Homemade scalloped potatoes bake in a silky onion and garlic cream sauce until the slices are tender, the top is golden, and the edges turn lightly crisp.
Thin sliced white potatoes are layered with a simple roux based sauce made from butter, flour, milk, and broth, then baked first under foil and again uncovered. It is the classic Sunday dinner side dish that goes with nearly any roast.
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Why This Homemade Scalloped Potatoes Recipe Works
A real white sauce thickened with a butter and flour roux clings to every slice and does not curdle the way plain milk can in a long bake. Chicken broth adds savory depth.
Baking covered for the first stretch steams the potatoes until they are nearly tender, and the uncovered finish browns the top. This two step method prevents raw centers.
Even slices matter most, because thick and thin pieces cook at different speeds. A mandoline or a sharp knife and a steady hand fixes that.
Ingredients for Homemade Scalloped Potatoes
- You need three pounds of white potatoes sliced about a quarter inch thick, one large diced onion, and two cloves of minced garlic. The sauce uses six tablespoons of butter, six tablespoons of all purpose flour, two cups of whole milk, and one cup of chicken broth.
- Season with half a teaspoon of salt and a quarter teaspoon of black pepper, and grease a nine by thirteen inch baking dish. A mandoline gives the thinnest, most even slices.
White potatoes. Medium starch potatoes hold their shape and still turn creamy as they bake.
Butter and flour. Cooked together as a roux, they thicken the sauce so it coats the slices instead of pooling.
Milk and broth. Milk brings richness, while broth adds a savory edge that balances the cream.
Onion and garlic. Both soften in the butter and perfume the sauce, giving the dish a gentle sweetness.
Salt and pepper. Seasoning in the sauce spreads flavor through the whole pan.
How to Make Homemade Scalloped Potatoes
1. Slice the potatoes. Heat the oven to 350 degrees F, grease the baking dish, and slice the potatoes evenly about a quarter inch thick.
2. Cook the roux. Melt the butter in a pan over medium heat, soften the onion and garlic for three minutes, then stir in the flour for about two minutes.
3. Make the sauce. Slowly whisk in the milk and broth, bring the sauce to a boil, stir until thick, and add the salt and pepper.
4. Layer the dish. Arrange half the potatoes in the dish, pour over half the sauce, then repeat with the remaining potatoes and sauce.
5. Bake in two stages. Cover with foil and bake forty five minutes, uncover, and bake thirty five to forty five minutes more until bubbly, golden, and fork tender.
6. Rest before serving. Let the dish stand for fifteen minutes so the sauce sets and the slices hold together.
How to Serve Homemade Scalloped Potatoes
Bring the dish to the table while it is still bubbling, and scoop from the corners where the edges are crisp. It makes a rich partner for balsamic pot roast or meatloaf cupcakes. For lighter plates pair it with lemon baked halibut and baked yellow squash.
How to Store and Reheat Homemade Scalloped Potatoes
Cool the dish within two hours, cover it, and refrigerate for three to four days. Reheat portions in a 350 F oven, covered, for about twenty minutes until steaming and 165 F, or microwave in short intervals. Freezing is not recommended, because the sauce can separate and the potatoes turn grainy after thawing.
Tips and Variations for Homemade Scalloped Potatoes
Flag the allergens. This dish contains milk and wheat, and the broth may contain celery or soy, so read the label.
Slice evenly. Even slices cook at the same rate, so use a mandoline or match each slice to the first.
Keep slices wet. Hold sliced potatoes in cold water until layering, then pat them dry so they do not brown.
Use warm sauce. Pour hot sauce over the potatoes so they begin cooking right away.
Check doneness. Pierce the center with a knife, which should slide in with no resistance before the dish leaves the oven.
Broil for color. If the top is pale, broil for three to four minutes while watching closely.
Add cheese. Sprinkle one cup of shredded cheddar over the top in the last fifteen minutes.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe leftover handling.
Frequently Asked Questions About Homemade Scalloped Potatoes
What Are Homemade Scalloped Potatoes?
They are thinly sliced potatoes baked in a creamy white sauce until tender and golden.
Can I Make Homemade Scalloped Potatoes Ahead of Time?
Yes, assemble the dish, cover it, refrigerate for one day, and add fifteen minutes to the covered bake.
Why Are My Homemade Scalloped Potatoes Still Crunchy?
The slices were probably too thick or the foil was missing, so slice evenly and keep the dish covered for the first forty five minutes.
What is the difference between scalloped and au gratin potatoes?
Scalloped potatoes bake in a cream sauce, while au gratin versions usually add cheese and a browned crumb top.
Do I need to peel the potatoes?
No, thin skins soften in the oven, but peeling gives a smoother texture.
Creamy Scalloped Potatoes
Equipment
- Baking dish 9 by 13 inches
- Saucepan
- Mandoline or sharp knife
- Aluminum foil
Ingredients
Main Ingredients
- 3 lb white potatoes peeled, sliced 1/4 inch thick
- 1 large onion diced
- 2 cloves garlic minced
- 6 tbsp unsalted butter
- 6 tbsp all purpose flour
- 2 cup whole milk
- 1 cup chicken broth
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Slice the potatoes 1/4 inch thick and grease a 9 by 13 inch dish.
- Roux. Cook the onion and garlic in the butter for 3 minutes, then whisk in the flour for 2 minutes.
- Sauce. Whisk in the milk and broth, boil until thick, and season with salt and pepper.
- Layer. Spread half the potatoes and half the sauce in the dish, then repeat.
- Bake. Bake covered at 350 F for 45 minutes and uncovered for 35 to 45 minutes. Rest 15 minutes.
