Scalloped Potatoes is such a classic side dish that pairs well with practically any type of meat. Scalloped potatoes are basically potatoes that are evenly sliced and then smothered in a seasoned cream sauce, before being baked to perfection.
Easy Classic Side Dish Recipe
Nothing says comfort like a creamy side of scalloped potatoes.
This potato side dish is particularly popular for holidays such as Easter, Christmas and Thanksgiving. It pairs especially well with this Slow Cooker Apple Cider Ham and is one of my favorite classic recipes.
- Potatoes Yukon potatoes have a tender skin which don’t require peeling which makes this the perfect potato variety for this easy recipe. They also hold their shape well for a pretty presentation.
- Seasoning Basic seasonings are used in this recipe and include: shallot, salt, pepper, nutmeg and fresh thyme leaves.
- Cream Sauce A quick cream sauce or roux is made with melted butter, flour, half and half, stock, and you can optionally add some cheese.
How to Make Scalloped Potatoes
Making scalloped potatoes from scratch does take a little time, but is still an easy recipe and is well worth the little bit of extra effort.
For your convenience, a printable recipe card with complete directions and nutrition information is available at the bottom of this page.
Thinly slice potatoes. Then. arrange in layers in a greased 2 quart casserole dish.
Prepare the seasoned cream sauce.
Pour cream sauce evenly over potatoes.
Bake, covered in a preheated oven for 45 minutes. Remove foil and bake for an additional 25 minutes or until potatoes are tender.
Scalloped Potatoes Make Ahead Directions
You can make scalloped potatoes ahead of time with great results. This is particularly helpful when preparing large holiday meals.
Bake the dish covered for 45 minutes.
Remove from the oven, keep covered and allow to cool completely.
Cover well and refrigerate overnight.
On the day of serving, remove from the refrigerator and allow to sit for about 30 minutes. Bake uncovered for about 30 minutes or until potatoes are tender and sauce is bubbling and heated through.
Some of my other favorite side dish recipes:
Classic Scalloped Potatoes
- 2 pounds Yukon gold potatoes
- 3 tbsp butter, divided
- 2 tbsp minced shallot
- 2 tbsp flour
- 1/2 cup chicken or vegetable stock
- 3/4 cup half and half
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 2 sprigs fresh thyme
- Preheat the oven to 375 degrees Fahrenheit. Generously butter a 2 quart casserole dish with ½ tablespoon to 1 tablespoon butter.
- Using a mandoline, food processor or knife, thinly slice potatoes into ⅛ inch thin slices, and arrange potatoes in even layers in a buttered casserole dish.
- In a small pot, melt 2 tablespoons butter over medium heat. Add in the minced shallot and saute for about 3 minutes or until the shallots begin to soften, being careful to not burn your shallots.
- Add in flour, whisking well, to form a roux (thickened paste). After the roux has cooked for 1 minute, slowly whisk in stock and half and half.
- Season with salt and pepper and grated nutmeg. Add in fresh thyme leaves to the cream sauce. Allow to simmer for several minutes until sauce is thickened, whisking constantly.
- Pour cream sauce over potatoes. Push down slightly to allow sauce to cover all the potatoes from top to bottom. Cover scalloped potatoes tightly with foil.
- Bake covered for 45 minutes. Uncover and bake for an additional 25-30 minutes, until potatoes are tender and browned.