This classic and delicious Scalloped potatoes recipe is creamy, cheesy and easy to make. Layers of sliced potatoes with cheese sauce make this an incredible side dish to go along with ham, pork chops, roast chicken and more. It's the perfect side dish for Thanksgiving, Christmas or Easter!
Scalloped potatoes are one of those side dishes that's just so satisfying it'll leave you smacking your lips and digging in for more. Some people call it potatoes gratin, and some call it scalloped potatoes – whatever you call it, this is one spectacular side dish!
I mean… it's creamy, cheesy, potato-ey, filling and soooo YUM!
Those deliciously creamy potato slices stacked together and that baked golden top is irresistible – and to me – is the definition of a comfort food classic. The recipe is made using simple and delicious ingredients that you'll probably already have on hand – plus, it's cheap to make too!
I've been experimenting with different ways of making scalloped potatoes for a while now, and this is THE ONE! 😀
Scalloped potatoes were one of my absolute most favorite side dishes when I was a kid – and it still is! I remember my grandmother serving homemade scalloped potatoes with dinner back home in New Brunswick, Canada, where I grew up. While this isn't an exact clone of what my grandmother made, it's pretty darn close! 😀
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
*This post has been updated from an earlier version to include new photos and a few tweaks to the original recipe to make it even more scrumptious!*
How to make old Fashioned Scalloped Potatoes – Overview
You can find the complete instructions and ingredients in the recipe card at the bottom of this post, but first, here's a short overview of how to make homemade scalloped potatoes.
Prepare the potatoes – Begin the recipe by peeling and slicing potatoes thinly using a mandoline slicer; it's ok to cut the potatoes with a knife if you don't have a mandoline. The slices are placed into a large bowl of cold water in order to remove excess starch. This step is essential in making sure the texture of your potatoes is just right after baking; please don't skip this!
Create the roux/cheese sauce – While the potato slices are soaking in the water, the next step is to create a cheese sauce. Begin by melting butter in a saucepan and cooking down the onions and garlic. Once the onions and garlic have become softened and have flavoured the butter, add some flour, salt and pepper to the pot. Combine using a whisk to create a “roux,” which will thicken the sauce.
Once the roux has thickened up, add the milk and bring to a boil while whisking. The milk mixture should begin to thicken into a sauce. Next, turn down the heat, and add the shredded cheese to the sauce to make it oh so deliciously cheesy!
Assemble the Scalloped Potatoes – Next, layer the potato slices evenly in a baking dish. Once it's about half full of potato slices, pour half of the cheese sauce over the top. Now, layer the rest of the potato slices in the baking dish, pour the rest of the cheese sauce over the top, then sprinkle with additional shredded cheese. Bake uncovered in the oven at 425°F for about an hour.
What are the best potatoes to use in Scalloped potatoes?
For this recipe, you can you any potato variety that you prefer; however, I find that it's best to use white potatoes, Yukon Gold or russet.
Can you slice potatoes ahead of time for scalloped potatoes?
Yes, you can slice the potatoes ahead of time, but they need to soak in water to keep them freshest. This step is essential, even if you're not preparing them a long time in advance. Soaking them in water will help prevent the potatoes from turning grey and will remove any excess starch.
You can safely soak your potato slices for a couple of hours, but no longer than overnight; otherwise, it'll affect their texture and flavour.
Why did my scalloped potatoes turn grey?
Potatoes usually become grey (or oxidize) when they've been exposed to air. The color change does not affect the flavour, but it can definitely look less appetizing when it happens. Here's how to prevent your potatoes from turning grey:
- Soaking the potatoes in cold water not only reduces the starch in them, it also creates a barrior to prevent them from being exposed to the air. Keeping them cold and away from oxygen will prevent them from changing color.
- When you pour the cheese sauce into your baking dish along with the potato slices, please make sure they're all covered! I know it sounds like a great excuse to make things more cheesy and decadent, but making sure your potato slices are covered in sauce will prevent them from being exposed to the air. 😋 This is especially true if you're planning on assembling the scalloped pototoes ahead of time.
What to serve with Scalloped Potatoes
I like to serve scalloped potatoes with ham, pork chops, baked or grilled chicken, pan-seared fish… basically any protein will go very well with scalloped potatoes!
Ham and pork chops compliment scalloped potatoes exceptionally well, so I'd start with one of those to pair it with. So Yummy! 😋 Also, any streamed, roasted or seared veggies also go well as a side in addition to the protein you choose.
Honestly, though, it really doesn't matter what you serve this with because it'll be amazing! Below, you'll find more some yummy recipe ideas on what to serve with your scalloped potatoes. 😋
- 3 lbs potatoes, peeled and sliced 1/4″ thick (I use a mandoline slicer like this one to do the job)
- 1 medium onion, chopped small
- 2 cloves garlic, grated finely
- 3 tbsp butter
- 4 tbsps all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups milk
- 3 1/3 cups extra sharp cheddar cheese
- Chopped fresh parsley, for garnish
- Preheat the oven to 425°F.
- Grease a 9″x13″ glass baking dish with butter and set aside.
- Prepare the potatoes by peeling and slicing them to 1/4″ thick. While preparing the rest of the recipe, allow the potato slices to sit in a large mixing bowl filled with cold water. It's important not to skip this step – keeping the potatoes in the water while preparing the rest of the recipe will prevent them from turning brown from air exposure. This step is important in removing any excess starch.
- In a medium saucepan on medium heat, melt the butter.
- Add the onions to the pot and cook for about 5 minutes until softened.
- Add the garlic to the pot and cook for about 1 minute.
- Add the flour, salt and pepper to the pot and combine with the butter mixture using a whisk.
- Cook for about 6 minutes or until everything thickens up. You may need to increase the heat a little. Also, make sure you continually whisk, so nothing burns or sticks to the pot.
- Once the contents of the pot of cooked and thicken up a bit, pour the milk into the pot.
- Increase the heat to high, and bring the contents of the pot to a boil. Stir the pot with the whisk as it cooks for about 5 minutes more. The milk mixture should start to thicken up a bit.
- Turn down the heat to LOW.
- Add 3 cups of the shredded cheese to the pot and continue to stir, allowing the cheese to melt.
- Turn off the heat and remove it from the stove.
- Into the glass baking dish, layer half of the potato slices evenly on top of each other.
- Pour half of the cheese sauce mixture from the pot over the potato slices. Try to make sure the sauce is poured evenly.
- On top of the cheese sauce, layer the remaining half of the potato slices like you did before.
- Pour the remaining cheese sauce evenly over the potato slices.
- Sprinkle the top with the remaining 1/2 cup of shredded cheese.
- Place into the oven to bake uncovered for 1 hour.
- The top should become golden.
- Set the dish on the counter to cool down for about 5 minutes before serving. It's going to be very hot as soon as it comes out of the oven, so be careful! 😀
- Sprinkle the top with some chopped fresh parsley for garnish.
- We enjoy this as a side with pork chops, baked chicken, and more. 🙂
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
- Category: Side