Scalloped Potatoes (2024)

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Prep 20 min
Total 2 hr 5 min
Servings 6

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What Are the Best Potatoes for Scalloped Potatoes?

The best potatoes to use for a homemade scalloped potato recipes like this one are baking/frying potatoes, either russet or Idaho. They have dry, light, and fluffy interiors that hold their shape when cooked. The starch in the potatoes helps to thicken the sauce while the casserole bakes. Thin slices of potato (about 1/4-inch thick) not only cook faster but having more surface area of the potatoes exposed releases even more starch to help thicken the sauce.
If other types of potatoes are used, like Yukon Gold potatoes, the slices may break apart in the sauce, making the casserole less attractive to serve. The sauce may be thinner as well, due to the waxy texture, which may not release as much starch as the baking/frying potatoes.

What Should be Eaten with Scalloped Potatoes?

Our best scalloped potatoes can play a delicious supporting role for any holiday meal. Try them with this top-ranked ham recipe or turkey recipe. Your menu is a cinch when you round out holiday meals from recipes from these amazing Thanksgiving sides or Easter side dish collections. Homemade scalloped potatoes are a wonderful choice for any special dinner, such as a birthday or anniversary dinner with your favorite buffalo chicken or spicy pork chops.
Surprise your family with a comforting weeknight treat of these yummy potatoes with a slow-cooker roast and veggies that’s been simmering away all day. Or you can turn easy scalloped potatoes into a main dish (a fantastic opportunity to use that leftover ham) with our scrumptious ham and scalloped potatoes recipe or toss in some bite-size pieces of cooked chicken, shrimp or pork.. Looking for more ways to use up holiday leftovers? Try these next.

How to Reheat Scalloped Potatoes

For the best scalloped potatoes, it’s best to bake the same day you prep them, as the sauce will continue to thicken and soak into the potatoes during storage.
Fridge: Cooked scalloped potatoes can be refrigerated to heat the leftovers later. Cover cooled cooked dish of scalloped potatoes tightly and store in the refrigerator.
To reheat several servings: bake them covered with foil at 350°F for 20 to 30 minutes or until heated through.
To reheat individual servings: place serving of scalloped potatoes on a microwavable dinner plate and cover loosely with plastic wrap. Microwave on medium-high (70%) for about 2 minutes or until thoroughly heated. The reheated potatoes will not be as saucy, but they will be just as flavorful, as the potatoes will have soaked up all the tasty sauce
Freezer: Freezing is not recommended for this dish, as the potatoes can become mealy and the sauce very thick but waters out when frozen. Looking for recipes that use up your holiday leftovers? Try these clever recipes.

Ingredients

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ All Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Make With

Gold Medal Flour

Steps

1
See Also
Scalloped Potatoes

Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
2

In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3

Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4

Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Tips from the Betty Crocker Kitchens

tip 1
Don't forget to prep your pan. Grease or cooking spray it well as the sauce will brown and stick to the edges of the pan, making cleanup a chore.
tip 2
Salt is an important player in this Scalloped Potatoes recipe; it perfectly balances the bland richness of the white sauce with the potatoes.
tip 3
Using a mandoline slicer makes creating uniform slices of potato fast and easy.

Frequently Asked Questions

Can you make scalloped potatoes ahead of time?

It’s best to make and then bake the scalloped potatoes right before you plan to serve them to prevent the potatoes from turning brown and so that the consistency of the potatoes is saucy, rather than dry. If the scalloped potatoes are made in advance, the sauce will soak into the potatoes during refrigeration and cooking. There are a few steps you can take to get a jump on the prep, however! You can slice your potatoes ahead of time and submerge them in cold water to prevent them from browning. Keep the bowl of potatoes in water in the fridge up to a few hours in advance. Measure all ingredients (labeling them if necessary) so that when it comes time to make and bake the scalloped potatoes, you can simply drain the potatoes and make them quickly, with the pre-measured ingredients!

How will I know when the scalloped potatoes are done?

To bake the scalloped potatoes, set the timer for the minimum time. Test them with a fork in several places to see if the fork tines slide in easily. If not, bake a few additional minutes and test again.

What are other variations of this recipe?

Ingredient Additions: It’s easy to customize this homemade scalloped potatoes recipe and make it your own. Add chopped fresh or dried herbs, such as chopped fresh rosemary or thyme leaves; or top it with a buttery crumb topping made with plain or seasoned breadcrumbs mixed with melted butter. Substitute thinly sliced green onions or leeks for the onions, for a slightly different flavor and appearance. Stir in bite-size pieces of cooked Italian sausage, chicken, or pork. Try our ham and scalloped potatoes. recipe for a great main dish casserole. Or for even more ideas, take a peek at our best scalloped potatoes recipes.
Alternate Cooking Methods: With this collection, you’ll not only find delicious foods to add to scalloped but also alternate cooking methods as well. (Like Slow-Cooker Scalloped Potatoes when your oven is already filled with other holiday dishes?) Even our fans love to add a twist to these comforting homemade scalloped potatoes in creative ways. Check out their yummy twists of this recipe in the reviews.

What is the best way to reheat scalloped potatoes?

Leftover scalloped potatoes should be covered and refrigerated and can be kept up to 1 week. To reheat several servings of the scalloped potatoes in the same casserole dish used to bake them in, covered with foil at 350°F oven for 20 to 30 minutes or until heated through. To reheat individual portions (with or without other holiday main or side dish leftovers), place individual servings on a microwavable plate. Cover loosely with plastic wrap. Microwave on medium-high (70%) 2 to 3 minutes or until each kind of leftover is very hot in center. If any food is not hot, continue microwaving as directed in 1 minute intervals until hot.

Nutrition

310 Calories, 10g Total Fat, 8g Protein, 46g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 90

Total Fat: 10g; 15%

Saturated Fat: 6g; 31%

Trans Fat: 0g

Cholesterol: 30mg; 9%

Sodium: 520mg; 22%

Potassium: 1090mg; 31%

Total Carbohydrate: 46g; 15%

Dietary Fiber: 4g; 16%

Sugars: 8g

Protein: 8g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 15%; 15%

Calcium: 15%; 15%

Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Potatoes are a great veggie to keep on hand for delicious main or side dish recipes. Did you know there are many types and sizes of potatoes to choose from? From our Betty Crocker Cookbook, 13th edition, here’s the spud talk on the most common types of potatoes available. Store potatoes away from other vegetables as they can absorb flavors, keeping them in a cool (45°F to 60°F), dry, dark, well-ventilated place for time indicated for the varieties below. Potatoes that turn completely green should not be used, but any small spots of green can be trimmed off. Cut off and discard any sprouts before cooking.
All-Purpose Potatoes: Purple: Small with dense texture like russets. Most of the purple fades from the skin during cooking. Yellow (Yellow Finn, Yukon Gold): Skin and flesh range from buttery yellow to golden.Mild butter like flavor, which fades slightly during cooking. Store 1 month. Baking/Frying Potatoes: Both Russet and Idaho have dry, light and fluffy interiors when cooked. Store for 2 weeks. Roasting/Boiling Fingerling, New and Red: have waxy, creamy-moist interiors that hold their shape in salads or when roasted or boiled. Store for up to 2 weeks.

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FAQs

What is the difference between scalloped and gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Why are my scalloped potatoes always hard? ›

Starch Will Not Swell–Rock-Hard Scalloped Potatoes

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften.

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What makes a dish a gratin? ›

A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp. The terms au gratin or gratinée refer to any dish prepared in such a manner.

Know More ›

What makes something scalloped? ›

having an edge consisting of a row of curves: With its scalloped edges, the detailing on this dress is beautiful.

Keep Reading ›

Why should the potato slices for the gratin not be soaked in water before adding to the cream? ›

I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. The dish will still get a nice, crisp top without soaking the potatoes.

Get More Info ›

What is the literal meaning of au gratin? ›

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese)

Get More Info Here ›