Easy Scalloped Potatoes

Why You’ll Love This Recipe

I love how simple yet elegant this recipe is. The buttery onion-garlic base and a touch of nutmeg give the sauce a depth that makes it feel restaurant-worthy, but it’s all made with easy-to-find ingredients. I can make it ahead of time, freeze the leftovers, and even switch up the seasonings depending on the meal. It’s reliable, versatile, and always comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 tablespoons butter

• 1 large yellow onion, diced (about 1 cup)

• 1 clove garlic, minced (about 1 tsp)

• 4 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup chicken broth

• 1¾ teaspoons salt, divided

• ¼ teaspoon garlic powder

• ¼ teaspoon ground paprika

• ⅛ teaspoon ground nutmeg

• ¼ teaspoon ground black pepper

• 3 pounds Yukon Gold potatoes, thinly sliced (about 1/10 – ⅛ inch thick)

Directions

1. Prep
I preheat the oven to 350°F and grease a 9×13-inch baking dish. I also thinly slice the potatoes, trying to keep them consistent for even baking.

2. Cook Onion and Garlic
In a large saucepan, I melt the butter over medium heat. I sauté the diced onion for about 8 minutes until it’s soft but not browned, then add the garlic and cook for 1 more minute. I reduce the heat to medium-low.

3. Make the Sauce
I stir in the flour and cook it for 1–2 minutes, stirring constantly. Then I gradually whisk in the chicken broth, making sure it’s smooth and lump-free. I whisk in the milk, then add 1 teaspoon of salt, garlic powder, paprika, nutmeg, and black pepper. I bring it to a low boil and let it cook until it thickens slightly—about 1 minute. I taste and adjust the seasoning if needed.

4. Assemble the Dish
I spread a thin layer of the sauce on the bottom of the prepared dish. I layer ⅓ of the potatoes, sprinkle with ¼ teaspoon salt, and spoon ⅓ of the sauce over them. I repeat the layers two more times, finishing with a layer of sauce on top.

5. Bake
I cover the dish tightly with foil and bake for 40 minutes. Then I remove the foil and bake for another 30–45 minutes, until the potatoes are fork-tender and the top is golden brown. If the top starts browning too fast, I loosely cover it again with foil.

6. Rest and Serve
Once out of the oven, I let the dish rest for 10 minutes before serving. That resting time helps the sauce thicken slightly and the layers stay intact.

Servings and timing

This recipe serves 8 people as a side dish. It takes about 30 minutes to prep, 1 hour 30 minutes to cook, and 10 minutes to rest—so plan for about 2 hours and 10 minutes total. Each serving is around 182 calories, making it a hearty but balanced side.

Variations

I sometimes add shredded cheese between the layers (gruyère, cheddar, or Parmesan work great) to turn it into more of a gratin. When I want to make it vegetarian, I use vegetable broth instead of chicken. For extra flavor, I’ve also added sautéed leeks or a pinch of fresh thyme. And when I want a crispier top, I broil it for the last 2–3 minutes.

Storage/Reheating

Leftovers keep well. I store them in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish and warm it in a 350°F oven for 20–25 minutes or microwave individual portions. For make-ahead, I assemble the dish up to 24 hours ahead and refrigerate, then bake when ready. I’ve also frozen it after baking—just cool it completely, wrap tightly, and freeze for up to 3 months. I thaw overnight before reheating.

FAQs

Can I use a different type of potato?

Yes, but I prefer Yukon Golds for their creamy texture. Russets work too, but they break down a bit more, giving a softer result.

Can I make this dish dairy-free?

I use olive oil instead of butter and plant-based milk for a dairy-free version. The flavor is still rich, but the texture is slightly different.

Do I have to use flour?

The flour helps thicken the sauce. For gluten-free, I use a 1:1 gluten-free flour blend with great results.

Can I prep this ahead?

Absolutely. I often assemble it the night before, refrigerate, and bake the next day. Just add 5–10 extra minutes to the baking time if it’s going in cold.

How thin should the potatoes be?

I slice them about 1/10–⅛ inch thick. A mandoline slicer makes this faster and more consistent, but I’ve done it with a sharp knife too.

Conclusion

These easy scalloped potatoes are a timeless classic that always hits the spot. The creamy, herbed sauce and tender layers of golden potatoes come together into a dish that’s cozy, satisfying, and worthy of any holiday or family dinner. Whether I’m making them for a crowd or just for myself, they’re a reliable, delicious side that I’ll never get tired of.

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