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!
LOOKING FOR MORE HOLIDAY SIDE DISHES? CHECK OUT:
- GARLIC ROASTED CARROTS WITH BUTTER
- TWICE BAKED RED POTATOES
- TWICE BAKED MASHED POTATOES
- SWEET POTATO CASSEROLE WITH MARSHMALLOWS
On The Lookout For Great Holiday Dishes? We Are!
This is, obviously, a recipe site. So, we LOVE the holidays on here! This is when friends and family get together to celebrate, drink and EAT. So, everyone is always looking for great recipes to make for a crowd during these times. Obviously, there are certain dishes that belong with certain holidays. Turkey for Thanksgiving, Ham for Christmas, Candy for Halloween…. Beer for St. Patrick’s Day….. Well, you get the idea! So, I love it when I can find a great dish you can share with friends and family that will fit into ALL of these holidays. I think I’ve got one with this recipe for Scalloped Potatoes. I think one would be especially great for Easter, just like this Ham, Green Bean and Potato Recipe!
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!
Just about any holiday meal with call for SOME sort of potato dish, whether is is mashed potatoes, potatoes au gratin or scalloped potatoes, you really can’t go wrong.
By the way… What is the difference between Au Gratin and Scalloped Potatoes?
Honestly, no one really knows for sure. 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 blurry line.
We have taken the liberty of blurring it even more by NOT adding bread crumbs to this particular recipe to make a lower carb version. We will be making a TRADITIONAL Scalloped Potato recipe on our blog soon, keep an eye out for that!
Other Notes and Tips
- Make sure you cut your potatoes into thin enough slices so that they get cooked all the way through. Is there anything worse than an undercooked potato? No. No there is not!
- 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!
- Also, if your 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.
I hope you enjoy this recipe for Scalloped Potatoes. Let me know how it turned out for you in the comments!
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!