This Easy Scalloped Potatoes recipe has butter, onion, garlic, milk and potatoes for a rich, cheesy side dish. We love to make this dish for Easter, Thanksgiving, Christmas or any occasion!
Why You Will Love Scalloped Potatoes
- GREAT TO FEED A CROWD – Perfect for the holidays or any dinner party, these scalloped potatoes go with lots of side dishes, from Thanksgiving Turkey to a summer cookout. And this recipe is super easy to double or triple if feeding a larger crowd.
- EASY – With just a handful of common pantry staples and a couple of minutes of prep, these potatoes are a breeze to make. And they only take a couple of dishes!
- DELICIOUS – Layers of tender potatoes are swimming in a mixture of butter, milk, garlic and onion and then baked to bubbly perfection.
What’s The Difference Between Scalloped Potatoes and Au Gratin Potatoes?
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.
Easy Scalloped Potatoes Recipe
For step-by-step instructions, check out the printable recipe card below. But here are the ingredients you’ll need to get started:
- POTATOES – You can peel them if you’d like. But you don’t need to. We used Yukon Gold Potatoes.
- BUTTER – We used unsalted butter. If you use salted butter, you may want to decrease the amount added later in the recipe.
- ONION – We like using yellow onion for it’s sweeter, midler flavor. But you can use red onion if you’d like.
- GARLIC – Minced. You can use fresh garlic or the kind you get in the jar.
- SALT AND BLACK PEPPER – To taste.
- MILK – We used 2% milk. For a richer, more creamy result, you can use half and half or even heavy cream.
What Is The Best Potatoes For Scalloped Potatoes
I’d use Russet potatoes 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
Notes, Tips and FAQs
- CAN YOU FREEZE SCALLOPED POTATOES – Yes, you can freeze scalloped potatoes. Let them fully cool and then put them in a freezer safe container or wrap the the container in freezer wrap. They will be good in your freezer for up to 4 months. Thaw out overnight in the fridge.
- ADD CHEESE – As mentioned above, this may make them more of Potatoes Au Gratin. But who cares? Add some shredded cheddar cheese or swiss cheese to this recipe!
- ADD HAM – This Scalloped Potatoes and Ham dish is delicious!
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
Easy Scalloped Potatoes
- 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.