Baked scalloped potatoes in a white baking dish with a wooden spoon.
American Recipes, Baking, Sides

Scalloped Potatoes

5 comments

Scalloped Potatoes are one of my favorite side dishes. They are so cheesy, garlicky, and pack with so much flavor. Best of all they go with just about any meal and perfect for Thanksgiving, Christmas, Easter, or just for a family dinner.

Scalloped potatoes in a white casserole dish garnished with fresh parsley.

You can never go wrong with potatoes as a Side Dish. But cheesy scalloped potatoes are one of my favorites. Some of my favorite dinners to make with these are Honey Mustard Grilled Chicken and Honey Garlic Chicken Breasts. Another great potato recipe is my Garlic Roasted Potatoes With Bacon. Any of these would be perfect for Sunday dinner.

Scalloped Potatoes Ingredients

  • Yukon Gold Potatoes – These are my go to potatoes for this side dish. They are smooth and don’t fall apart.
  • Chicken Broth – This will soak into the potatoes and so much flavor.
  • Milk – I recommend using at least 2% milk. The higher fat content helps make the dish more creamy.
  • Yellow Onion – You can use white or yellow onions, but I prefer the milder taste of the yellow onion.
  • Unsalted Butter – You can use salted or unsalted, but I prefer to use unsalted to help keep the sodium down.
  • Garlic – I prefer fresh minced garlic and it adds so much flavor.
  • All-Purpose Flour – This is what ties everything together to make the creamy sauce.
  • Paprika – This adds a hint of flavor and adds wonderful color.
  • Dried Parsley – You can also substitute fresh minced parsley.
  • Salt and pepper – are essential to flavor this dish and you a can add more if you like.
  • Dried Thyme – This herb adds so much flavor.
  • Colby Jack Cheese – The combination of cheddar and mozzarella are perfect for this side dish.
  • Parmesan Cheese – Use fresh grated Parmesan cheese and not the powdery canned kind.
All the ingredients needed to make scalloped potatoes.

How To Make Scalloped Potatoes

  • Preheat the oven to 400 degrees and make sure rack is in the middle of the oven. Then grease a 9 x 13 baking dish with cooking spray, and set aside
  • In a large skillet over medium-high heat, add butter and melt. Add in yellow onion and saute until onion becomes soft and translucent. Then add in garlic and saute for 1 minute.
  • Lower heat to medium, add in all-purpose flour and stir until well combined and not lumpy. Then slowly pour in chicken broth while whisking until well combined. Next add in milk, paprika, dried parsley, thyme, salt, and pepper. Simmer for an additional 2-3 minutes until the sauce starts thicken. Then remove from heat and set aside
Steps on how to make the sauce.
  • Divide potatoes into two equal portions. Then evenly layer one portion of potatoes over lapping each potato about ¾ of the way on the bottom of the baking dish. Then pour half of the sauce mixture over bottom layer of potatoes. Then evenly sprinkle 1 cup of Colby Jack cheese and ¼ cup of Parmesan cheese on potatoes. The repeat process adding another layer of potatoes, sauce and cheese.
  • Cover baking dish with foil and bake for 30 minutes. Then remove foil and cook for an additional 25 minutes or until potatoes are completely tender and sauce is bubbling.
  • Remove from oven and garnish with fresh chopped parsley, serve while still warm.
Steps on how to put all the ingredients in the baking dish with the sauce and cheese.

What Potatoes Work Best?

Really you can use any kind of potato that you want to. But I have found that potatoes that have low to medium starch are the best to use. High start potatoes can fall apart and will soak up a lot of the sauce. I like the Yukon Gold potatoes because they are silky and have a medium starch content.

  • Yukon Gold – Medium starch
  • Red Potatoes – Medium starch
  • Russet Potatoes – High starch

Can You make Scalloped Potatoes Ahead Of Time?

Yes, when I have a big dinner or a holiday dinner. I try to make as many items as I can ahead of time. To make the ahead of time you will do everything the sames. Except you are going to cook it 55-60 covered. This will help retain the moisture for when you reheat them.

Then remove from the oven and let cool uncovered until they reach room temperature. Then cover with plastic wrap and make an air tight seal. You can refrigerate them for up to 2 days.

When you are ready to reheat them remove the plastic wrap. Bake at 400 degrees uncovered for 30 – 35 minutes or until heated through and bubbling.

Scalloped potatoes on a plate with grilled chicken and broccoli with more potatoes in a white baking dish.

Can You Freeze Scalloped Potatoes?

This is not a good recipe to make and freeze. Potatoes tend to soak up all the sauce. So when you reheat them they become very dry. Potatoes also tend to become very grainy and gritty after being frozen. So I recommend that you do not freeze this recipe.

Tips For Making The Best Scalloped Potatoes

How Do I Keep My Potatoes From Going Brown? There is nothing appealing about a potato that has browned. This is caused with the starch in the potato starts to oxidize. The best way to keep this from happening is to have a bowl of cold water ready to put them in. I will slice the potatoes then place them in cold water until I am ready to use them.

Do You Have To Peel Your Potatoes? No, I actually prefer not to peel my potatoes. I like mine a little more rustic and I think it ads a little bit more flavor and texture.

Baked scalloped potatoes in a white baking dish with a wooden spoon.

Scalloped Potatoes

Scalloped Potatoes are one of my favorite side dishes. They are so cheesy, garlicky, and pack with so much flavor. Best of all they go with just about any meal and perfect for Thanksgiving, Christmas, Easter, or just for a family dinner.
5 from 10 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Scalloped Potatoes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 341kcal

Ingredients

  • 4 lbs Yukon gold potatoes (Sliced into ⅛ thick rounds)
  • 2 cups low sodium chicken broth
  • 2 cups Milk (I recommend 2%)
  • cups yellow onion (diced)
  • 3 tbsp unsalted butter
  • 3 cloves garlic (minced)
  • ¼ cup all-purpose flour
  • ½ tsp paprika
  • 1 tsp parsley
  • ½ tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried thyme
  • 2 cups Colby Jack cheese (finely grated)
  • ½ cup Parmesan cheese (finely grated)

Instructions

  • Preheat the oven to 400 degrees and make sure rack is in the middle of the oven. Then grease a 9 x 13 baking dish with cooking spray, and set aside
  • In a large skillet over medium-high heat, add butter and melt. Add in yellow onion and saute until onion becomes soft and translucent. Then add in garlic and saute for 1 minute.
  • Lower heat to medium, add in all-purpose flour and stir until well combined and not lumpy. Then slowly pour in chicken broth while whisking until well combined. Next add in milk, paprika, dried parsley, thyme, salt, and pepper. Simmer for an additional 2-3 minutes until the sauce starts thicken. Then remove from heat and set aside.
  • Divide potatoes into two equal portions. Then evenly layer one portion of potatoes over lapping each potato about ¾ of the way on the bottom of the baking dish. Then pour half of the sauce mixture over bottom layer of potatoes. Then evenly sprinkle 1 cup of Colby Jack cheese and ¼ cup of Parmesan cheese on potatoes. The repeat process adding another layer of potatoes, sauce and cheese.
  • Cover baking dish with foil and bake for 30 minutes. Then remove foil and cook for an additional 25 minutes or until potatoes are completely tender and sauce is bubbling.
  • Remove from oven and garnish with fresh chopped parsley, serve while still warm.

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Calories: 341kcal | Carbohydrates: 31g | Protein: 16.2g | Fat: 17.9g | Saturated Fat: 11.5g | Cholesterol: 51mg | Sodium: 547mg | Potassium: 531mg | Fiber: 3.2g | Sugar: 6.7g | Vitamin D: 3µg | Calcium: 435mg | Iron: 1mg

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5 Comments

  1. 5 stars
    Easy, delicious, and always disappears! Can I just eat this for dinner…and nothing else? This recipe is a winner!

  2. 5 stars
    Perfect for the holiday! But honestly, I want to try it now 😛 looks so delicious!

  3. 5 stars
    I don’t think I’ve added chicken broth to scalloped potatoes before, but I need to now! this recipe looks so good

  4. 5 stars
    These potatoes turned out PERFECT. They were the perfect side to our family meal and I will be making again for Thanksgiving! Thank you!

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