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!
Ingredients
- 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
Instructions
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Preheat oven to 350 and grease a 1-1/2 quart casserole dish with nonstick cooking spray. Set aside.
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In a fry pan, add butter, onion and garlic. Heat over medium heat until onions are tender.
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Stir in flour, salt and pepper and milk. Continue to heat over medium heat until thick and bubbly.
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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.
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Bake for 40 minutes. Remove foil (discard) and sprinkle with parsley. Bake for an additional 15 minutes. Let stand 5 minutes before serving.
Olivia says
Delicious. This is just like the scalloped potatoes my mother used to make. My family loves them, too. Thank you.
Kathy says
I’m so happy you enjoyed our recipe!
Sandra says
Simple and so delicious!
Kathy says
Thank you, it is one of our go-to side dishes!
Kristen Graziadei says
Thank you so much for this recipe! It took me back to my childhood where everything was homemade. If i could give you a 6/5 stars I would! I’m making it again today for Christmas Eve dinner and plan to add 1/4 t nutmeg just for fun. Thanks again!!!
Kathy says
I love the idea of adding nutmeg, please let me know how it turned out!
Nikki Krakauer “JustTabandMe” (A/R) says
Let me know too!!! As a retired (5 ⭐️) Chef, my daughters & grandaughters know THIS is *the* recipe (I call a recipe a guideline) to base with! Different spices, herbs, go with it!!! But DO NOT add cheese! THAT dish is almost the same , but called Potatoes Au Graten! The world eats too much cheese, like me! But this “recipe” is not the place. And PLEASE, let this site owner (and the rest of us!!!) know about the nutmeg!
Kim says
Great easy recipe but total cooking time is actually 55 mins with parsley
Kathy crum says
First time I ever made scalloped potatoes making a roux. I think I’m going to stick with my old recipe of milk and butter . It taste a little more authentic to me that way.
Jeannette says
Thank you for this easy and very good recipe. I added cheese at the end because I have to use almond milk and I don’t like iits taste.
Kathy says
That sounds like a great compromise!
Kristen says
Hi, can I refrigerate this for a day or two before baking?
Kathy says
Yes, that works fine.
Bernie says
So easy but so delicious and it does take me back to my childhood. Thank you for this wonderful recipe.
Kathy says
Thanks so much for the kind comments! I’m so glad you enjoyed it!
Libby B says
Great recipe! Thanks for sharing it!
Kathy says
Thanks so much for the kind comment!
Donna says
I am making this for Easter. They sound like the ones my mom used to make and I can’t wait to eat them. I read the great reviews and I feel confident about serving them on my first try. Thank you for the recipe and I’ll be sure to write a review!
Kathy says
Thank you for the kind comment. Please come back and let us know how it went!
Roberta says
I love this recipe! Added sharp cheddar and Parmesan it turned out great.
Kathy says
Thanks so much for the comments and suggestions!
Pam says
Made these and they were very good. I made more so I doubled the sauce. This will be my standard recipe!
Pam bercik says
Made these and they were very good. I made more so I doubled the sauce. This will be my standard recipe!
Kathy says
Awesome! Thanks for the feedback!