This scalloped potatoes recipe is layered with sliced potatoes and creamy sauce with just the right seasonings, the perfect holiday side dish, easy to make!
The Best Scalloped Potatoes - Right Here!
Forget the mashed potatoes, my friends. If you want to make the ultimate potato dish, scalloped potatoes are where it's at.
Whether you're making scalloped potatoes for the holidays - they ARE the perfect holiday side dish - or serving them up for a special occasion, you need the right recipe to make them as awesome as they can be.
This is recipe.
I make my scalloped potatoes with thinly sliced layers of potatoes and onions - onions are key! - along with a thick and creamy sauce and the perfect blend of seasonings.
You can make it with or without cheese, whichever you prefer. I can't tell which one I like better! I love it both ways!
I think you'll love this recipe as much as we do. It is seriously amazing. Take one bite, you'll see.
Let's talk about how to make scalloped potatoes, shall we?
Scalloped Potatoes Ingredients
- FOR THE POTATOES
- Potatoes. Use your favorites, peeled or unpeeled. Yukon gold potatoes or russet potatoes are good here.
- Onion. Onion is KEY for me for additional flavor that permeates the dish.
- FOR THE CREAMY SAUCE
- Seasonings. I'm using paprika, cayenne, garlic powder, and salt and pepper. Feel free to use your favorites.
- OPTIONAL ADDITIONS
- Cheddar Cheese. Or use other melty cheese. See the recipe notes section.
How to Make Scalloped Potatoes - the Recipe Method
The Prep. Preheat oven to 350 degrees F.
Rinse and dry the sliced potatoes and onions in cold water. Set them aside.
Make the Creamy Sauce. Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the flour to form a roux (paste) and cook 2 minutes. Do not let it brown.
Add the warmed milk, stirring, until the sauce thickens. The sauce should coat a spoon.
Cheese Option: If you’d like a cheesy version, stir in 1 cup shredded cheddar cheese until incorporated.
Spice and Simmer. Bring to a boil. Add the paprika, garlic powder, cayenne, and salt and pepper. Lower the heat and cook 2-3 minutes longer, stirring.
Remove from heat.
The First Layer. Layer a lightly oiled baking dish or casserole dish (8x8) with half the thinly sliced potatoes, then half the onions.
Make a nice, even layer, so everything spreads across the bottom of the pan. This will help it cook more evenly.
Add the Sauce. Cover with half the bechamel (cream sauce) or cheese sauce, if using cheese.
The Second Layer. Top with remaining potatoes, then onions, then remaining bechamel.
Sprinkle with extra paprika and cayenne if desired for color.
Cheese Option: If using cheese, sprinkle remaining ½ cup shredded cheese over the top.
The First Bake. Cover and bake for 30 minutes. Use aluminum foil, or a baking dish cover, whichever is easiest.
The Second Bake. Remove the cover and bake another 30-40 minutes, or until bubbly and the potatoes are tender to your liking.
Boom! Done! Your scalloped potatoes are ready to serve. Easy enough to make, isn't it? This dish will make the perfect holiday side dish, or any special meal.
I hope you enjoy them as much as we do!
Recipe Tips & Notes
Should I Peel the Potatoes for Scalloped Potatoes? There is no need to peel the potatoes, but you can if you'd prefer. I make mine with unpeeled potatoes.
Cheese Options. Cheddar cheese is perfect here, but you can use any melty cheese.
Consider adding cream cheese for extra decadence. Parmesan is also a wonderful addition. Go for it! Cheese it up!
NOTE: If you use cheese, it’s technically “potatoes au gratin”, but I promise not to tell anyone.
Add Meats! A great addition is chopped or country ham, for a wonderful dish of scalloped potatoes and ham. I also love it with Mexican chorizo or smoked andouille sausage.
Spice It Up. This is not usually a "spicy" recipe, but you can very easily up that spice and heat factor with the addition of your favorite spices.
Feel free to add in more cayenne pepper, or bring in your favorite Cajun seasoning or Creole seasoning blend. Don't forget the hot sauce!
Make Ahead Scalloped Potatoes
Can I make scalloped potatoes ahead of time? Yes, you can. The best way to do this is to make the recipe as written, but only bake it, covered, for 30 minutes without the shredded cheese topping.
Then, cover and refrigerate the dish.
When you'd like to serve, bring it to room temp, then top with shredded cheese, and bake for 30 minutes, or until the potatoes are nicely tender.
This recipe will last up to 5 days in the refrigerator in a sealed container. Simply reheat in the oven to enjoy them again.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy my scalloped potatoes recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Scalloped Potatoes Recipe
FOR THE POTATOES
- 2 pounds potatoes thinly sliced (1/8" thick - a mandolin is best for consistency)
- 1 small onion thinly sliced
FOR THE CREAMY SAUCE
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk heated
- 1 tablespoon paprika + more as needed
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese or other melty cheese
- Preheat oven to 350 degrees F.
- Rinse and dry the sliced potatoes and onions. Set them aside.
- Make the Creamy Sauce. Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the flour to form a roux (paste) and cook 2 minutes. Do not let it brown.
- Add the warmed milk, stirring, until the mixture thickens. The sauce should coat a spoon.
- Cheese Option: If you’d like a cheesy version, stir in 1 cup shredded cheddar cheese until incorporated.
- Bring to a boil. Add the paprika, garlic powder, cayenne, and salt and pepper. Lower the heat and cook 2-3 minutes longer, stirring. Remove from heat.
- Layer a lightly oiled baking dish (8x8) with half the potatoes, then half the onions. Cover with half the bechamel (creamy sauce).
- Top with remaining potatoes, then onions, then remaining bechamel. Sprinkle with extra paprika and cayenne if desired for color.
- Cheese Option: If using cheese, sprinkle remaining ½ cup shredded cheese over the top.
- Cover and bake for 30 minutes.
- Remove the cover and bake another 30-40 minutes, or until bubbly and the potatoes are tender to your liking.