Pin it
Transform simple potatoes into something extraordinary with this classic scalloped potato recipe. Layer upon layer of tender potatoes and sweet onions bake slowly in a rich, homemade cream sauce until they're perfectly golden and bubbly. It's pure comfort food that turns any meal into a special occasion.
These Aren't Your Average Potato Slices
When basic mashed potatoes won't do, these scalloped beauties steal the show. Each forkful brings you buttery soft potatoes wrapped in velvety cream sauce - the kind of side dish that often gets more attention than the main course. Whether you're cooking for a holiday feast or Sunday dinner, this recipe proves that sometimes the simplest ingredients make the most memorable dishes.
Your Shopping List for Success
- Potato Perfect: - 3 pounds Yukon Gold potatoes, your best choice for creamy results - Pick ones that are firm and smooth, about the same size
- For That Amazing Sauce: - 1 medium onion, finely diced - 4 tablespoons real butter - 3 cloves fresh garlic, minced - ¼ cup all-purpose flour - 2 cups whole milk - 1 cup heavy cream - Trust us on the heavy cream - it makes all the difference
- Seasoning Stars: - 1½ teaspoons sea salt - ½ teaspoon fresh black pepper - Feel free to adjust these to your taste
Pin it
Let's Get Cooking
- Set the Stage (15 minutes):
- Heat your oven to 400°F. While it's warming, butter a 9x13 baking dish. Slice those potatoes nice and thin - about ⅛ inch is perfect. A mandoline makes quick work of this, but a sharp knife works too
- Create Your Sauce Base (10 minutes):
- Melt butter in a good-sized pot over medium heat. Toss in your diced onions and garlic, letting them soften and get fragrant. This is where the magic starts - your kitchen will smell amazing
- Make It Creamy (5 minutes):
- Sprinkle in the flour and cook it briefly with the butter mixture. Now slowly pour in your milk and cream, whisking constantly. Keep stirring until it thickens enough to coat the back of a spoon. This is your liquid gold
- Layer with Love (10 minutes):
- Create layers in your baking dish: potatoes, a sprinkle of salt and pepper, then your cream sauce. Repeat until you've used everything up. The top layer should be swimming in that delicious sauce
- Bake to Perfection:
- Cover with foil and bake for 30 minutes. Then uncover and let it go another 25-30 minutes until the top is golden brown and bubbly. When you can easily slide a knife through the potatoes, they're ready
The Secret's in the Spuds
Not all potatoes are created equal, and Yukon Golds are the MVPs here. Their naturally buttery taste and creamy texture were made for this dish. They hold their shape while baking but still get tender enough to melt in your mouth. Plus, their thin skins mean no peeling required - just a good scrub and you're ready to slice.
Pin it
Mastering Your Cream Sauce
Skip the canned soup - this homemade sauce is what makes these potatoes unforgettable. Starting with butter, onions, and garlic builds a flavor base that canned versions just can't match. When you add the flour, keep stirring to avoid lumps. Then slowly pour in your milk and cream, whisking constantly. You'll know it's ready when it coats your spoon and looks silky smooth.
Timing Is Everything
The two-stage baking process might seem fussy, but it's the key to potato perfection. That first covered bake lets the potatoes steam and soak up the sauce. When you uncover the dish, magic happens - the top turns golden while the inside stays creamy. Don't rush this part; those last 30 minutes create that irresistible golden crust everyone fights over.
Perfect Partners on the Plate
These potatoes play nice with just about anything. Serve them next to holiday ham or turkey, pair them with a Sunday roast, or make them the star of a vegetarian dinner. The creamy sauce and tender potatoes complement everything from grilled steaks to baked chicken. They even make great leftovers - if you're lucky enough to have any.
Pin it
Making Ahead and Storing
Need to get a head start? Assemble everything the day before, cover and refrigerate. Just add an extra 10-15 minutes to the baking time since you're starting cold. Leftovers keep beautifully for up to 5 days in the fridge. To reheat, cover with foil and warm in a 350°F oven until heated through. The sauce might thicken up - a splash of warm milk while reheating brings it back to life.
Frequently Asked Questions
- → Can I make these ahead?
Get them ready a day early - just warm them up when you need them and they taste just as good.
- → Should I peel the potatoes?
Peeled Yukon golds give you that smooth, creamy feeling everyone loves in scalloped potatoes.
- → What about using milk instead of cream?
Half-and-half works if you want it lighter, but real cream makes them taste extra special.
- → Best way to cut the potatoes?
A mandoline makes thin, even slices that cook just right - watch your fingers though!
- → How long do leftovers last?
Keep them covered in the fridge for 5 days, or freeze them up to a month for later.
Conclusion
Love these potatoes? Try potato gratin next time - same idea but extra cheese on top. Or make potato leek soup when you want something smooth. Potato and onion casserole gives you those same creamy flavors in a whole new way.