Rich, creamy homemade Scalloped Potatoes are a hearty and comforting side dish that you can make in advance. A buttery, cream sauce is the base for this epically amazing baked potato casserole recipe that goes well with so many main dishes. Great for weeknight meals and dinner parties!

Homemade Scalloped Potatoes in a blue and white baking dish on a straw placemat.


Homemade Scalloped Potatoes

We had our first snow today…..and the Eagles lost the playoffs.  It’s one of those days when you know winter is here…..to stay for awhile. I started packing away the magic of Christmas into plastic totes to be stashed in the basement for another year. The glittering lights will soon be gone and we will be left with long, gray winter days with a crisp sting of cold in the air. Yay.

I do like winter when it snows….but then the snow turns brown and slushy and winter is kind of miserable again. I hate bundling up in layers of clothing just to go outside and, as much as I love my coats, I long to slip into a pair to flip flops when running a quick errand to the store.  It is time to bring on alllll the comfort food.

Things like beef stew, mashed potatoes and meatloaf will soon be on constant repeat throwing that New Year’s diet to the wind because there’s nothing I want less than a crispy, cold salad when the temperature won’t even crack 32 degrees outside. I want warm, cozy dinners with a belly filling side dish like these Easy Scalloped Potatoes because it’s like a warm hug for your insides.

Easy Scalloped Potatoes on a white plate with green beans and filet mignon.

We used to have scalloped potatoes from a box growing up and I LOVED them….I loved them so much that I still buy them for quick, simple dinners in a pinch. But there’s nothing better than homemade scalloped potatoes made from scratch. No box, no canned soups….just pure, clean ingredients that come together simply, easily and quickly.

A few years ago I made the BEST Potatoes au Gratin recipe from scratch….it’s so totally cheesy deliciousness and easy to make.  I just recently realized I never shared the base for that recipe which is the BEST Scalloped Potatoes recipe I’m sharing today….so here it is in all it’s creamy, garlic-y amazingness.  I know you’re going to love this one.

I love this recipe so much that I even turned it into a main course with this easy Scalloped Potatoes and Ham recipe!!!

AND…fun fact….I used to think Potatoes au Gratin and Scalloped Potatoes were the same thing but…..they’re not. Surprise!  And here is why….

Close up of homemade scalloped potatoes in a blue and white baking dish with a square cut out to show the creamy layers of potatoes with a crispy golden crust.

What’s the difference between Scalloped Potatoes and Potatoes Au Gratin?

While the base of Scalloped Potatoes and Potatoes Au Gratin are, basically, the same….Potatoes Au Gratin is also made with layers of cheese in between the layers of potatoes. Then, it’s commonly topped with a crispy crunchy topping (or not, it’s up to you) before baking to a cheesy, golden brown crust.

Scalloped Potatoes, on the other hand, don’t usually have cheese in them but they’re equally amazing because the potatoes are simmered and then baked in the creamy sauce which also turns golden brown on top….and everyone will fight over that crunchy, golden topping, so be ready!

So, in a nutshell…..Potatoes au Gratin are basically just cheesy scalloped potatoes. The end.

Overhead shot of easy Scalloped Potatoes in a blue and white baking dish.

How To Make Scalloped Potatoes

This Scalloped Potatoes recipe is incredibly simple to make using ingredients you already have in your kitchen. I like to top mine with some freshly grated parmesan cheese but you can skip this step if you want.

  1. Preheat oven to 350°.
  2. In a large saucepan, melt the butter over low heat.
  3. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
  4. Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
  5. Remove from heat and stir in the potatoes.
  6. Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the parmesan cheese.
  7. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
  8. Remove from the oven and allow to stand 5-10 minutes before serving.
Close up of homemade scalloped potatoes on a white plate with green beans and a gold fork on a blue background.

What are the best potatoes for making Scalloped Potatoes?

My go-to potato for making Scalloped Potatoes is always the Yukon Gold. They’re buttery, starchy and hold their shape incredibly well in the sauce, not falling apart or becoming mushy.

If you can’t find Yukon Gold potatoes you can use Russet Potatoes which work equally well.

Can you make Scalloped Potatoes ahead of time?

This is my favorite element of the dish, these easy Scalloped Potatoes can be made in advance up to the point of baking.

  • Prepare your scalloped potatoes as directed and transfer to a baking dish.
  • Cover tightly with plastic wrap and transfer to the refrigerator for up to 48 hours.
  • Remove the plastic wrap and bake according the directions.
  • Serve immediately.

Easy, peasy dinner side dish for busy weeknights!  Oh…..and the bonus….these are GLUTEN FREE Scalloped Potatoes!!!  Woot!

Homemade scalloped potatoes in a blue and white baking dish.

What To Serve With Scalloped Potatoes

Sliced baked chicken breast being basted with a blue silicone basting brush on a foil lined baking sheet.

More Easy Side Dish Recipes

Super simple to make, Easy Grilled Garlic Potatoes in Foil is the summer time side dish you need for all your parties. | TheSuburbanSoapbox.com

Want even more easy family approved recipes? Follow us over on Instagram!

Homemade scalloped potatoes in a blue and white baking dish.

Get the Recipe: Easy Scalloped Potatoes Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
10 minutes
Total Time: 1 hour
Super easy to make Scalloped Potatoes recipe is the ultimate comfort food side dish!
5 from 1 vote
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Ingredients

  • 3 ounces Butter
  • 1 garlic clove minced
  • 4 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups low-fat milk
  • 5 cups thinly sliced yukon gold potatoes
  • 1/2 cup freshly grated parmesan cheese

Instructions 

  • Preheat oven to 350°.
  • In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
  • Gradually add the milk and bring to a boil.
  • Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
  • Remove from heat and stir in the potatoes.
  • Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the parmesan cheese.
  • Cover and bake 30 minutes.
  • Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
  • Remove from the oven and allow to stand 5-10 minutes before serving.

Notes

Scalloped potatoes made be assembled in advanced and stored in the refrigerator, covered, until ready to bake. (up to 48 hours in advance.)
Bake as directed, uncovered, and serve immediately.
Calories: 207kcal, Carbohydrates: 20g, Protein: 7g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 505mg, Potassium: 527mg, Fiber: 2g, Sugar: 3g, Vitamin A: 375IU, Vitamin C: 12.4mg, Calcium: 179mg, Iron: 3.5mg
Author: Kellie
Course: Side Dish