A simple, classic side dish, this is an Easy Scalloped Potatoes recipe that can be made in one skillet and one baking dish. Butter, onion, garlic, milk and potatoes team up for this rich, creamy side dish that is great for Easter, Thanksgiving, Christmas or any occasion!
Easy Side Dishes
Everyone needs a handy, easy side dish recipe to have in their pocket. It’s great to have one that works in a variety of situations and consists of simple ingredients that you probably already have in your kitchen. This Scalloped Potatoes Recipe is just that! Just like this Corn Casserole with Cream Cheese or these Crockpot Cheesy Potatoes, you can throw it together in no time and it’s perfect whether it’s for a cookout or a formal holiday meal.
Easy Scalloped Potatoes Recipe
One thing that I love about this Scalloped Potatoes Recipe is that you can make it all in one skillet and then just bake it in your casserole dish. Let’s face it, if you are cooking for the holidays, you will probably be using your kitchen to it’s maximum potential. I love how little cleanup this recipe will require!
It’s so easy. First you’ll want to cook your roux in a large skillet. This will be your butter, onion and garlic. Once the onions are tender, stir in flour, salt and pepper and milk. Continue to heat over medium heat until thick and bubbly.
Put half of your sliced potatoes at the bottom of a prepared casserole dish. Pour half of the sauce over them. Put the other half of the potatoes in and cover with the rest of the sauce. Put them in the oven and you are ready to go!
Scalloped Potatoes Vs Au Gratin Potatoes? What’s The Difference?
Honestly, no one really knows for sure anymore. We Americans have managed to blur the lines pretty good on this one. Both recipes generally call for sliced potatoes in a cream sauce and topped with bread crumbs. The difference is that Scalloped Potatoes usually don’t have cheese and Au Gratin Potatoes do. But, American’s have started adding cheese to Scalloped Potatoes as well, thus they blur line.
And why do they call them Scalloped Potatoes? It comes from England in describing how thin they cut the potatoes.
What Is The Best Potatoes For Scalloped Potatoes
I’d use Russet or Yukon Gold Potatoes. But the most important thing is to make sure you are slicing them thin. Use a mandoline slicer to make the job easy!
Tools To Help With This Recipe
- CASSEROLE DISH – We love to use this 1.5 Qt Casserole Dish. It’s affordable and comes with a lid so you can just keep all your leftovers right in there!
- LARGE SKILLET – Also, if you are looking for a nice, large frying pan for this recipe, this Large Frying Pan is pretty awesome and affordable! It’s nice and deep and comes with a lid.
- SERVING SPOON
I hope you enjoy this recipe for Scalloped Potatoes. Let me know how it turned out for you in the comments!
LOOKING FOR MORE HOLIDAY OR POTATO SIDE DISHES? CHECK OUT:
- GARLIC ROASTED CARROTS WITH BUTTER
- TWICE BAKED RED POTATOES
- TWICE BAKED MASHED POTATOES
- SWEET POTATO CASSEROLE WITH MARSHMALLOWS
- CREAMED CORN
- GREEN BEAN CASSEROLE
- OVEN ROASTED GREEN BEANS
- ROASTED BRUSSELS SPROUTS AND SWEET POTATOES
Low Carb Scalloped Potatoes
This easy recipe for Scalloped Potatoes can all be made in one skillet and baked in your casserole dish. Butter, onion, garlic, milk and potatoes team up for this tasty side dish that is great for Easter, Thanksgiving, Christmas or any occasion!
- 2 lbs potatoes peeled (if desired), and cut into 1/8" slices
- 2 tablespoons butter
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 2 tablespoon flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/4 cup milk
- 1 teaspoon dry parsley
Preheat oven to 350 and grease a 1-1/2 quart casserole dish with nonstick cooking spray. Set aside.
In a fry pan, add butter, onion and garlic. Heat over medium heat until onions are tender.
Stir in flour, salt and pepper and milk. Continue to heat over medium heat until thick and bubbly.
Place half of the potatoes into the bottom of the prepared casserole dish and top with half of the mixture. Repeat. Cover tightly with foil.
Bake for 40 minutes. Remove foil (discard) and sprinkle with parsley. Bake for an additional 15 minutes. Let stand 5 minutes before serving.