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Simple Scalloped Potatoes

These Simple Scalloped Potatoes are creamy, rich and perfectly cheesy. A classic and delicious recipe perfect for any dinner occasion or holiday.

Scalloped potatoes may seem like a hard dish to make, but I promise they’re SO simple! These potatoes are easy enough to assemble to enjoy any day of the week, even family dinner on weeknights. In fact, you only need about 15 minutes of prep time to put this dish together.

Simple Scalloped Potatoes

Classic + Delicious Scalloped Potatoes

These potatoes are creamy, cheesy and so flavourful. A tried and true scalloped potato recipe that doesn’t disappoint! These are a perfect side dish for Easter dinner, Thanksgiving or Christmas and easy to take to potlucks!

Simple Scalloped Potatoes

Scalloped Potatoes Recipe Tips:

  • Potatoes: Use a starchy potato for scalloped potatoes. I like to use Yukon Gold potatoes or Russet potatoes.
  • Cheese: You can use any kind of white cheese that you like for this recipe. I like to use Monterey Jack cheese, but mozzarella and white cheddar cheese are delicious too.
  • Milk: I like to use whole milk (3%), but you can also use a mixture of milk and heavy cream. Just don’t use skim milk or low fat milk, or your scalloped potatoes won’t have a rich cream sauce.
  • Slice Thickness: Make sure to slice the potatoes thin, about 1/8 inch thick. I just use a sharp knife to do this, but you can also use a mandoline slicer.
  • Prepare the dish: Make sure to grease a casserole dish with butter before adding the scalloped potato ingredients.
  • Make Ahead Tip: You can assemble these potatoes ahead of time. Sometimes I like to assemble them in the morning, then slip them into the oven closer to dinner time. This is especially helpful when I’m putting together a holiday dinner and I’m pressed for time.
  • Baking Temperature: I set the baking temperature to 325 degrees so that if you’re baking a ham, they can both bake in the oven at the same time.
  • How long to bake: Sometimes scalloped potatoes take longer to bake than you might think. I like to give them a 2 hour window in case they’re not done by dinner time. They can sit/rest while the rest of dinner comes together…and I have found that it’s pretty hard to over bake scalloped potatoes.
  • Try these! If you’re looking for another delicious scalloped potatoes recipe, try these Dill Scalloped Potatoes (they’re my absolute FAVE!).
  • What to do with leftovers? Store them in an airtight container in the freezer. When you want to serve them again, bring them up to room temperature and pop them in the oven for about 20 minutes to warm up. Sometimes I like to add a little extra cheese and some warm cream before I heat them up, just to add more flavour and moisture.
  • No garlic? We prefer scalloped potatoes with no garlic, but if you want this added flavour, feel free to season with 1/4 to 1/2 tsp of garlic powder.
Simple Scalloped Potatoes
Scalloped potatoes assembled and ready to go into the oven.

What to serve with scalloped potatoes:

Is there any more delicious dinner combination than baked ham and scalloped potatoes? I think not! Try these potatoes the next time you make a ham, you won’t be disappointed!

a pan of baked Scalloped Potatoes
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Simple Scalloped Potatoes

Potatoes are thinly sliced and topped with cheese for this delicious scalloped potatoes side dish.

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5 from 2 reviews

These Simple Scalloped Potatoes are creamy, rich and perfectly cheesy.  A classic and delicious recipe perfect for any dinner occasion.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Method: Baking

Ingredients

Units Scale
  • 8 medium potatoes, sliced thinly (1/8 inch)
  • 1 small onion, sliced thinly
  • 6 tbsp flour (divided into 2)
  • 6 tbsp melted butter (divided into 2)
  • 1 cup grated white cheese (Monterey Jack, cheddar or mozzarella)
  • salt and fresh ground pepper
  • 3 cups whole milk

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Prepare a 9×13 baking dish by greasing the inside with butter.
  3. Peel and thinly slice your potatoes (1/8 inch).
  4. Spread 1/2 of the sliced potatoes in the baking dish.
  5. Slice the onion thinly, then layer on 1/2 of the sliced onion.
  6. Sprinkle on 3 tbsp flour.
  7. Drizzle on 3 tbsp melted butter.
  8. Sprinkle on 1/2 cup shredded cheese.
  9. Season with salt and pepper.
  10. Repeat with the remaining ingredients: potatoes-onions-flour-butter-cheese.
  11. In a small pan warm up the milk, using a whisk to continuously stir. Do not boil it, you just want it warmed.
  12. Pour the warmed milk over the potatoes
  13. Cover the dish with a piece of tin foil, lightly buttered on one side.
  14. Bake covered for 1 hour.
  15. Then after this time, remove the tin foil and continue to bake for 30 minutes more, until the top is golden brown and bubbling and the potatoes are tender.
  16. Let the dish stand for about 10 minutes before serving.

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More Easter Menu Ideas!

If you’re adding these potatoes to the menu for your Easter dinner, then you might also love this recipe for baked ham, and this recipe for our favourite Pea Salad!  Also don’t miss these delicious Devilled Eggs or my recipe for Easter Panettone.  And don’t forget dessert…Carrot Cake Cupcakes are perfect for Easter, and these Peanut Butter Confetti Squares are amazing!

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Have a delicious day!

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5 Comments

    1. Hi! I’m so happy you enjoyed them! When I have leftovers I sometimes freeze them. I just store them in an air-tight container in the freezer, and when I want to serve them again, just bring them up to room temperature and pop them in the oven for about 20 minutes to warm them up. Sometimes I like to add a little extra cheese and some warm cream before I heat them up, just to add more flavour and moisture.

  1. I made this recipe yesterday and it was absolutely delicious. I cut the recipe in half and put it in an 8 x 8 casserole dish. Followed instructions and I’ll be making this again. My husband loved it! Thank you!






      1. Just in case Rosalie doesn’t see your question…I would recommend baking for 1 hour if you cut the recipe in half. But just pay attention at the 45 minute mark to see how things are progressing.