My mom’s creamy scalloped potatoes are the ultimate comforting side for family dinners — everyone will be back for seconds. Made with just a few ingredients and baked to golden perfection in about an hour.
Why You’ll Love This Homemade Scalloped Potatoes Recipe
Scalloped potatoes and spiral ham just belong together — a timeless pairing for holidays and family meals. This recipe is my mom’s version: simple, dependable, and full of comforting flavor. It uses a handful of everyday ingredients to create a creamy, savory casserole that feeds a crowd and reheats beautifully.
What makes this dish so good:
- Cheesy, savory flavor
- Creamy texture without heavy cream
- Family-friendly and budget-friendly
- Great for holidays and potlucks
- Leftovers taste even better the next day
Ingredient Information and Substitutions
- Potatoes – Russets work great for a creamy texture because they’re starchy. Yukon Gold or red potatoes are fine substitutes if you prefer.
- Onions – Yellow onions are classic, but white or sweet onions work as well. Slice thinly so they soften into the dish.
- Milk – Whole milk gives the best creaminess without being too heavy. Avoid skim for best results.
- Flour – Thickens the milk to make a silky sauce. It’s whisked into the milk to form a slurry.
- Salt & Pepper – Season to taste; the recipe lists recommended amounts below.
- Grated Cheese – Optional but recommended. Romano or Parmesan add a savory finish; use your favorite if you prefer.
How to Make Scalloped Potatoes
Step 1 – Prepare the pan and layers
Preheat the oven to 400°F (200°C). Spray a 9 x 13-inch baking pan with cooking spray. Arrange a single layer of thinly sliced potatoes across the bottom of the pan, allowing slices to overlap slightly. Sprinkle half of the sliced onions, 1 teaspoon kosher salt and 1/4 teaspoon black pepper over the potatoes. Repeat with another layer of potatoes and the remaining half of the onions, then top with the remaining potatoes and the rest of the salt and pepper.
Step 2 – Make the milk and flour slurry
Whisk the flour into the whole milk until smooth. Pour the mixture evenly over the layered potatoes — it should come up close to the top of the potatoes but not completely cover them. Add a little extra milk if needed. If using grated Romano or Parmesan, sprinkle it over the top now.
Step 3 – Bake
Bake the dish uncovered at 400°F for about 1 hour, or until the top is golden brown and the potatoes are fork-tender. If you won’t serve it right away, cover the baking dish with foil and refrigerate; bake just before serving.
Frequently Asked Questions
Au gratin potatoes usually include cheese in the layers. This scalloped recipe gives you the option to add Romano or Parmesan for a cheesy finish.
A mandoline gives uniform, thin slices quickly, but a sharp knife used with care will work too. Aim for about 1/8–1/4 inch thickness.
Yes. Assemble the dish, cover, and refrigerate for a day or two. Bake when ready to serve.
They should be tender and creamy while retaining a slight bite so they don’t turn into mashed potatoes.
Yes. Substitute the all-purpose flour for a 1:1 gluten-free flour blend.
Tips for Success
- Slice potatoes very thin (about 1/8–1/4 inch) so they cook evenly.
- Slice onions thinly so they soften into the layers.
- Use cooking spray or lightly oil the pan to prevent sticking.
- Arrange potatoes in slightly shingled layers for even cooking.
- The milk should almost cover the potatoes but not drown them—start with about 2.5 cups and add more if needed.
- Bake uncovered to allow the top to crisp and brown; cheese helps with browning.
- Prep ahead: wash potatoes and slice onions ahead of time for faster assembly.
- Storage: cool completely, store airtight in the fridge up to 4 days. Reheat in the oven at 350°F or in short microwave bursts.
What to Serve With These Scalloped Potatoes
Scalloped potatoes pair well with roast ham, roasted turkey, pork loin, or any simple protein. Complement them with green vegetables like peas, garlic green beans, or broccoli with cheese sauce, and finish the meal with a light dessert.
Other Delicious Potato Recipes to Try
-
Crispy Parmesan Potatoes
-
Cheddar & Broccoli Twice-Baked Potatoes
-
Savory Sweet Potato Casserole
-
Ranch Potatoes
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If you enjoyed this recipe, please leave a rating and share your feedback in the comments. Follow the recipe card below for precise measurements and step-by-step instructions.
Mom’s Creamy Scalloped Potatoes
Jessy Freimann
Equipment
- 9 x 13 Pan
- Chef’s knife
- Cutting board
- Mandoline (optional)
- Measuring cups
- Whisk
Ingredients
- Cooking spray
- 5–6 cups thinly sliced potatoes (about 1/8–1/4 inch thick)
- 2 cups thinly sliced onions
- 3 cups whole milk
- 1/3 cup flour
- 3 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
- 1/4 cup grated Romano cheese (optional)
Instructions
- Preheat the oven to 400°F. Spray a 9 x 13″ baking pan with cooking spray. Spread a layer of potato slices to cover the bottom of the pan.
- Sprinkle half the onions, 1 teaspoon salt, and 1/4 teaspoon pepper over the potatoes.
- Add another layer of potatoes.
- Sprinkle the remaining onions, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Layer the remaining potatoes and sprinkle with the remaining salt and pepper.
- Whisk the flour into the milk until smooth and pour the mixture over the potatoes. It should almost cover them; add a bit more milk if needed.
- If using cheese, sprinkle it on top.
- Bake uncovered for about 1 hour, until the top is golden and potatoes are fork-tender. Let rest 10 minutes before serving.
Notes
- Slice potatoes and onions as thinly as possible for even cooking (about 1/8–1/4 inch).
- Lightly oil or spray the baking pan to prevent sticking.
- The milk should nearly cover the potatoes but not submerge them.
- Bake uncovered so the top crisps; cheese helps with browning.
- Prepare potatoes and onions ahead to save time on the day you bake.
- Store cooled leftovers in an airtight container in the fridge up to 4 days. Reheat in the oven at 350°F or in short microwave bursts.
Nutrition
Calories: 74 kcal
Carbohydrates: 8 g
Protein: 4 g
Fat: 3 g
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