Scalloped Potatoes Recipe

4.91 from 10 votes

This scalloped potatoes recipe is layered with thinly sliced potatoes and an easy, creamy sauce with the perfect blend of seasonings, ideal for a holiday side dish or any special occasion. This is how I like to make mine.

Prep Time10

Cook Time1

Course: Side Dish

Cuisine: American

Keyword: potatoes, roux

Servings:

Calories: 259kcal

Author: Mike Hultquist

Ingredients

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

OPTIONAL ADDITIONS

1 ½ cups shredded cheddar cheese or other melty cheese

Instructions

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.

Notes

Consider adding cream cheese to your sauce along with cheddar cheese for extra cheesiness. NOTE: If you use cheese, it’s technically “potatoes au gratin”, but I promise not to tell anyone.

Spice It Up! This dish is all about the spices. Use a nice Cajun or Creole seasoning blend for some spicy goodness.

Nutrition