Scalloped Potatoes

Looking for the perfect side dish for any entree?  Scalloped potatoes are it!  It’s one of those classic recipes you must have in your arsenal.    And you don’t have to wait until the holidays to enjoy this Scalloped Potatoes recipe!

scalloped potatoes in a baking dish

How to Make Scalloped Potatoes from Scratch

We are all familiar with scalloped potato recipes that come in a box but once you make these potatoes from scratch you will never go back.   This recipe is part of my Learn to Cook Series, where I am actually cooking through my old home economics book. This was back in the day before microwave ovens, so all of the recipes are basic, and simple to make. This recipe is great for a beginner cook.  

What you will need:

  • Russet Potatoes
  • Onion
  • Butter
  • Flour
  • Milk
  • Salt & Pepper

Scroll down to see the video of how to make these Scalloped Potatoes.

What Type of Potatoes to use for scallop potatoes

For this recipe, I recommend you use plain old Russet potatoes. These are the type of potatoes typically sold in grocery stores. Russet potatoes have a  higher starch content and this helps keep the structure of this recipe.  If you don’t have any Russets, I would try another white potato such as Atlantic, Snowden, Dakota Pearl, Superior, Kennebec, Shepody, Cal White and Pike. My second choice would be one of the yellow potatoes like a Yukon Gold, Innovator, Yukon Gem, Keuka Gold or Satina. I would not make this dish with a red potato, we can do all sorts of things with a red potato, they aren’t starchy enough for this dish.

Variations on Scalloped Potatoes

This is a basic potatoes dish but you can change it up very easily.  Here are some suggestions:

  • If you have any left-over ham, you can easily add it to this recipe.
  • Some cooked bacon would also be amazing in this dish.
  • Or add some finely diced onions.
  • I like to finish this dish with cheese.  I recommend  Swiss cheese, Cheddar cheese, and Colby.
  • You may also want to sprinkle some fresh herbs on this just before servings. I would recommend fresh parsley, sliced green onions, chives, or even some fresh tarragon.

Difference between Scalloped Potatoes and Au Gratin Potatoes

The main difference tween the two popular potato dishes is cheese! Scalloped potatoes have thinly sliced potatoes layered in a casserole dish and baked with milk. Potatoes au gratin, on the other hand, sprinkles grated cheese between the layers. Making this dish way more cheesy throughout.

love Potatoes? Try these other GREAT POTATO RECIPES.

Easy Scalloped Potatoes with Ham
Cracker Barrel Loaded Hashbrowns
Scalloped Potatoes
Low Fat Scalloped Potatoes

Ready to make Scalloped Potatoes?  Let me know how you did in the comments below.  And don’t forget to follow me on Facebook or Instagram or subscribe to my mailing list for the latest CopyKat recipes!
scalloped potatoes in a baking dish

Scalloped Potatoes

Scalloped Potatoes is the perfect side dish to go with pork chops, roast, or even chicken. 
5 from 2 votes
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Course: Side Dish
Cuisine: American
Keyword: Potato Recipes, Scalloped Potato Recipes
Servings: 4
Calories: 175kcal

Ingredients

  • 1 pound russet potatoes
  • 1 small sliced onion
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 teaspoon black pepper
  • 1 teaspoon butter

Instructions

  • Preheat oven to 350 degrees.
  •  Wash potatoes and peel the potatoes. Slice the potatoes 1/4 inch thick. You can slice the potatoes with a knife, a mandolin, or even a food processor. Slice the onions the same thickness. Place the potatoes and onions into a pot. Add enough water to cover the potatoes. Add 1 teaspoon of salt to the potatoes. Cook potatoes over medium-high heat for about 10 minutes. The potatoes are done when they are fork-tender. 
  • Prepare the sauce by adding the butter and flour to a medium-sized pot over medium heat. Cook the flour and the butter together for about a minute. The roux is done when it begins to smell like pie crust. Add 1/3 of the milk to the roux and stir until the roux becomes thick. Add in the next 1/3 of milk and stir until the sauce becomes thick. Repeat with the last remaining milk. Season sauce with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. When potatoes are done, drain and place into a small baking dish. Pour sauce over potatoes. 
  • If desired add shredded cheese to potatoes and bake for approximately 25 minutes or until the top begins to brown.

Video

Nutrition

Calories: 175kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 938mg | Potassium: 578mg | Fiber: 1g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 7.8mg | Calcium: 88mg | Iron: 1.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Sharron

    5 stars
    I don’t understand why people say there is no oven temp and doesn’t say how long to bake. Your recipe I’m looking at clearly has that info in it.

  2. Savoir

    You REALLY need to update your instructions and recipe ingredients. For example, there isn’t a baking temperature mentioned ANYWHERE. There isn’t a “tip” mentioned to grease the baking pan with butter as was mentioned in the video The video doesn’t mention adding onions to the potatoes but, the recipe calls for a small sliced onion.

    These little elements would help those of us that are “learning to cook”.

  3. Prototype305

    I only used two large potatoes and had plenty to feed three. I added some garlic powder and onion powder for added flavor. I would also recommend using a little more salt. It was pretty bland with the small amount in the recipe. Also…be sure to have your CUP of milk…while cooking I was reading the recipe and only poured 1/3 cup of milk twice and it is clearly not enough.

  4. Sandy

    I have a recipe almost the same from my mom. The only thing I do different is add grated Parmesean cheese while it is cooking and getting thick. I also add sliced thin onions as we like them. I ass these to the dish with browned pork chops.

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