Old Fashioned Scalloped Potatoes (2024)

Scalloped potatoes are one of those side dishesthat's just so satisfying it'll leave you smacking your lips and digging in for more. Some people call it potatoes gratin, and some call it scalloped potatoes – whatever you call it, this is one spectacular side dish!

I mean… it's creamy, cheesy, potato-ey, filling and soooo YUM!

Those deliciously creamy potato slices stacked together and that baked golden top is irresistible – and to me – isthe definition of a comfort food classic. The recipe is made using simple and delicious ingredients that you'll probably already have on hand – plus, it'scheap to make too!

I've been experimenting with different ways of making scalloped potatoes for a while now, and this is THE ONE! 😀

Scalloped potatoes were one of my absolute most favorite side dishes when I was a kid – and it still is! I remember my grandmother serving homemade scalloped potatoes withdinner back home in New Brunswick, Canada, where I grew up. While this isn't an exact clone of what my grandmother made, it's pretty darn close! 😀

Is this REALLY the best Scalloped Potatoes Recipe?

I have to say, this is the best scalloped potatoes recipe that I have ever tried. It's so flavorful and creamy, and the potatoes come out perfectly cooked every time. Plus, it's easy to make, which is always a bonus in my book.

If you're looking for a delicious side dish to accompany your next meal, look no further than these Old Fashioned Scalloped Potatoes. Trust me, they're worth it!

What are scalloped potatoes made of?

Scalloped potatoes are a classic comfort food dish made of thinly sliced potatoes, cream (and/or milk), and cheese. They're usually baked in the oven until the potatoes are tender and the sauce is bubbly and golden brown on top.

The cheesy creamy sauce is absolutely irresistible!

What's the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes and au gratin potatoes are similar dishes, but there are a few key differences. Scalloped potatoes are typically made with thinner slices of potato, while au gratin potatoes are usually made with thicker slices or even chunks of potato. Scalloped potatoes also tend to have a creamier sauce, while au gratin sauces can be more cheesy or even include a bit of broth.

Potatoes au gratin also typically have a crispy bread crumb topping, which scalloped potatoes do not.

This recipe for scalloped potatoes does indeed contain cheese so it's very similar to traditional au gratin potatoes – where I come from though, the terms were used almost interchangeably because they're so similar!

What are the best potatoes to use to make Perfect Scalloped Potatoes?

As for the potatoes themselves, you can use any type of potato that you like. Yukon gold potatoes are a good option, but russet potatoes would work well, too. I usually use white potatoes myself, but any type of potato should do quite nicely!

No matter what type of potato you use, be sure to slice them thinly and evenly so that they cook evenly in the oven. No one wants to bite into a scalloped potato only to find a big chunk of raw potato!

What are the best potatoes to use in a Scalloped potatoes recipe?

For this recipe, you can you any potato variety that you prefer; however, I find that it's best to use white potatoes, Yukon Gold or russet.

Can you slice potatoes ahead of time for scalloped potatoes?

Yes, you can slice the potatoes ahead of time, but they need to soak in water to keep them freshest. This step is essential, even if you're not preparing them a long time in advance. Soaking them in water will help prevent the potatoes from turning grey and will remove any excess starch.

You can safely soak your potato slices for a couple of hours, but no longer than overnight; otherwise, it'll affect their texture and flavour.

Why did my scalloped potatoes turn grey?

Potatoes usually become grey (or oxidize) when they've been exposed to air. The color change does not affect the flavour, but it can definitely look less appetizing when it happens. Here's how to prevent your potatoes from turning grey:

• Soaking the potatoes in cold water not only reduces the starch in them, it also creates a barrior to prevent them from being exposed to the air. Keeping them cold and away from oxygen will prevent them from changing color.
• When you pour the cheese sauce into your baking dish along with the potato slices, please make sure they're all covered! I know it sounds like a great excuse to make things more cheesy and decadent, but making sure your potato slices are covered in sauce will prevent them from being exposed to the air. 😋 This is especially true if you're planning on assembling the scalloped pototoes ahead of time.

Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!

Recipe Variations

Here are a few simple recipe variations for when you're feeling a little adventurous:

• For a flavorful twist, try substituting half of the milk for chicken or vegetable broth.
• To make herb scalloped potatoes, stir in 1/4 teaspoon each of dried thyme, rosemary, and sage into the milk mixture. Then top with fresh parsley before serving. Fresh thyme is also really nice added to the top before serving.
• Feel free to change up the types of cheeses you use in this recipe. My favorite is classic cheddar, but you can also try using: Gruyere, Parmesan, Gouda, Swiss, or any of your other favourites. The sky's the limit, so have fun and enjoy!

Feel free to experiment with different ingredients and flavors until you find your perfect combination. And then be sure to share your creation with me in the comments section below the recipe card! I can't wait to hear from you!

What to serve with Scalloped Potatoes

I like to serve scalloped potatoes with ham, pork chops, baked or grilled chicken, pan-seared fish… basically any protein will go very well with scalloped potatoes!

Ham and pork chops compliment scalloped potatoes exceptionally well, so I'd start with one of those to pair it with. So Yummy! 😋 Also, any streamed, roasted or seared veggies also go well as a side in addition to the protein you choose.

Honestly, though, it really doesn't matter what you serve thiswith because it'll be amazing! Below, you'll find more some yummy recipe ideas on what to serve with your scalloped potatoes. 😋

• Baked Honey Glazed Ham
• French Onion Smothered Pork Chops
• Pan Seared Pork Chops with Sage and Brown Butter
• Honey Garlic Chicken
• Garlic and Ginger Oven Roast Chicken
• Maple Glazed Salmon
• Classic Meatloaf
• Sloppy Joes

Storage and Reheat Instructions

Scalloped potatoes are best served fresh, but they can be stored in the fridge in an air tight container for up to four days.

Can you freeze scalloped potatoes? Yes, you can also freeze leftover scalloped potatoes for up to 3 months.

Reheat them in a 350°F oven for about 20 minutes or until warmed through.

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Old Fashioned Scalloped Potatoes

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• Author: Michelle Dunster – DishesAndDustBunnies.com
• Total Time: 1 hour 25 minutes
• Yield: 8 Servings 1x

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Ingredients

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• 3 lbs potatoes, peeled and sliced 1/4″ thick (I use a mandoline slicer like this one to do the job)
• 1 medium onion, chopped small
• 2 cloves garlic, grated finely
• 3 tbsp butter
• 4 tbsps all purpose flour
• 1 tsp salt
• ½ tsp pepper
• 3 cups milk
• 3 ⅓ cups extra sharp cheddar cheese
• Chopped fresh parsley, for garnish

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Instructions

1. Preheat the oven to 425°F.
2. Grease a 9″x13″ glass baking dish with butter and set aside.
3. Prepare the potatoes by peeling and slicing them to 1/4″ thick. While preparing the rest of the recipe, allow the potato slices to sit in a large mixing bowl filled with cold water. It's important not to skip this step – keeping the potatoes in the water while preparing the rest of the recipe will prevent them from turning brown from air exposure. This step is important in removing any excess starch.
4. In a medium saucepan on medium heat, melt the butter.
5. Add the onions to the pot and cook for about 5 minutes until softened.
6. Add the garlic to the pot and cook for about 1 minute.
7. Add the flour, salt and pepper to the pot and combine with the butter mixture using a whisk.
8. Cook for about 6 minutes or until everything thickens up. You may need to increase the heat a little. Also, make sure you continually whisk, so nothing burns or sticks to the pot.
9. Once the contents of the pot of cooked and thicken up a bit, pour the milk into the pot.
10. Increase the heat to high, and bring the contents of the pot to a boil. Stir the pot with the whisk as it cooks for about 5 minutes more. The milk mixture should start to thicken up a bit.
11. Turn down the heat to LOW.
12. Add 3 cups of the shredded cheese to the pot and continue to stir, allowing the cheese to melt.
13. Turn off the heat and remove it from the stove.
14. Into the glass baking dish, layer half of the potato slices evenly on top of each other.
15. Pour half of the cheese sauce mixture from the pot over the potato slices. Try to make sure the sauce is poured evenly.
16. On top of the cheese sauce, layer the remaining half of the potato slices like you did before.
17. Pour the remaining cheese sauce evenly over the potato slices.
18. Sprinkle the top with the remaining 1/2 cup of shredded cheese.
19. Place into the oven to bake uncovered for 1 hour.
20. The top should become golden.
21. Set the dish on the counter to cool down for about 5 minutes before serving. It's going to be very hot as soon as it comes out of the oven, so be careful! 😀
22. Sprinkle the top with some chopped fresh parsley for garnish.
23. We enjoy this as a side with pork chops, baked chicken, and more. 🙂

• Prep Time: 10 mins
• Cook Time: 1 hour 15 mins
• Category: Side
• Method: Oven
• Cuisine: American/Canadian