If you’re craving that ultimate comfort side dish, you’re going to adore this Homemade Scalloped Potatoes Recipe. Seriously, I’ve made this countless times, and every single time my family can’t get enough. Creamy, cheesy, with just the right hint of garlic and onion—this dish feels like a warm hug in every bite. Stick with me, and I’ll walk you through everything to make sure your scalloped potatoes turn out perfect.
Why You’ll Love This Recipe
- Rich Creamy Texture: The sauce made with whole milk, butter, and garlic creates an indulgently silky consistency you’ll want seconds of.
- Perfectly Layered Flavors: The thinly sliced Yukon Gold potatoes absorb the seasoning and cheese beautifully for every forkful.
- Simple Ingredients, Big Impact: You likely have what you need in your kitchen, making this a go-to recipe for any occasion.
- Crowd-Pleaser: My family goes crazy for this dish, especially at holiday dinners or weekend get-togethers.
Ingredients You’ll Need
These ingredients come together to create the ultimate scalloped potatoes experience. Each plays its role, from the buttery base to the sharp cheddar punch, so don’t skip the details—even the onion and garlic make a huge flavor difference.
- Unsalted Butter: Using unsalted lets you control the saltiness; plus, it gives that rich buttery flavor without overpowering.
- Onion: Diced fine so it melts gently into the sauce, adding subtle sweetness.
- Garlic: Minced fresh garlic is a game-changer here—adds aroma and depth.
- Whole Milk: The creaminess that’s essential for that perfect sauce texture.
- Kosher Salt: Divided for layering seasoning perfectly throughout the dish.
- Ground Black Pepper: Just a touch to balance the richness.
- Yukon Gold Potatoes: They hold shape well and have a buttery flavor that’s ideal for scalloped potatoes.
- All-Purpose Flour: Helps thicken the sauce so it clings to the potatoes perfectly.
- Sharp Cheddar Cheese: Gives a bold cheesy flavor that melts beautifully.
- Parmesan Cheese: For topping—adds a golden, salty crust that’s irresistible.
Variations
One of the things I love about this Homemade Scalloped Potatoes Recipe is how easy it is to make your own. I often tweak it just a bit depending on what I have on hand or what my family’s craving.
- Add Bacon or Ham: I tried adding crispy bacon bits or diced ham into the layers once, and my family could not stop raving—it adds smoky, savory richness.
- Dairy-Free Alternative: Substitute the milk and cheeses with plant-based options for a creamy vegan version that still delivers comfort.
- Herb Boost: Fresh thyme or rosemary stirred into the milk mixture adds a lovely earthy dimension perfect for cooler months.
- Spicy Kick: A pinch of cayenne or smoked paprika gives a subtle heat that livens up the dish nicely.
How to Make Homemade Scalloped Potatoes Recipe
Step 1: Sauté the Aromatics
Start by heating your butter in a skillet over medium-low heat, then add the diced onion. Cook it gently for about 8 to 10 minutes until it becomes translucent—this slow cooking brings out sweetness without browning. Next, stir in the minced garlic, cooking just until fragrant, around a minute. Turn off the heat and pour in your whole milk, along with 1 teaspoon of salt and freshly ground pepper. Set this mixture aside to cool while you prep the potatoes. This step develops the savory flavor base, which I find makes all the difference.
Step 2: Slice and Prepare the Potatoes
This is where a sharp knife or mandoline becomes your best friend. Peel the Yukon Gold potatoes, then slice them VERY thin—about ⅛ to ¼-inch thick. Thinner slices mean they’ll cook evenly and absorb that cheesy, garlicky sauce better. Toss the sliced potatoes with the flour and the remaining salt in a large bowl, making sure all slices get coated. This not only helps thicken the sauce but adds structure so the layers hold together.
Step 3: Layer Them Up
Spread a third of the potato slices on the bottom of your greased 9×13-inch casserole dish. Pour one cup of that milky sauce over the top and scatter half a cup of shredded cheddar cheese. Repeat these layers twice more, ending with cheese on top. I like to cover the dish with aluminum foil sprayed on the side that touches the food—this stops the foil from sticking to the cheese while keeping moisture in during baking.
Step 4: Bake and Broil to Perfection
Bake covered for 35 minutes at 375°F, then remove the foil and continue baking uncovered for another 25 minutes. You’ll know it’s ready when the potatoes are tender and the sauce is bubbly. Sprinkle Parmesan cheese over the top, then pop it under the broiler for 1 to 3 minutes until golden and bubbly—you’ll want to watch closely here to avoid burning. Let the dish sit for about 20 to 25 minutes after baking so the sauce thickens and sets, giving you perfect slices every time.
Pro Tips for Making Homemade Scalloped Potatoes Recipe
- Slice Thinly and Evenly: I discovered this trick when I used a mandoline—consistency means even cooking and creamier layers.
- Don’t Skip the Resting Time: Letting it rest after baking lets the sauce thicken up nicely, so your slices won’t slide apart.
- Foil Spray Trick: Spraying the foil that covers the dish prevents the cheese from sticking—this was a game changer to keep it neat!
- Watch the Broiler Closely: Since broilers vary, keep an eye on those last few minutes to get a perfectly golden crust without burning.
How to Serve Homemade Scalloped Potatoes Recipe
Garnishes
I love sprinkling a bit of extra shredded cheddar or some fresh chopped parsley on top just before serving—it adds a pop of color and a fresh note that brightens the creamy richness.
Side Dishes
This dish pairs beautifully with roasted chicken, a juicy steak, or even a simple green salad for a lighter balance. Whenever I make this, I opt for something with a bit of acidity or crispness to cut through the richness.
Creative Ways to Present
For special occasions, I sometimes bake this in individual ramekins for single servings—it feels so fancy and makes plating easier. You can also sprinkle crispy fried onions or breadcrumbs on top before baking to add a crunchy texture twist that guests love.
Make Ahead and Storage
Storing Leftovers
After it cools, I store leftovers in an airtight container in the fridge for up to 3 days. Reheating in the oven works best to keep the texture intact—microwaving can make it a bit soggy.
Freezing
I’ve frozen scalloped potatoes successfully for up to 2 months. Just assemble and bake partially before freezing, then thaw overnight and finish baking. This saves time for holiday meals or busy nights.
Reheating
To reheat, cover the dish loosely with foil and bake at 350°F until warmed through—usually about 20 minutes. This keeps the potatoes creamy and prevents them from drying out.
FAQs
-
Can I use other types of potatoes for this recipe?
Absolutely! Yukon Gold potatoes are my favorite because they hold their shape and have a buttery flavor, but Russet potatoes can also work well. Just remember that waxier potatoes tend to hold together better, so avoid varieties that turn mushy easily.
-
Do I have to peel the potatoes?
Peeling is recommended to achieve a silky texture and even layering, but if you love the rustic look and texture, you can leave the skins on—just make sure they’re washed thoroughly.
-
Can I make this recipe ahead of time?
Yes! You can assemble the dish and refrigerate it covered for up to a day before baking. Just bring it to room temperature before popping it in the oven so it bakes evenly.
-
What if I don’t have a mandoline slicer?
No worries—use a very sharp knife and take your time slicing as thinly and evenly as possible. The thinner the slices, the better the texture will be after baking.
Final Thoughts
This Homemade Scalloped Potatoes Recipe has become one of those family favorites that I always keep in my recipe arsenal. It’s reliable, utterly delicious, and the creamy layers always impress guests without being complicated. I hope you enjoy making it as much as I do—there’s truly something magical about that first forkful of cheesy, garlicky potatoes fresh from the oven. Give it a try this weekend and see how quickly it disappears from your table!
Print
Homemade Scalloped Potatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This homemade scalloped potatoes recipe features tender Yukon Gold potatoes layered with a creamy garlic and onion milk sauce, sharp cheddar, and Parmesan cheese. Baked to golden bubbly perfection, it’s a comforting classic side dish perfect for any occasion.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, ¼-inch diced
- 6 garlic cloves, minced (about 2 tablespoons)
- 2 cups whole milk
- 2 teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- 3 pounds Yukon Gold potatoes (about 6 to 8 medium)
- 3 tablespoons all-purpose flour
- 6 ounces sharp cheddar cheese, shredded (about 1 ½ cups)
- 1 ounce Parmesan cheese, shredded (about ¼ cup)
Instructions
- Preheat and prepare dish: Place a rack in the center of your oven and preheat to 375°F. Coat a 9×13-inch casserole dish with nonstick spray and set aside.
- Sauté onion and garlic: In a medium pot or wide skillet with high sides, heat the butter over medium-low heat. Add the diced onion and cook for 8 to 10 minutes, stirring often, until translucent. Stir in the minced garlic and cook just until fragrant, about 1 minute more, then turn off heat.
- Add milk and season: Stir the milk, 1 teaspoon of kosher salt, and black pepper into the pot with the onions and garlic. Set aside to cool slightly.
- Prepare potatoes: Peel the potatoes and slice them very thinly (about ⅛ to ¼-inch thick) using a mandoline or sharp knife. Place potato slices in a large bowl, sprinkle with the flour and remaining 1 teaspoon kosher salt, and toss with your hands to coat evenly.
- Layer the casserole: Spread one-third of the potato slices evenly in the bottom of the prepared dish. Spoon 1 cup of the milk mixture over the potatoes, then sprinkle ½ cup shredded cheddar cheese on top. Repeat this layering process two more times, ending with cheddar cheese on top.
- Bake covered: Lightly mist a large sheet of aluminum foil with nonstick spray and cover the casserole dish, spray-side down. Bake for 35 minutes.
- Bake uncovered: Remove the foil and bake uncovered for an additional 25 minutes, or until the potatoes are tender when pierced with a fork.
- Add Parmesan and broil: Remove the dish from the oven and sprinkle shredded Parmesan cheese on top. Switch the oven to broil and return the pan to the oven for 1 to 3 minutes until the cheese is golden brown and bubbly. Watch carefully to avoid burning.
- Rest before serving: Allow the scalloped potatoes to stand at room temperature for 20 to 25 minutes to let the milk mixture set and thicken before serving.
Notes
- Use a mandoline for evenly thin potato slices to ensure even cooking.
- Resting the casserole before serving helps the sauce thicken for a creamier texture.
- Be careful when broiling the cheese topping to prevent burning; watch it closely.
- You can substitute sharp cheddar with your favorite cheese for a different flavor profile.
- For a lighter version, use low-fat milk instead of whole milk.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
