Scalloped potatoes may seem like a complicated dish, but in reality, they are easy to make! It is also one of the best comfort foods you can eat! Scalloped potatoes are a staple in the south and are often served at dinner time with other side dishes such as bacon or green beans. If you want to serve these easy scalloped potatoes for dinner tonight, try this recipe out from our blog!
Learn How To Make Creamy Scalloped Potatoes To Serve As A Dinner Side Dish!
Are you looking for a side dish that will not only be easy to make but also tastes great? Scalloped potatoes are the perfect solution! Not only are they delicious, but they’re so easy to prepare.
Scalloped potatoes are a favorite dish in the south, with their creamy filling and crispy top crust. When people think of these potatoes, they often picture a dish so heavy and rich that it can only be served on cold winter days.
The truth is, there are many ways to enjoy this dish all year round- especially around the holidays!
My grandma would always whip up a batch of these potatoes and cheesy broccoli and rice for our family potlucks and holiday dinners. I always just loaded up my plate with all of these delicious sides and never had room for the main meal.
And it’s always so creamy that no one believes there’s not cheese in this dish. It’s just so good!
Ingredients Needed To Make Scalloped Potatoes
Here is a list of ingredients you’ll need to make this potato recipe:
- Potatoes: I’ve found that the best kind of potatoes for this recipe are russet potatoes. You could also use yellow golden potatoes too! Make sure to slice the potatoes as thinly as possible.
- Butter + Flour: Combine these two ingredients to make a roux as the base for the cream sauce. Make sure to use all purpose flour.
- Milk: Adding milk to the flour and butter roux help really bring that rich creamy flavor to the sauce before pouring it over the sliced potatoes.
- Onion: Finely chop the onions to add little bursts of flavor to the scalloped potatoes.
Don’t forget the salt and pepper!
What To Serve With This Scalloped Potato Recipe
You can serve this easy scalloped potato recipe with really any kind of protein. A personal favorite is to pair it with fried chicken, country ham, steak or pork loin!
If you are looking for a great side dish, try serving the potatoes alongside bacon green beans and cornbread muffins! You’ll have your whole meal covered in one go.
This easy dinner idea is sure to be a hit at your next family gathering too – everyone will love it!!
Frequently Asked Questions About Easy Scalloped Potatoes
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible.
Scalloped potatoes vs. au gratin. What’s the difference?
Au gratin potatoes are made with a béchamel sauce, which is a white sauce made of butter and flour with shredded cheese added in between each layer.
Scalloped potatoes are layered with milk and/or cream.
Can I make this potato recipe gluten-free?
Yes! To do this, swap out the flour for a gluten-free alternative like arrowroot powder or cornstarch.
What are the best herbs to add to these scalloped potatoes?
It’s easy to add any of your favorite herbs or spices to this recipe. I usually use one or more from the following list:
- Thyme (fresh)
- Parsley (roughly chopped, fresh)
- Oregano (fresh or dried)
You can also find prepped blends like Italian seasoning at the grocery store that make it super quick and easy. The possibilities are endless!
You might want a little basil with thyme, for example. Or, something spicy like cayenne pepper if you’re in the mood for something with a little kick.
Should I soak potatoes before making this dish?
No! Soaking potatoes in the pot for a long time can sometimes make the dish watery. You want the potatoes to still have that starch to naturally thicken the creamy sauce it is baked in.
You may want to soak your potato slices in milk before cooking them; this will help keep them from getting watery once cooked.
Can you make scalloped potatoes ahead of time and reheat?
Yes, you can. Scalloped potatoes are best when they’re served hot and crispy right out of the oven.
However, if you need to make them ahead of time for any reason (perhaps because it’s a dish that typically takes some preparation), then all good – just be sure to cover them tightly with aluminum foil or plastic wrap as not to dry them out while waiting.
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for easy scalloped potatoes, take a look at some of these other yummy recipes:
- Creamy Mac and Cheese Recipe
- Roasted Butternut Squash Soup
- Bisquick Sausage Balls With Cheese
- Creamy Chicken Fettucine Alfredo
- Cheesy Broccoli and Rice Casserole
- Cheesy Hashbrown Casserole Recipe
Okay, so scalloped potatoes: Better than au gratin? If so, let me know! I’d love to hear what you think in the comments below!
Easy Scalloped Potatoes
- Medium Sauce Pan
- 9 x 13 Casserole Dish
- 6 medium Russet Potatoes
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 tsp. salt
- ¼ tsp. pepper
- 2 ½ cups milk
- ¼ cup onion, finely chopped
- 1 Tbsp. butter
- Preheat oven to 350 degrees.
- Rinse potatoes with water, peel them and then rinse them again.
- Slice potatoes very thin.
- Finely dice onion until you have ¼ of a cup.
- Make cream sauce by heating 3 Tbsp. of butter over medium heat.
- Blend in flour, salt and pepper until smooth and bubbly, stirring constantly. If it doesn't bubble quickly on medium heat, turn it up to medium-high heat for a bit.
- Remove from heat and stir in milk.
- Heat on medium-high until boiling and boil and stir for one minute.
- In casserole dish layer ⅓ potatoes, ½ onion and ⅓ sauce. Repeat 3 times with no onion on the top layer.
- Bake covered on 350 for 30 minutes, then uncover and bake another hour or longer until soft.