to devour!
Doesn’t this look like a yummy home-cooked meal? Good. It was DELICIOUS. I put these easy scalloped potatoes in the oven, seasoned the steaks, prepped the veggies, then hung out on the couch for a bit.
Homemade Scalloped Potatoes isone of those dishes that you can fancy ALL the way up, or take it back to basic and just let the flavors of the potatoes and onion shine.
The cool thing is – because the flour is in between the layers, as it cooks, the milk and butter make a kind of white sauce FOR you, no need to make it separately and pour over!
If you’d like to try the kicked up version, that involves a roux and a cheese sauce (and bacon), you’ll love this Cheesy Au Gratin Potatoes recipe
- Chopping Board
- Knife or Mandolin
- 8 x 8 Baking dish (around 2 quarts)
How to make Scalloped Potatoes
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Grease an 8 x 8 baking dish, and preheat the oven to 400 degrees F.
Peel the potatoes, then using a mandolin, or sharp knife – do a medium slice on your potatoes. They should be between a quarter and a half inch thick).
Slice the onions thinly.
Layer ingredients
Layer the potatoes, onions, flour, salt and pepper and butter, about 3 times.
Heat the milk till it’s hot, but not boiling. Pour the milk over the top of the dish.
Bake
Cover with foil, and bake until potatoes are tender (about 50 minutes).
Uncover, add the cheese and bake until top browns, then remove from the oven, and let it stand while the sauce thickens.
Devour (and hide the leftovers for yourself).
Variations for Easy Scalloped Potatoes
Sometimes I’ll use hot chicken broth instead of milk (and cut back on the salt in between the layers), other times I’ll put cheese in the layers.
Sweet potatoes every other layer is a fun and colorful way to mix this up!
You really can make this any way you like. How about BACON in there? (there’s always room for bacon in my life)Perhaps some blue cheese?
Kylee’s Notes
A mandolin will help you get super even slices. If you don’t have one, a super sharp knife is essential.
Set a tray underneath the pan when baking – catches any overflow (and saves you from cleaning the oven)
To make ahead
Make ahead and bake then reheat when you need it. Or you can make it to the point of baking, and refrigerate overnight if you’d like.
Storing leftovers
Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!
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Easy Scalloped Potatoes Recipe
4.50 from 62 votes
Scalloped potatoes are a great side dish to any meal. Potatoes, layered with onion, flour, seasonings and butter, baked, and topped with a little cheese… ready to devour!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Recommended Equipment
Yield: 8
Ingredients
- 1.5 lb potatoes (about 5 medium – you need 3 cups of sliced potatoes)
- 1/2 medium onion
- 3 Tbs all purpose flour
- Salt and pepper
- 2 cups milk
- 2 Tbs butter (cubed (plus more for greasing dish))
- 1 cup cheddar cheese
Optional, for garnish
- 1 Tbs chopped parsley
Directions
Get prepped
Grease an 8 x 8 baking dish, and preheat the oven to 400 degrees F.
Peel the potatoes, then using a mandolin, or sharp knife – do a medium slice on your potatoes. They should be between a quarter and a half inch thick).
Slice the onions thinly.
Layer ingredients
Layer the potatoes, onions, flour, salt and pepper and butter, about 3 times.
Heat the milk until it's hot, but not boiling.
Pour the milk over the top of the dish.
Bake
Cover with foil, and bake until potatoes are tender (about 50 minutes).
Uncover, add the cheese and bake until top browns, then remove from the oven, and let it stand while the sauce thickens.
Devour (and hide the leftovers for yourself).
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Video
Notes
- A mandolin will help you get super even slices. If you don’t have one, a super sharp knife is essential.
- Make this ahead and have it ready to bake when you get home!
- Set a tray underneath the pan when baking – catches any overflow (and saves you from cleaning the oven)
Nutrition Facts
Calories: 181kcal | Carbohydrates: 16g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 148mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 10.2mg | Calcium: 198mg | Iron: 3mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
Reader Interactions
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Comments
Tiana H says
My husband said it was the BEST potato dish I’ve ever made! So I will definitely be making this dish again! 😀
Reply
Shannon says
Thank you for this recipe! It was absolutely delicious! My grandkids and husband loved them! All I had was some slices of American cheese so I laid the slices on top and it melted beautifully! So good!
Reply
Donna says
Love this recipe!
Reply
Vivienne says
Hi Kylee, This is just like moms recipe. Thanks for sharing. I need my oven can I do this in a slow cooker? Not sure if dishes can transfer from oven to crockpot. Or do you have a SP recipe for a slow cooker?
Reply
Barbara says
Thanks for this recipe, Kylee. It was delicious! Also it was the first “scalloped” potato recipe that didn’t have cheese added – that’s “au gratin” potatoes. I’m lactose intolerant and can use my lactaid milk in your recipe and have a perfect result! Then add the cheese to the top on his half to make my husband happy too. I’ll look for more of your recipes for sure.
Reply
Maureen says
TY! This is exactly the way my mom made it. I started questioning myself when I went to make it tonight so I did some searching. The only recipe that I could find that didn’t use a cheese sauce was yours. It just confirmed. Everything I had missed about mom’s cooking. Thank you thank you thank you.
Now is it is it in the oven, I will investigate your other recipes.Reply
Cat says
I just mixed flour/seasoning (added garlic) altogether and and mix potatoe in it then add to pan with onion layer in middle. I added butter with milk until melted. It was watery after the 50min but after 15mins without cover with cheese and a hotter oven it was good. It was oily but I don’t know if that was the butter or too much cheese on top but next time I think I would try it without any butter. But pretty good!
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