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Easy Scalloped Potatoes Recipe (with Video!)

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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!

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How to make scalloped potatoes:

(full printable recipe below)

  1. 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).
  2. Slice the onions thinly.
  3. Grease an 8 x 8 baking dish, and preheat the oven.
  4. Layer the potatoes, onions, flour, salt and pepper, about 3 times. On the last layer – add the butter.
  5. Heat the milk till it’s hot, but not boiling.
  6. Pour the milk over the top of the dish, and top with cheese.
  7. Bake until potatoes are tender (about 50 minutes).
  8. Uncover and bake until top browns, then remove from the oven, and let it stand while the sauce thickens.
  9. 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

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!
4.16 from 33 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 181kcal
Author: Kylee Cooks

Ingredients

  • 1.5 lb potatoes about 5 medium - you need 3 cups of sliced potatoes
  • 1/2 medium onion
  • 3 Tbs 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).

Video

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

Calories: 181kcal | Carbohydrates: 16g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 148mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6.6% | Vitamin C: 12.4% | Calcium: 19.8% | Iron: 16.6%
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

Tips for All Recipes on Kylee Cooks

  • Want to scale a recipe up or down? Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!
  • I always use unsalted butter in my recipes.
  • Always use a thermometer to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
  • The nutritional information provided is an estimate. If you have specific needs, please do calculations yourself, using exact brands/products.

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    Reader Interactions

    Comments

    3. 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!

      Reply

      • Thank you! I find it really proves HOW easy it is to show these pics. Glad you like them 🙂

      • Me too, Michelle – you can fancy it up, or enjoy it as is. Simple is always good, right?

    7. 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!

      Reply

    8. 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?

      Reply

    10. 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!

      Reply

    11. 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

      Reply

    13. 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!

      Reply

    14. 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

      Reply

      • I think the visual guide just helps people to REALLY see how easy it is!! I heart potatoes too 🙂

    20. 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?

      Reply

      • 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?

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