Easy Scalloped Potatoes Recipe
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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!
Check out my Lyonnaise Potatoes, my Mississippi Mud Potatoes or my Creamy Mashed Potatoes as well!
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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.
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
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- Chopping Board
- Knife or Mandolin
- 8 x 8 Baking dish (around 2 quarts)
How to make Scalloped Potatoes
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet 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
Ingredients
- 1.5 pound potatoes about 5 medium – you need 3 cups of sliced potatoes
- 1/2 medium onion
- 3 tablespoons all-purpose flour
- salt and pepper
- 2 cups milk
- 2 tablespoons butter cubed (plus more for greasing dish)
- 1 cup cheddar cheese
Optional, for garnish
- 1 tablespoon chopped parsley
Instructions
Get prepped
- Grease an 8 x 8 baking dish, and preheat the oven to 400°F.
- Peel 1.5 pound 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.1/2 medium onion, 3 tablespoons all-purpose flour, salt and pepper, 2 tablespoons butter
- Heat 2 cups 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 1 cup cheddar 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).
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)
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We’ll email this post to you, so you can come back to it later!
Nutrition
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.
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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. Meet Kylee
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?
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.
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.
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!
Didn’t like it. Sauce to potato ratio is off. there was so much liquid still after 50 minutes. Normally i create the sauce in a saucepan and pour it off the layers of potatoes with cheese between the layers but that process takes long . Thought this would sqve time but it didn’t. ended up taking just as long. Also, there’s not enough salt.
Sorry to hear you aren’t a fan of this recipe! As always, when making a recipe – salt is added to taste 🙂