Estimated reading time: 6 minutes
This Scalloped Potatoes recipe has thinly sliced potatoes, and sliced onions, with a creamy sauce of half-and-half (or whole milk or cream), with flour, butter, and simply seasoned with salt, pepper, and aromatic thyme or other optional seasonings. It is baked in a 9×13-inch casserole dish and perfect for serving as a vegetarian side dish on Thanksgiving, Christmas, Easter, and any holiday and/or gathering! (makes 12 servings)
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Scalloped Potatoes
Hi Everyone, Scalloped potatoes are a staple at any holiday, Thanksgiving, family gathering, and a classic, American potato side dish.
This recipe for Scalloped Potatoes is so easy and straightforward to make, all you have to do is gather the ingredients, assemble, and bake the casserole right in your oven!
This is one of our family favorite recipes and often makes an appearance at holiday gatherings, like Thanksgiving and Christmas.
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What are Scalloped Potatoes?
Scalloped Potatoes are a casserole side dish that consists of thinly sliced potatoes, with cream or milk (or some combination of the two) and can be optionally infused with garlic or aromatic herbs, such as sage, rosemary, and thyme.
What’s the difference between Scalloped Potatoes and Potatoes au Gratin?
The difference between these two dishes is the addition of cheese!
Potatoes au gratin is another potato casserole side dish that is pretty much the same but it has the addition of one or more types of cheese sprinkled in the layers of potato slices and on top.
Potatoes au gratin also can have breadcrumbs on top and is generally considered a more decadent, rich dish.
How do you make scalloped potatoes?
All you need is 3 pounds of peeled, sliced potatoes, layered with half-and-half (or whole milk or cream), butter, any optional seasonings, for example, fresh thyme and salt and pepper and then baked in a 9×13-inch casserole dish.
Ingredients
- 3 pounds potatoes, washed, peeled, thinly sliced
- 1/2 yellow onions, thinly sliced
- 3/4 cup all-purpose flour, divided into 1/4 cup
- 6 tablespoons unsalted butter, divided and cubed
- Iodized salt, amount to taste
- fresh ground black pepper, amount to taste and for serving
- 3 cups half-and-half, see notes on substitutions
- optional: fresh aromatic herbs like sage, rosemary, and thyme, amount to taste
How to make scalloped potatoes/ How to make scalloped potatoes
Step 1
Preparation: Place one of the oven racks in the center of the oven. Preheat your oven to 375 degrees (190 degrees C). Using unsalted butter, grease a 9×13-inch baking dish.
Heat the half-and-half: In a small-medium saucepan, on the stovetop, heat the half-and-half over low heat until it is simmering and then remove from the heat.
Step 2
Assemble the casserole: Divide the ingredients into 3rds, layer 1/3 of the potato slices on the bottom of the 9×13-inch baking dish, add 1/3 onion slices, and evenly add 3 tablespoons of all-purpose flour, evenly arrange 2 tablespoons unsalted butter cubes. Season with a sprinkling of salt and pepper. Repeat the ingredient layers 2 times. Optionally, you can add aromatic seasonings like sage, rosemary, and thyme within the layers or just for garnishing on the top, for serving. Slowly, drizzle the heated half-and-half evenly over the assembling casserole, the top of the final layer should be even with the liquid. Bake on the center rack, in the preheated oven for 45-60 minutes. When it’s done, the top should be golden brown. If the top looks like it’s getting too dark towards the end of the baking time, you can place foil over the top to prevent further browning. When it’s done, allow cooling for about 10 minutes to set up before serving.
Notes
- Cooking time: 45-60 minutes baking time at 375 degrees F (190 degrees C).
- Gluten-free option: You can substitute the same amount of gluten-free flour for the all-purpose flour to make this recipe gluten-free. I suggest using Bob’s Red Mill brand 1:1 gluten-free flour – we have used this band with success in this recipe.
- Prepping the potatoes: We use a vegetable peeler and then use a food processor with the slicing attachment to quickly slice the potatoes – this makes prepping for this recipe a snap.
- Half-and-half substitutions: or you can substitute the same amount of whole milk, or evaporated milk)
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Scalloped Potatoes
This Scalloped Potatoes recipe has thinly sliced potatoes, and sliced onions, with a creamy sauce of half-and-half (or whole milk or cream), with flour, butter, and simply seasoned with salt, pepper, and aromatic thyme or other optional seasonings. It is baked in a 9x13-inch casserole dish and perfect for serving as a vegetarian side dish on Thanksgiving, Christmas, Easter, and any holiday and/or gathering! (makes 12 servings)
Ingredients
- 3 pounds potatoes, washed, peeled, thinly sliced
- 1/2 yellow onions, thinly sliced
- 3/4 cup all-purpose flour, divided into 1/4 cup
- 6 tablespoons unsalted butter, divided and cubed
- Iodized salt, amount to taste
- fresh ground black pepper, amount to taste and for serving
- 3 cups half-and-half, see notes on substitutions
- optional: fresh aromatic herbs like sage, rosemary, and thyme, amount to taste
Instructions
- Preparation: Place one of the oven racks in the center of the oven. Preheat your oven to 375 degrees (190 degrees C). Using unsalted butter, grease a 9×13-inch baking dish. Heat the half-and-half: In a small-medium saucepan, on the stovetop, heat the half-and-half over low heat until it is simmering and then remove from the heat.
- Assemble the casserole: Divide the ingredients into 3rds, layer 1/3 of the potato slices on the bottom of the 9×13-inch baking dish, add 1/3 onion slices, and evenly add 3 tablespoons of all-purpose flour, evenly arrange 2 tablespoons unsalted butter cubes. Season with a sprinkling of salt and pepper. Repeat the ingredient layers 2 times. Optionally, you can add aromatic seasonings like sage, rosemary, and thyme within the layers or just for garnishing on the top, for serving. Slowly, drizzle the heated half-and-half evenly over the assembling casserole, the top of the final layer should be even with the liquid. Bake on the center rack, in the preheated oven for 45-60 minutes. When it’s done, the top should be golden brown. If the top looks like it’s getting too dark towards the end of the baking time, you can place foil over the top to prevent further browning. When it’s done, allow cooling for about 10 minutes to set up before serving.
Notes
- Cooking time: 45-60 minutes baking time at 375 degrees F (190 degrees C)
- Gluten-free option: You can substitute the same amount of gluten-free flour for the all-purpose flour to make this recipe gluten-free. I suggest using Bob's Red Mill brand 1:1 gluten-free flour - we have used this band with success in this recipe.
- Prepping the potatoes: We use a vegetable peeler and then use a food processor with the slicing attachment to quickly slice the potatoes - this makes prepping for this recipe a snap.
- Half-and-half substitutions: or you can substitute the same amount of whole milk, or evaporated milk)
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 243Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 98mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 5g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- First Published: 11/27/2022
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