Scalloped Potatoes Recipe Easy Style for Family Meals

Scalloped Potatoes Recipe. Easy Oven-Baked Method

When I first learned this scalloped potatoes recipe, it came from an old family cookbook where every holiday side dish was handwritten in pencil. The layers of potatoes baked in a creamy sauce made with butter and milk have been a go-to comfort dish ever since. It’s warm, rich, and works perfectly with roasted meats or even on its own.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 280

Ingredients Method Video Notes

Ingredients

  

• 6 medium russet or Yukon Gold potatoes peeled and thinly sliced
• 2 tbsp butter
• 2 TBSP all-purpose flour
• 2 cups whole milk warm.
• 1 cup heavy cream
• 1 cup shredded cheddar cheese optional.
• 1 garlic clove minced
• Salt and black pepper to taste
• Fresh thyme or parsley for garnish

Method

 

1. Preheat oven to 190°C (375°F) and lightly butter a 9x13-inch baking dish.
2. In a saucepan, melt butter over medium heat and stir in flour until smooth.
3. Slowly whisk in warm milk and cream, stirring constantly until thickened.
4. Add garlic, salt, and pepper, then remove from heat.
5. Layer half the potatoes in the baking dish, pour half the sauce, and repeat with the remaining potatoes and sauce.
6. Sprinkle cheese on top if using.
7. Cover with foil and bake for 40 minutes, then uncover and bake for another 20 minutes until golden and bubbly.
8. Let it rest for 10 minutes before serving so the sauce thickens nicely.

Video

Notes

• Slice potatoes evenly so they cook at the same speed.
• Don’t skip the resting time; it helps the sauce set properly.
• You can swap half the milk for vegetable broth for a lighter version.

Seasonal Variations

• Cheesy Scalloped Potatoes with Ham for Easter: Mix diced ham and shredded cheese into the layers for a hearty holiday version. Try this variation →
• Garlic Parmesan Scalloped Potatoes for Winter Dinners: Add roasted garlic and parmesan for a deeper flavor. Inspired version →
• Vegan Scalloped Potatoes with Cashew Cream: Use cashew milk and olive oil instead of dairy, but still creamy and rich. See vegan option →

Serving Suggestions

Here’s how people love to serve this classic dish:

• Pair your scalloped potatoes with baked salmon or roasted chicken for a complete meal. Salmon recipe here →
• Serve it beside beef roast, or Thanksgiving turkey; it fits into every special dinner.
• Add a side salad or green beans to balance the richness. Fresh side ideas →

Tips & Tricks

• Warm your milk before adding it to the roux; it prevents lumps.
• Thin slices (about ⅛ inch) bake evenly and stay tender.
• Use Yukon Gold potatoes for a creamy texture.
• For make-ahead scalloped potatoes, bake halfway, cool, cover, and finish later. Perfect for the holidays. See make-ahead guide →
• Leftovers taste even better the next day after the sauce has thickened overnight.

Nutrition (per serving):

• Calories: 280
• Carbs: 29g
• Fat: 15g
• Protein: 7g
• Sodium: 420mg