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!
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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.
Gave the steaks to The Husband for grilling, and by the time they were done and rested, we were ready to serve up some dinner!
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!
I’ve made this a million times.
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.
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?
Do you need special tools?
Nope, sure don’t! I did use a mandolin to slice my potatoes, but a good sharp knife will do the trick.
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How to make Scalloped Potatoes (watch the video!)
Want more sides? Of course you do!
- 1.5 lb potatoes about 5 medium - you need 3 cups of sliced potatoes
- 1/2 medium onion
- 3 Tbs flour
- salt/pepper
- 2 cups milk
- 2 Tbs butter cubed (plus more for greasing dish)
- 1 cup cheddar cheese
- 1 Tbs chopped parsley
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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 to 350F.
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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 til it's hot, but not boiling.
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Pour the milk over the top of the dish.
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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
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Remove from the oven, and let it stand while the sauce thickens.
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Devour (and hide the leftovers for yourself).
Recipe Video
Molly ~ EasycookingwithMolly says
I want some of these, they look so ooey-gooey delicious & that cheese on top is just everything !!!!
Kylee says
Right, Molly? I LOVE the cheese on top.
Leigh Anne says
That really does look like an easy recipe. My family loves having these for dinner.
watchlearneat says
Scalloped potatoes are soooo delicious, especially with all that cheesy goodness. These look amazing and I love the ease of the recipe. Your step by step slideshow is awesome!
Kylee says
Thank you! I find it really proves HOW easy it is to show these pics. Glad you like them 🙂
Beth @ Binky's Culinary Carnival says
Love the fact that you didn’t make a bechamel! Boy, that’s a time saver!! Nice!!
Kylee says
That’s my favorite part!! It makes it itself, without me having to do a thing!
Michelle @ Giraffes Can Bake says
I just adore dishes like this, so simple and so easy to customise! Although stripped back like you have them here looks about perfect right now, especially with that steak – yum!
Kylee says
Me too, Michelle – you can fancy it up, or enjoy it as is. Simple is always good, right?
Annemarie @ justalittlebitofbacon says
Yum! I love scalloped potatoes and gratins! However, I never put flour between the layers. What an excellent idea, you get a white sauce with no work. And thanks for the little slide show – very useful. 🙂
Tracy | Baking Mischief says
I love scalloped potatoes and usually end up fixing them as the main dish because anything I serve with them is just going to be a distant second in my heart. 😉
These looks fantastic, and completely different from the way I’ve made them in the past. Your description of the flour and the white sauce it helps make has me seriously reconsidering my method. I’ll definitely have to give your method a try!
Noel says
Back to basics … the simple foods are so pleasing, aren’t they! What a good tip about the sauce. I’ve always wondered why my dish turned out more like baked potatoes with cheese and butter and not so saucy like scalloped should be. Thanks for pointing that out.
Have you tried other cheeses?
Caroline says
Scalloped potatoes are maybe my favorite side of all time! Yours look incredible!
Brandie says
You had me at potatoes 🙂 love them any way I can get them. This recipe would be very easy to make vegan- which is what I’ll do and take to my next pot luck. Thank you for sharing!
Debbie-jean Lemonte says
Thank you so much for the easy-peasy slideshow. I was just about to ask about the potatoes (potato fanatic here) and there it was. It looks so delicious. I’m glad the prep time was so short otherwise, I would’ve been turned off a bit. Haha
Kate says
Scalloped potatoes are the perfect side dish
Alison says
When am I invited over for dinner? This looks amazing! I love that you had additions you can add to your potatoes! I think bacon sounds incredible!
Kylee says
I think bacon and a little garlic salt would be awesome!!
Sara says
Thanks for sharing the easy peasy visual guide, it makes it so much easier to follow. Fries are my favorite things in the world so potatoes are my favorite things in the world. See where I’m going with this? lol
Kylee says
I think the visual guide just helps people to REALLY see how easy it is!! I heart potatoes too 🙂
cheri says
Hi Kylee, cool visual guide, I made scalloped potatoes this week too, but yours look much more delicious!
Kylee says
Thanks, Cheri! They ARE good. What’s your recipe?
IWantThatWholeLook (@moryjayy) says
This looks amazing. I also really love the quality of your images. Great job!
Brian Manon says
images and the food look amazing. Definitely have to try this out
suchi says
i love quick meal ideas! this looks amazing! love potatoes..cant wait to try out
April R - Uncookie Cutter says
Oh Yum! I haven’t had scalloped potatoes since I was a kiddo. They look great!
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?
Roxanne Bourassa-Smith says
YES!!!! Finally found a recipe just like my mom used to make. I’m happy. Thank you!!!