This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
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!
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
Recommended Equipment/Tools
- Chopping Board
- Knife or Mandolin
- 8 x 8 Baking dish (around 2 quarts)
How to make Scalloped Potatoes
Scroll for Recipe
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!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
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
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).
Tips & 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
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.
Vicky D says
Can you make this in a bigger pan or will it mess it up?
Kylee says
It won’t mess it up, but you’ll want to watch your cooking time (reduce it)
Lynn Elliott says
I haven’t followed this recipe but was looking for validation, confirmation, of the way that I and my mother have always made scalloped potatoes. Mine are going in the oven in just a few minutes. Thank you from an old broad, 75.
Anthony Starks says
I tried recipe, was great, reminded me of growing up, I did add ham, left over, we always did this, I used convection at 405, but was easy and excellent, thank you and will look for more of yours, thanks for putting me back home😎
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 400F (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!