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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 is one 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!
Love Easy Scalloped Potatoes? Tweet it!How to make scalloped potatoes:
(full printable recipe below)
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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).
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Slice the onions thinly.
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Grease an 8 x 8 baking dish, and preheat the oven.
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Layer the potatoes, onions, flour, salt and pepper, about 3 times. On the last layer – add the butter.
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Heat the milk till it’s hot, but not boiling.
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Pour the milk over the top of the dish, and top with cheese.
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Bake until potatoes are tender (about 50 minutes).
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Uncover and bake until top browns, then remove from the oven, and let it stand while the sauce thickens.
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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?
Top Tips for making this Scalloped Potatoes Recipe
- 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)
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Easy Scalloped Potatoes Recipe
Suggested Equipment
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
Instructions
- 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.
- Grease an 8 x 8 baking dish, and preheat the oven to 350F.
- Layer the potatoes, onions, flour, salt and pepper, about 3 times. On the last layer - add the butter.
- Heat the milk til it's hot, but not boiling.
- Pour the milk over the top of the dish.
- Top with cheese.
- Bake until potatoes are tender (about 50 minutes).
- Uncover and bake until top browns
- Remove from the oven, and let it stand while the sauce thickens.
- Devour (and hide the leftovers for yourself).
Tips & Notes:
Top Tips for making this Scalloped Potatoes Recipe
- 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
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Julie Pebworth says
I needed to make a quick scalloped potato dish one evening and gave this recipe a try. We loved it and my husband said “that recipe is a keeper!” I didnt have milk so I used 1 cup heavy cream and a cup of chicken broth. And i loved not having an extra pan to clean from making a roux…its all done in the baking dish!
Valerie says
I haven’t made SP in years, but it is so cold here in Mesa AZ 2day – I had to look up a recipe – yours looked like my Mom’s but you added onions (which I had never done before & it really enriched the dish ) My husband LOVED it ! Thanks 4 the recipe! RU liking the rain & lightening here today!
Carol says
Looks delicious! Does cheddar cheese that is already shredded (in the package from the grocery) work with this recipe, or should I shred a block of cheddar cheese?
Kylee says
Hey, Carol – if given a choice, I will ALWAYS opt for freshly shredded. Pre shredded has additives that help it to not clump. The problem is, they can make melted cheese grainy.
BUT – I have been known to use it anytime I need to. Sometimes, you just have to use what you have!
Kayla says
What temperature do you bake at?
Kylee says
Hi Kayla – bake at 350F (it’s in the recipe card)
Roxanne Bourassa-Smith says
YES!!!! Finally found a recipe just like my mom used to make. I’m happy. Thank you!!!
Tracey says
Your video shows butter in each layer, the recipe says butter only on the final layer? Also, want to bake these ahead of time and reheat the next day due to traveling. Any tips on how to best reheat? How long and what temp?
Kylee says
You’re right! I just LIKE the extra butter in between the layers, but it’s not 100% necessary.
I have never made them ahead, except to assemble – then bake before serving.
However, I have reheated leftovers in the microwave with good results. Maybe do that – then a quick stint under the broiler to make the top crispy?
April R - Uncookie Cutter says
Oh Yum! I haven’t had scalloped potatoes since I was a kiddo. They look great!
suchi says
i love quick meal ideas! this looks amazing! love potatoes..cant wait to try out
Brian Manon says
images and the food look amazing. Definitely have to try this out
IWantThatWholeLook (@moryjayy) says
This looks amazing. I also really love the quality of your images. Great job!