Scalloped Potatoes Recipe (2024)

Scalloped Potatoes Ingredients

• FOR THE POTATOES
• Potatoes. Use your favorites, peeled or unpeeled. Yukon gold potatoes or russet potatoes are good here.
• Onion. Onion is KEY for me for additional flavor that permeates the dish.
• FOR THE CREAMY SAUCE
• Butter.
• Flour.
• Milk.
• Seasonings. I'm using paprika, cayenne, garlic powder, and salt and pepper. Feel free to use your favorites.
• OPTIONAL ADDITIONS
• Cheddar Cheese. Or use other melty cheese. See the recipe notes section.

How to Make Scalloped Potatoes - the Recipe Method

The Prep. Preheat oven to 350 degrees F.

Rinse and dry the sliced potatoes and onions in cold water. Set them aside.

Make the Creamy Sauce. Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the flour to form a roux (paste) and cook 2 minutes. Do not let it brown.

Add the warmed milk, stirring, until the sauce thickens. The sauce should coat a spoon.

Cheese Option: If you’d like a cheesy version, stir in 1 cup shredded cheddar cheese until incorporated.

Spice and Simmer. Bring to a boil. Add the paprika, garlic powder, cayenne, and salt and pepper. Lower the heat and cook 2-3 minutes longer, stirring.

Remove from heat.

The First Layer. Layer a lightly oiled baking dish or casserole dish (8x8) with half the thinly sliced potatoes, then half the onions.

Make a nice, even layer, so everything spreads across the bottom of the pan. This will help it cook more evenly.

Add the Sauce. Cover with half the bechamel (cream sauce) or cheese sauce, if using cheese.

The Second Layer. Top with remaining potatoes, then onions, then remaining bechamel.

Sprinkle with extra paprika and cayenne if desired for color.

Cheese Option: If using cheese, sprinkle remaining ½ cup shredded cheese over the top.

The First Bake. Cover and bake for 30 minutes. Use aluminum foil, or a baking dish cover, whichever is easiest.

The Second Bake. Remove the cover and bake another 30-40 minutes, or until bubbly and the potatoes are tender to your liking.

Recipe Tips & Notes

Should I Peel the Potatoes for Scalloped Potatoes? There is no need to peel the potatoes, but you can if you'd prefer. I make mine with unpeeled potatoes.

Cheese Options. Cheddar cheese is perfect here, but you can use any melty cheese.

Consider adding cream cheese for extra decadence. Parmesan is also a wonderful addition. Go for it! Cheese it up!

NOTE: If you use cheese, it’s technically “potatoes au gratin”, but I promise not to tell anyone.

Add Meats! A great addition is chopped or country ham, for a wonderful dish of scalloped potatoes and ham. I also love it with Mexican chorizo or smoked andouille sausage.

So good!

Spice It Up. This is not usually a "spicy" recipe, but you can very easily up that spice and heat factor with the addition of your favorite spices.

Feel free to add in more cayenne pepper, or bring in your favorite Cajun seasoning or Creole seasoning blend. Don't forget the hot sauce!

Make Ahead Scalloped Potatoes

Can I make scalloped potatoes ahead of time? Yes, you can. The best way to do this is to make the recipe as written, but only bake it, covered, for 30 minutes without the shredded cheese topping.

Then, cover and refrigerate the dish.

When you'd like to serve, bring it to room temp, then top with shredded cheese, and bake for 30 minutes, or until the potatoes are nicely tender.

Storage

This recipe will last up to 5 days in the refrigerator in a sealed container. Simply reheat in the oven to enjoy them again.

You can also freeze it for 2-3 months.

Try Some of My Other Popular Recipes

• Turkey Wings Recipe
• Oven Roasted Turkey Legs
• Chipotle-Honey Baked Ham
• Hot Honey Glazed Ham
• Hoppin’ John
• Cajun Corn Maque Choux
• Papas con Chile – Cheese Tex-Mex Mashed Potatoes
• Potato Salad Recipe
• Jalapeno-Cheddar Dutch Oven Bread
• Mashed Sweet Potatoes
• Sausage Stuffing
• Cornbread Dressing