These Mom’s Creamy Scalloped Potatoes are a classic for a reason. They’re the ultimate comfort food: tender potatoes bathed in a creamy sauce, baked to golden perfection. This recipe is simple, heartwarming, and guaranteed to disappear fast!

Why You’ll Love This Recipe

Nostalgia in Every Bite: This is the kind of dish that brings back warm memories of family dinners and cozy evenings.
Simple Ingredients, Amazing Flavor: With just a few pantry staples, you can create a dish that’s truly special.
Crowd-Pleaser: This is a guaranteed hit with everyone, from picky eaters to seasoned foodies.

Ingredients

You’ll be surprised how few ingredients you need to create this comforting masterpiece. Here’s your shopping list:

Potatoes: Thinly sliced, of course! Russet or Yukon Gold work beautifully.
Onions: Sliced nice and thin so they practically melt into the sauce.
Whole milk: The base of our creamy sauce.
Flour: Just a touch to thicken things up.
Kosher salt: Enhances all those delicious flavors.
Ground black pepper: A touch of spice.
Grated Romano cheese: Optional, but it adds a lovely salty kick and helps with browning.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Mom’s Creamy Scalloped Potatoes

Step 1: Prep the Potatoes and Onions

First things first, preheat that oven to 400 degrees F. Grab your baking dish (9×13 inches) and give it a good spray with cooking spray. Now, it’s time to get slicing! Aim for thin slices of potatoes and onions—the thinner, the better.

Step 2: Layer It Up

Start with a layer of potatoes on the bottom of your pan, overlapping them slightly. Sprinkle with half the onions, some salt, and pepper. Repeat with another layer of potatoes, onions, salt, and pepper. Finish with a final layer of potatoes and the remaining seasoning.

Step 3: Make the Sauce and Bake

In a bowl, whisk together the milk and flour until smooth. Pour this over the potatoes—it should almost cover them. If you’re using Romano cheese, sprinkle it over the top. Now, pop that dish in the oven uncovered and bake until golden brown and bubbly, about 1 hour.

Pro Tips for Making the Recipe

Use a mandoline: For perfectly thin and even potato slices, a mandoline is your best friend.
Don’t overcrowd the pan: Give those potatoes some space so they cook evenly.
Check for doneness: A knife should easily pierce the potatoes when they’re cooked through.

How to Serve Mom’s Creamy Scalloped Potatoes

Classic Side: These scalloped potatoes are the perfect companion to roasted chicken, ham, or any holiday feast.
Stand-Alone Star: Add a simple green salad, and you’ve got a satisfying and complete meal.
Leftover Love: They’re even delicious cold, straight from the fridge!

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Reheating

Reheat in 30-second bursts in the microwave, or covered in the oven at 350 degrees F until heated through.

FAQs

Can I use a different type of potato?
Yes, but Russet or Yukon Gold potatoes are ideal for their creamy texture.

Can I make this recipe ahead of time?
You can prep the ingredients ahead of time, but it’s best to assemble and bake the dish right before serving for optimal texture.

Why are my scalloped potatoes watery?
This can happen if the potatoes are sliced too thick or if you used too much milk. Make sure to slice them thinly and use the correct amount of milk.

Can I add other ingredients to this recipe?
Absolutely! Get creative and add some garlic, herbs, or even cheese to the sauce for extra flavor.

There you have it! A classic recipe for Mom’s Creamy Scalloped Potatoes, just like you remember. Enjoy every comforting bite!