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!
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
- 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.
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!
- 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
- 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.