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Mom's Homemade Scalloped Potatoes are the perfect creamy side dish for a family dinner- everyone will be back for seconds!
Scalloped Potatoes
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I don't know about you, but when I think of a spiral ham, I immediately think of cheesy scalloped potatoes. Some things are just meant to be together. Peas and carrots. Grilled cheese and tomato soup. Peanut butter and Jelly. Cookies and milk.
So today I'm really excited to share my Mom's easy scalloped potatoes. This recipe is crazy simple to make and uses really minimal ingredients for maximum flavor. It's a classic dish that is comforting and is perfect to feed a crowd or even cut down if there are less people eating it. There is nothing more comforting that creamy, savory potatoes that are cooked until fork tender and golden brown on top.
Tips for making this scalloped potatoes recipe
- Try to make the potatoes as thin as possible.
- Also slice the onions as thinly as possible- they’ll melt right into the dish!
- Spray down the baking pan to help prevent sticking.
- When you’re making the layers of potatoes, try to make it as even as possible. That said, they may overlap a little and that’s ok.
- You want the milk to almost cover the potatoes, but not completely. Start with 2.5 cups and if you need a little more, add it.
- Bake uncovered so that they get nice and golden brown on top.
Frequently asked questions about how to make scalloped potatoes
- What is the difference between scalloped potatoes and au gratin potatoes? Au Gratin potatoes typically includes cheese and uses slightly thinner sliced potatoes. That being said, I included the option to top it with Romano cheese for a little added flavor.
- Which potato is best for scalloped potatoes? You can really use any potato but russets tend to have a higher starch content, so you'll get a creamier sauce. Yukon Gold potatoes maintain their shape a bit better. For the ones pictured, I used red potatoes because that's what I had on hand and they still came out delicious.
- How do you cut potatoes for scalloped potatoes? The easiest way is to use a Mandoline because you'll get a more uniform cut. But you can just as easily take your time and use a really sharp knife.
- Can you make scalloped potatoes ahead of time? Yes. Assemble the entire dish and cover it well. Refrigerate for up to a day or two and bake just before serving.
- How long do scalloped potatoes last? 4 days covered in the refrigerator.
- How do you reheat scalloped potatoes? Either in the microwave or covered in the oven.
Make it a meal!
A few great recipes to round out and complete this meal would be:
- Crock Pot Ham
- Orange Rosemary Roast Turkey
- Peas with Onions
- Easy Garlic Green Beans
- Broccoli with Cheese Sauce
- Grandma's Baked Artichoke Hearts
- Coconut Cake
- Cherry Cheese Pie
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Mom’s Homemade Scalloped Potatoes Recipe
Jessy Freimann
Mom's Homemade Scalloped Potatoes are the perfect creamy side dish for a family dinner- everyone will be back for seconds!
4.97 from 52 votes
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine American
Servings 8 servings
Ingredients
- Cooking spray
- 5-6 cups thinly sliced potatoes sliced to around ⅛-1/4 inch thickness
- 2 cups extra thin sliced onions
- 3 cups milk
- ⅓ cup flour
- 3 teaspoons salt
- ¾ teaspoons pepper
- ¼ heaping cup grated Romano cheese optional
Instructions
Spray a 9" x 13" baking pan with cooking spray.
Spread a layer of potatoes along the bottom of the pan to cover it (they can and will overlap a bit).
Sprinkle half of the onions, 1 teaspoon of salt and ¼ teaspoon of pepper onto the potatoes.
Spread a layer of potatoes onto this.
Sprinkle half of the onions, 1 teaspoon of salt and ¼ teaspoon of pepper on top.
Layer the remaining potatoes on top and sprinkle with the remaining salt and pepper.
Whisk together the flour and milk and pour it over the layers of potatoes. It should almost but not completely cover them and you can add a little more milk if needed.
If using Romano cheese sprinkle it on top of the potato mixture.
At this point you can cover and refrigerate until you're ready to bake.
When you're ready to bake them, preheat the oven to 400 degrees.
Bake for 1 hour until golden brown and crispy on top (if not using the Romano cheese, these won't get as brown).
Serve immediately.
Tried this recipe?Let us know how it was!
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
Other great potato recipes are:
- Parmesan Garlic Roasted Potatoes
- Cheddar and Broccoli Twice Baked Potatoes
- Savory Sweet Potato Casserole
- Cheesy Ranch Potato Wedges
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Reader Interactions
Comments
Chris says
I love your tips on each recipe.
Reply
Jessy Freimann says
Thank you Chris! I want to make is as easy as possible :)
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Elizabeth says
If you have made the potatoes ahead make sure NOT to preheat the oven if using a glass dish. Put a glass dish in a cold oven if its contents are cold. Otherwise the dish may bust. I made this mistake once, only!
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Jessy Freimann says
Very good advice!!
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Karen S. says
I just added the seasons and onion to the milk and flour and then poured it over the potatoes, 3 layers of which I had. I just poured 1/3 of the liquid over each layer. Then added a mixture of cheese during the last half hour. Good recipe though.
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A Lindsay says
Enjoyed these potatoes. The 3 tsp of salt was the perfect amount of seasoning. The little changes I made: I used 1 sweet potato along with my russets, for my salt I used 1 tsp of season salt, I warmed the milk and flour mixture and stirred in about 1 cup of shredded cheddar.
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Jessy Freimann says
Sounds like some tasty changes! So glad you enjoyed them!
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Lorraine says
We found this recipe for scalloped potatoes way to salty. We could not even eat it all. I would suggest 1 tsp of salt not three.
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Jessy Freimann says
Thanks for the feedback, I'm sorry it didn't work out for you. What kind of salt did you use? I use kosher salt (Mortons) but other types of salt might present a saltier flavor. That said, we all have different tastes so that could have something to do with it. Either way, hopefully you'll try it with your desired amount of salt.
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Susan says
I thought this was very good, we enjoyed them. I season to my taste so that is never a problem. I always add dill weed and parsley to my potatoes for an extra flavour boost. Everyone has their own taste preferences.
Jessy Freimann says
Thanks for sharing Susan- I'm glad you liked them! The addition of dill and parsley sounds really delicious, I'll need to give that a try!
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Kayla says
Looking for the perfect scalloped potatoes recipe, would it make a difference if I used heavy cream instead of milk?
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Jessy Freimann says
I think the only difference it would make is it would be a bit richer, but I bet it would still be delicious. If you're worried, you could do half milk and half heavy cream, or combine the cream with a bit of water. Let me know how it goes!
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Hannah Larsen says
Hello!I was wondering what kind of onions (green, yellow, red, or white) as well as what kind of milk (skim, 2%, whole, half n half, heavy cream, etc) to use. Thank you!Hannah :)
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Jessy Freimann says
Hi Hannah! I've made this this yellow and vidalia (sweet onions before) but any variety will work. Typically I keep whole milk around the house, but I've make it with 2% before. I'm sure skim would work just fine. It's not a particularly finnicky recipe.
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DEANNA SHEAFFER says
CAN I USE BAKING POTATOES
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Jessy Freimann says
Sure!
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Tina Spencer says
Made your delicious scalloped potatoes for our son and his family while they were all sick with COVID. They needed to eat, but no one was physically able to cook. Mom/grandma to the rescue! The only change I made was to layer in shredded cheddar cheese. They were a big hit. My eight-year-old granddaughter scarfed them down. I have made the scalloped potatoes for our household as well, and this is our favorite recipe hands down. Creamy and delicious. Good old comfort food. Thank you for sharing your mom’s recipe.
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Jessy Freimann says
Awwwwww I'm so glad they loved it and I hope everyone has an easy recover. I bet the cheese was a fantastic addition! You're so thoughtful to cook for them <3
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Cheryl says
I wanted to use a larger pan and double the recipe Would that be okay?
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Jessy Freimann says
Totally- just know it may take longer. Maybe cover it for half the cooking time.
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Linda Donatello says
How far in advance can you make these potatoes ? Thank You
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Jessy Freimann says
Hi- I'd make them earlier in the day.
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Rebecca Hemmerick says
How would you re-heat?
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Jessy Freimann says
I usually microwave them, although you could probably cover and reheat in a 350 degree oven, just keep an eye on them so they don't overcook. THey're definitely best served right away but leftovers are still tasty.
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TC says
Hi, wondering if these can be made a day ahead of time? Tips ?
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Jessy Freimann says
You can try it, although you may experience a slight discolortion of your potatoes it won't affect the taste.
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Patty Petrinjak says
Can I use Parmesan cheese instead of romano cheese?
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Jessy Freimann says
Totally! Enjoy!
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Karen B says
I was able to easily adapt this GF and DF. For a well-blended Creamy sauce I did make a rue and then added it to my pan of potatoes & onions/shallots and substituted grated Manchego cheese. Delicious
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Celeste says
I 've never made scalloped potatoes without making a roux first to make the white sauce so I'm a bit hesitant to make it the way you have it listed. Does this not come out runny?
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Jessy Freimann says
There is always some liquid but most should cook out.
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Joy Puente says
I made this recipe today and I think next time I make it that I’m going to cook the flour, milk mixture and thicken it before pouring it over the potatoes. I made it according to the recipe and the finished sauce looked like curdled milk. It tasted okay, but I didn’t like the texture and looks of it. We all know that you eat with your eyes first.
Reply
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