Here’s a classic homemade Scalloped Potatoes recipe—creamy, tender, and perfect as a comfort-food side 🥔
Scalloped Potatoes
Ingredients
- 4–5 medium russet or Yukon Gold potatoes, thinly sliced
- 1 small onion, thinly sliced (optional)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2½ cups milk (warm)
- Salt and black pepper, to taste
- ½ tsp garlic powder (optional)
- 1 cup shredded cheddar cheese (optional – traditional scalloped potatoes are cheese-free)
Instructions
- Preheat oven
- Preheat to 375°F (190°C).
- Make the sauce
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook 1 minute.
- Slowly whisk in warm milk until smooth and thickened.
- Season with salt, pepper, and garlic powder.
- Assemble
- Grease a baking dish.
- Layer half the potatoes (and onions if using).
- Pour half the sauce over top.
- Repeat layers.
- Sprinkle cheese on top if using.
- Bake
- Cover with foil and bake 45 minutes.
- Uncover and bake another 25–30 minutes until potatoes are tender and golden.
- Rest & serve
- Let sit 10 minutes before serving.
Tips & Variations
- Extra creamy: Use half milk, half heavy cream
- Cheesy version: Add Gruyère or cheddar
- Herb flavor: Add thyme or rosemary
- Make ahead: Assemble, refrigerate up to 24 hours, then bake
If you want, I can also give you a slow cooker version, cheesy scalloped potatoes, or a ham and scalloped potatoes casserole 😊
