Classic Scalloped Potatoes

Recipe by PJ Hamel
28 Reviews 4.7 out of 5 stars

Scalloped potatoes are the definition of comfort — rich, warm, and indulgent without being too heavy. It’s a simple dish, but one that can be surprisingly tricky to perfect. In this version, thinly sliced potatoes bake in an onion-infused white sauce, adding both flavor and body beyond what plain milk delivers. It also makes a generous amount — ideal for feeding a crowd, because running out of scalloped potatoes at family dinner is simply not an option.

Prep
20 mins
Bake
1 hr
Total
1 hr 20 mins
Yield
12 to 16 servings
Classic Scalloped Potatoes - select to zoom
Classic Scalloped Potatoes - select to zoom
Classic Scalloped Potatoes - select to zoom
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Instructions

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  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or a 2-quart casserole dish.

  2. To prepare the potatoes: Slice the potatoes 1/8" to 1/4" thick; if you have a Cuisinart food processor, use disk #4.

  3. Place the sliced potatoes in a large saucepan with cold water to cover; add 1 teaspoon salt. Bring to a boil; as soon as the potatoes come to a full boil, set your timer for 1 minute. After 1 minute, remove them from the heat.

  4. Drain the potatoes thoroughly, and layer in the prepared pan. Salt the layers as you go, if desired; the salt in the white sauce is the bare minimum required for flavor. If you're someone who likes a bit more salt on their food, then do sprinkle some onto the potatoes as you go.

  5. To make the sauce: In a medium saucepan, place the butter. Cook over medium heat until the butter is melted, then whisk in the flour, stirring until smooth. 

  6. Immediately start stirring in the milk, adding gradually and stirring constantly to prevent lumps.

  7. When all the liquid is added, stir in the onion powder and salt.

  8. Cook over medium heat, stirring frequently, until the sauce thickens just a bit; this won't be very noticeable, more like the difference in consistency between skim milk and heavy cream. Remove from the heat.

  9. Pour the sauce over the potatoes, pressing them down so they're nearly covered; a few slices sticking up are OK, they'll lend the dish character.

  10. To bake the scalloped potatoes: Bake for 1 hour, or until the sauce bubbles up around the edges and the top layer of potatoes is golden brown. A sharp knife inserted into the center of the potatoes should find little resistance.

  11. Remove the potatoes from the oven, and serve hot or warm.

  12. Storage information: Store leftover scalloped potatoes in an airtight container or well-wrapped in the refrigerator for several days. Freeze for longer storage.

Tips from our Bakers

  • What's the best variety of potatoes to use for scalloped potatoes? Any type of white- or red-skinned potatoes will work well in this recipe. Yellow Finn or Yukon Gold are two acceptable choices. Avoid baking (Russet) potatoes; they won't hold their shape well during baking. 

  • Can you prepare scalloped potatoes ahead of time? Yes! Prepare the dish the night before assembly (step 9), cover, and put the unbaked dish in the refrigerator overnight. The next day, allow the scalloped potatoes to come to room temperature before baking or add about 15 minutes to the baking time, to account for the potatoes being chilled.

  • Can you make a half portion of scalloped potatoes? Sure. Use 2 pounds (908g) of potatoes; reduce the salt in their boiling water to 1/2 teaspoon. Prepare the white sauce as directed in the full-size recipe, reducing the milk to 2 1/2 cups (568g), the butter to 3 tablespoons (42g), the flour to 1/4 cup (30g), and the salt to 3/4 teaspoon. Bake in an 8" square pan, or smaller casserole dish, for 1 hour, until golden brown and bubbly.

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