This is the most wonderful recipe for Scalloped Potatoes, if I do say so myself. It has the perfect balance of (lots of) creamy sauce to potato ratio. We also add in sauteed onions for extra flavor and texture. The bottom and edges of the scalloped potatoes get a nice caramelized crust and the sauce bubbles up around the edges of the pan. If you have been looking for the perfect Scalloped Potato Recipe, you found it!
We did not skimp on the testing of this recipe… Just like this Scalloped Potatoes and Ham recipe, it went through about 5 iterations, until we nailed it! We had a set of criteria for this recipe:
- It had to have a perfect sauce to potato ratio. Nobody wants a DRY scalloped potato dish!
- It couldn’t be overly oily! You will have some oil on top, but that will settle back into the dish during cooling.
- I wanted some browning/caramelizing on the bottom of the pan and around the edges. IYKYK!
- As always, the flavor and seasoning had to be spot on.
- The potatoes had to be cooked through, completely tender.
Jump to:
- Ingredient Details
- Kitchen time Saver
- How To Make Scalloped Potatoes
- Yes, You Can Make Them Ahead
- Storing and Reheating
- Serving ideas
- Sunday Dinner
- Weekend Dinner
- Recipe Tips To Remember
- More Potato Side Dish Recipes
- Did you make this recipe?
- Saucy Scalloped Potatoes Recipe
- Leave a comment and rate this recipe!
Ingredient Details
Yukon Gold Potatoes – these are the perfect potato to make Scalloped Potatoes. They are tender and buttery and don’t need to be peeled.
Yellow Onions & Garlic – this is the flavor add to the cream sauce that will build the Scalloped Potatoes!
Kitchen time Saver
Using a mandoline in the kitchen, especially with this Scalloped Potato recipe, is such a time saver. You get evenly cut potatoes that are nice and thin and will cook in the same timing. I also use it to cut the onions in this recipe.
This OXO Mandoline is perfect for home cooks. It is inexpensive and sturdy enough for occasional use!
Chicken Broth – chicken broth or chicken stock is a great starter for your cream sauce.
Whole Milk – using whole milk is the prefect option for this recipe because it lends a nice creaminess to the scalloped potatoes, without being overly thick.
SECRET INGREDIENT Cream Cheese – OH MAN – adding a little cream cheese to the onion cream sauce adds another layer of flavor and thickness that is so delicious.
Butter and Flour – the butter helps cook and caramelize the onions and the addition of flour make up the roux that helps thicken the cream sauce.
Seasonings – keeping it really simple in this recipe to let the cream/potatoes/onions shine, just 3 teaspoon of Lawry’s Seasoned Salt is all you need.
Shredded Cheese – make sure you shred your own cheese for the creamiest results. Wait to add the cheese until the last 30 minutes of cook time so the cheese doesn’t become greasy.
How To Make Scalloped Potatoes
This is a quick overview of the steps to make The BEST Scalloped Potato Recipe. For more detailed instructions and ingredients, pop down to the recipe card.
Step 1
Prep the pan by spreading 1 tablespoon softened butter over the bottom and sides. Preheat the oven to 400°F.
Step 2
Make the onion cream sauce on the stove top.
Step 3
Cut the potatoes into ⅛ inch thick with a mandoline, V-slicer or by hand. No need to peel the potatoes.
Step 4
Layer the casserole – sauce, potatoes, more sauce, potatoes, sauce, remaining potatoes, remaining sauce. Cover and bake.
Step 5
After a 60 minute cook time, remove the foil and spread the cheese over top. Pop back in the oven for another 30 mins.
Step 6
Let the Scalloped Potatoes cool for about 20 minutes before serving!!
Yes, You Can Make Them Ahead
To make Scalloped Potatoes ahead and have then be the absolute best, wait and bake them until you need to serve them.
Prepare the dish right up until you would bake it. Instead cover the pan tightly and pop in the fridge overnight. Then to bake, cover with foil and add some time to the baking – start with 75 minutes, then uncover, add the cheese and bake another 30 minutes.
Storing and Reheating
Scalloped Potatoes will always be best and creamiest right out of the oven (after they cool). But you can absolutely have yummy leftovers. Keep the cooled potato dish in the fridge, covered for up to 5 days.
To reheat, cut a square potion out of the dish and cover with a damp paper towel. Microwave for a minute or so to warm through.
Serving ideas
Make an incredible meal by serving your Scalloped Potatoes with a protein and vegetable. Here are two of our favorite weekend dinners:
Recipe Tips To Remember
- Cut the potatoes in equal sizes for even cooking – ⅛th inch thick.
- Don’t add the cheese until the last 30 minutes of cook time.
- Use fresh shredded cheese! It melts creamier.
- Slightly brown the onions for more flavor.
- Wait and add the garlic when you add the salt and pepper, it keeps the flavor a little stronger.
- Make sure you calculate “resting time” in your total preparation time. The sauce is like molten lava when it comes out of the oven!
- Test the potatoes for doneness at the end of the cooking time by sliding a knife into the center of the dish.
More Potato Side Dish Recipes
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Saucy Scalloped Potatoes Recipe
Equipment
Ingredients
Assembly
- 1 tablespoon butter - softened to grease the pan
- 3 lbs yukon gold potatoes - sliced thin (⅛ inch)
- 1 ½ cups mild cheddar cheese - or sharp cheese, shredded
Cream Sauce
- 3 tablespoon butter
- 2 large yellow onions - sliced thin (about ⅛ inch)
- 4 cloves garlic - minced
- 3 teaspoon Lawry’s Seasoned Salt
- 1 teaspoon black pepper
- ¼ cup all purpose flour
- 1 ¼ cups chicken broth
- 2 cups whole milk
- 4 oz cream cheese - cubed
Instructions
Prep
- Preheat the oven to 400° F. Grease a 9×13 pan with 1 tablespoon softened butter.1 tablespoon butter
Cream Sauce
- In a skillet over medium heat melt the butter. Add the sliced onions and sauté so they soften and slightly brown. Add the garlic, seasoned salt, and pepper and stir for 1 minute.3 tablespoon butter, 2 large yellow onions, 4 cloves garlic, 3 teaspoon Lawry’s Seasoned Salt, 1 teaspoon black pepper
- Sprinkle in the all purpose flour and stir around the pan for about 1 minute.¼ cup all purpose flour
- Whisk in the chicken broth and milk. Add in the cubed cream cheese. Simmer for a couple minutes, stirring occasionally, until thickened. Set aside.1 ¼ cups chicken broth, 2 cups whole milk, 4 oz cream cheese
Potatoes
- Slice the potatoes to ⅛ inch thick using a mandolin, v-slicer, or food processor with ⅛ inch slicing blade. No need to peel the potatoes!!3 lbs yukon gold potatoes
Assembly
- Time for layering in the prepared 9×13 pan.
- Divide the potatoes into 3 equal piles/portions: 1 cup of onion cream sauce across the bottom. Top with a layer of potatoes. Spread a generous cup of onion cream sauce across the potatoes.Top with another layer of potatoes. Spread a generous cup of onion cream sauce across the potatoes.Layer the remaining potatoes Use all the remaining cream sauce.
- Cover the pan tightly with foil and place the dish on a rimmed baking sheet to catch spills.
Baking & Resting
- Bake for 60 minutes.
- Remove the foil and sprinkle on the cheese. Bake an additional 30 minutes until you can slide a knife into the center of the dish without resistance.If you meet resistance your potatoes may have been thicker than ⅛ inch, place back in the oven for 10 minute increments. If the top is browning too much, lightly lay the foil over top.1 ½ cups mild cheddar cheese
- The scalloped potatoes will be molten hot and bubbly when they come out of the oven, there may be a little butter bubbling on top as well. Let the it cool for about 20 minutes before trying to serve. They will thicken and reabsorb the butter.
Serving
- Serve scooped onto plates for individual servings. Goes great with a green salad and dinner rolls.
MAKE A DAY AHEAD
- Prepare the dish right up until you would bake it, making sure the potatoes are covered in sauce on the top. Instead of baking, cover the pan tightly and pop in the fridge for a day. Then to bake, cover with foil and add some time to the baking – start with 75 minutes, then uncover, add the cheese and bake another 30 minutes.
Recipe Tips and Notes:
- Cut the potatoes in equal sizes for even cooking – ⅛th inch
- Use fresh shredded cheese! It melts creamier.
- Slightly brown the onions for more flavor.
- Wait and add the garlic when you add the salt and pepper, it keeps the flavor a little stronger.
- Don’t add the cheese until the last 30 mins of cooking time.
- Make sure you calculate “resting time” in your total preparation time. The sauce is like molten lava when it comes out of the oven!
- Test the potatoes for doneness at the end of the cooking time by sliding a knife into the center of the dish.
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