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Wooden spoon lifting stacked slices of creamy scalloped potatoes from a golden baked casserole dish.

Scalloped Potatoes

Creamy scalloped potatoes with a rich sauce and tender layers. This easy recipe delivers golden brown results every time for holidays or family dinner.
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Course: Side Dish
Cuisine: American
Keyword: baked potato casserole, creamy potato recipe, easter dinner recipe, easy potato recipe, holiday side dish
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 244kcal
Author: Jennifer Locklin

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Ingredients

Instructions

Prep

  • Preheat oven to 350°F.
  • Lightly grease a 9x13-inch baking dish.
  • Slice potatoes evenly and keep them in a bowl to prevent discoloration.
    3 pounds Yukon gold potatoes

Cook (Sauce)

  • Melt butter in a large saucepan over medium-low heat.
    ¼ cup salted butter
  • Add diced onion and cook until softened, about 3–4 minutes.
    1 large yellow onion
  • Stir in garlic and cook briefly until fragrant.
    2 cloves garlic
  • Sprinkle in flour and cook while stirring for about 2 minutes to form a roux.
    ¼ cup all-purpose flour
  • Combine milk and chicken broth in a separate container.
    2 cups whole milk, 1 cup chicken broth
  • Slowly pour the liquid into the roux in small additions, whisking smooth before adding more.
  • Increase heat to medium and bring to a gentle boil while whisking.
  • Stir in ½ teaspoon salt, ⅛ teaspoon black pepper, and cayenne pepper.
    1 ¼ teaspoons kosher salt, ½ teaspoon black pepper, 2 tablespoons fresh chives
  • Let the sauce cook for about 1 minute until slightly thickened.

Assemble

  • Arrange one-third of the sliced potatoes in the prepared baking dish.
  • Season with a portion of the remaining salt and pepper, then sprinkle with some of the chives.
  • Spoon one-third of the sauce evenly over the potatoes.
  • Repeat layering two more times, finishing with the remaining sauce on top.
  • Cover tightly with foil.

Bake

  • Bake covered for 45 minutes.
  • Remove foil and continue baking 35–45 minutes until the potatoes are tender and the top is lightly browned.
  • For additional browning, place under the broiler for 3–4 minutes if needed.
  • Let stand for at least 20 minutes before serving to allow the sauce to set.

Slow Cooker Instructions (Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker)

  • Use the Sauté function to prepare the sauce directly in the insert following the same steps.
  • Lightly grease the insert or use a liner.
  • Layer potatoes and sauce as directed.
  • Cover and cook on Slow Cook – Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
  • For a browned top, transfer slow cooker pan to an oven-safe dish and broil briefly.
  • Let rest 15–20 minutes before serving.

Notes

Substitutions
  • Use half-and-half in place of whole milk for a richer, heavier sauce.
  • Add shredded cheddar or Gruyère between the layers for a cheesy variation or Au Gratin Potatoes version.
  • Swap chicken broth with vegetable broth if preferred.
Serving Suggestions and Pairings
  • Serve with baked ham, roasted chicken, pork chops, or roast beef.
  • Pair with green beans, roasted vegetables, or a crisp salad to balance the richness.
  • Add to holiday meals like Easter, Thanksgiving, or Christmas dinner.
Storage
  • Cool completely before storing.
  • Refrigerate in an airtight container for up to 4 days.
  • Reheat covered in a 325°F oven until warmed through, or microwave individual portions.
Freezing
  • Transfer cooled scalloped potatoes to a freezer-safe container or wrap tightly in the baking dish.
  • Freeze for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.
 
 

Nutrition

Serving: 1 serving | Calories: 244kcal | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 552mg | Potassium: 854mg | Fiber: 4g | Sugar: 5g | Vitamin A: 327IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 2mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.