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Scalloped Potatoes

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  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 6
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The perfect side to complement a main course or a welcome addition to any potluck, Scalloped Potatoes is one of those dishes that seems complicated but is deceptively simple. You’ll need to put in a bit of optional “peeler time” to get the spuds ready for the oven, but after that, it’s just a long bake and a short standing period to let the sauce thicken. Then, voilà! Your baked Scalloped Potatoes dish is ready to serve. Set it out for an elegant, celebratory dinner or bring it along to a get-together, and you'll be fielding requests for easy Scalloped Potatoes all year long.
By Betty Crocker Kitchens
Updated Sep 29, 2023
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What Is Scalloped Potatoes?

Scalloped Potatoes is a tasty, shareable dish consisting of thinly sliced potatoes that are layered in a casserole dish and baked to tender perfection in a rich, creamy sauce. This foolproof Scalloped Potatoes recipe is very similar to that of a classic French potato dish called Potatoes Dauphinoise, which is typically baked in an oval gratin dish. Want to put a spin on these tasty spuds? Try out our recipe for hearty Ham and Scalloped Potatoes, or serve up some White Cheddar Scalloped Potatoes for a cheesier twist. However you make them, get ready for some compliments—these are the best Scalloped Potatoes for any family dinner, potluck or gathering!

Can Homemade Scalloped Potatoes be Made Ahead of Time?

Have a big event or gathering coming up? Scalloped Potatoes can be made the day before. Make and bake as directed. Cool, cover tightly and store in the refrigerator. To reheat, bake covered in a 350°F oven for 20 to 30 minutes or until heated through.

Ingredients

  • 4 tablespoons butter
  • 1 small onion, finely chopped (1/3 cup)
  • 3 tablespoons Gold Medal™ All Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
  • 2
    In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • 3
    Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • 4
    Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't forget to prep your pan. Grease or cooking spray it well as the sauce will brown and stick to the edges of the pan, making cleanup a chore.
  • tip 2
    Salt is an important player in this Scalloped Potatoes recipe; it perfectly balances the bland richness of the white sauce with the potatoes.
  • tip 3
    Using a mandoline slicer makes creating uniform slices of potato fast and easy.

Frequently Asked Questions

What Are the Best Potatoes for Scalloped Potatoes?

For the best Scalloped Potatoes, you’ll want to stick with a sturdy variety of potato that will hold its shape well, such as the versatile russet (also called a baking potato). The starch from the russet potato also plays a vital part in creating the thick, garlicky cream-based sauce in these easy Scalloped Potatoes. You can try using Yukon Gold potatoes instead, but the texture and taste will be different—the Yukon Gold has a slightly lower starch content and is more buttery in flavor.

Nutrition

310 Calories, 10g Total Fat, 8g Protein, 46g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
520mg
22%
Potassium
1090mg
31%
Total Carbohydrate
46g
15%
Dietary Fiber
4g
16%
Sugars
8g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • While Ireland and Idaho have their claim on potato’s past and current place in culinary lore, the humble spud actually originated in the Andes mountains of Peru and Bolivia. If you think we have lots of variety with our choice russet, red, white, yellow, purple, fingerling and petite, think again. In many parts of South America, more than 3,000 different varieties of the potato can still be found. The “must have” inclusions for a scalloped potatoes recipe are thinly sliced potatoes baked in a rich, creamy sauce. After that, the sky—and your creativity—are the limits for your homemade scalloped potatoes. What can you add to make this dish uniquely your own? Browse through Betty’s best scalloped potatoes recipes for some thought-starters and inspiration.
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