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Home / Recipes / Side Dishes / Easy Scalloped Potatoes

Easy Scalloped Potatoes

1 hr 15 mins
| 2 Comments |
5 from 4 votes
Jump to Recipe 11/23/19 | Updated: 12/18/19 | by Nora
Scalloped Potatoes Pin

If you need an easy but impressive side for a holiday meal (or something delicious to bring to a potluck), try my recipe for scalloped potatoes. They don’t require much work and come out so creamy and delicious!

close up photo of scalloped potatoes in a casserole dish
scooping scalloped potatoes out of a dish with a spoon

I have hardly ever met anyone who doesn’t appreciate a good dose of carbs in a creamy sauce. And I most definitely fall in this camp, too!

Give me a bowl of Mac and Cheese, a plate full of mashed potatoes or risotto and I’ll make a meal of it.

And that’s why we’re talking about the quintessential starchy comfort food today: Scalloped potatoes 💛 which I’d most definitely eat as a full meal any day of the week.

I dare to say this is the best recipe for these dreamy potatoes you’ll find – most notably because I put in a tiny bit of extra work by sautéing the onions before adding them to the casserole. It’s only a few minutes you’ll need to invest, but the flavor is so much better than adding them raw. If you’re not a fan of onion just leave them out!

Either way, make these for Thanksgiving, Christmas, Easter… if you want to shine with a delicious side at your holiday dinner. They go perfectly with my Crock Pot Cranberry Turkey Breast for Thanksgiving, or my Crock Pot Pineapple Ham for Easter! Or bring them to your next church potluck, because it never hurts to have millions of people ask you for a recipe 😉

How to make scalloped potatoes:

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casserole dish full of scalloped potatoes
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Easy Scalloped Potatoes

Try these easy scalloped potatoes if you need an easy but impressive side dish. They come together in no time and are wonderfully creamy and delicious – for a holiday
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 4 votes
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Recipe details

Prep 20 mins
Cook 45 mins
Resting Time 10 mins
Total 1 hr 15 mins
Servings 8 SERVINGS

Ingredients
 

  • 1 large yellow onion thinly sliced
  • 4 heaping cups peeled and thinly sliced potatoes about 2 pounds
  • 3 tablespoons butter sliced

Sauce:

  • 1 ½ cups milk
  • 2 tablespoons flour
  • 1 teaspoon salt
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg

Instructions
 

  • Prep: Heat the oven to 375°F and butter a 2 quart casserole dish.
  • Sauté the sliced onions until softened and starting to brown.
  • Layer the casserole: Layer half of the sliced potatoes in the casserole dish and top with all of the onions and half of the sliced butter, then arrange the remaining potatoes on top. Whisk together all ingredients for the sauce in a saucepan, then gently heat on the stove just before boiling, then pour evenly over the casserole (it should just cover the potatoes, if there isn’t enough sauce, pour a little extra milk on top).
  • Bake: Bake the potatoes for 20 minutes, then loosely cover with aluminum foil and finish baking for 20-25 minutes, or until the potatoes are cooked through and the sauce is bubbly. Let sit on a rack on the counter for 5-10 minutes before serving so the sauce can thicken.
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Notes

Step by Step Images:

Sauté the onions until they’re softened and starting to brown and caramelize for the best flavors.
sautéed onions in a skillet with a wooden spoon
Make sure to slice the butter thinly to be able to spread it across the casserole dish.
sliced potatoes in a casserole dish topped with sautéed onions and butter
Once the potatoes, onions and butter are layered in the casserole dish, carefully pour the warmed sauce over the dish so that the potatoes are just covered. Add some additional milk (cold is fine here) if it seems too dry.
pouring milk over a dish with sliced potatoes

Ingredient Notes:

  • potatoes: Use starchy potatoes because they turn out nice and creamy, and they are a vital part of thickening the sauce. Russets work and will turn out extremely creamy, Yukon Gold are so versatile and work perfectly here, too. They hold their shape a little better.
  • milk: I use whole milk for the richest and creamiest results, but you can use a lower fat percentage if you prefer. You can also use part cream and part milk, or all cream for a very rich dish.
  • butter: don’t skimp on the butter, scalloped potato occasions are not the time and place to go on a diet.

Cooking Tips:

Slicing the potatoes: Slicing the potatoes with a mandolin or a food processor is much easier and faster than doing it by hand. If you don’t have those, use a large, sharp knife and a sturdy chopping board to make the slicing easy and efficient.
Why warm the sauce: I warm the sauce ingredients before adding them to the casserole so that the baking process is quick-started. Don’t worry, your sauce doesn’t have to thicken yet on the stove, and it doesn’t need to boil either – just heat it up until it’s steaming hot, then VERY carefully pour it over the potatoes.

Nutrition

Serving: 1gCalories: 182kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 334mgFiber: 3gSugar: 2g
Nutrition is an estimate.

More recipe information

Course: Easy Side Dish Recipes
Cuisine: American

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Pat Tucker says

    December 23, 2021 at 6:20 pm

    5 stars
    Pressed for time, I put the dish into the microwave for 15 minutes, tested the potatoes, then nuked for another 10 minutes. Finished dish was very good.

    Reply
    • Nora says

      January 01, 2022 at 10:51 am

      I’m so glad, Pat!

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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