Last weekend, I was craving something warm and comforting to pair with a family dinner, and with a bag of Yukon golds sitting on my counter, I decided to tackle scalloped potatoes.
This easy and creamy recipe came together like a dream—rich, garlicky, and so velvety it had everyone scraping the dish for more.
If you’re after a side dish that steals the show, let’s get these spuds in the oven!
Why You’ll Love This Potato Bake
- Creamy
- Simple
- Garlicky
- Crowd-pleasing
Creamy Scalloped Potatoes Recipe
For this simple potato bake, you’ll need the following ingredeints:
Ingredients
- ¼ cup butter, salted – Melts into a rich base for the sauce.
- 3 pounds Yukon gold potatoes, ⅛-inch thick – Slices thin for tender layers.
- 2 small yellow onions, diced – Adds sweet, savory depth.
- 3 cloves of garlic, minced – Infuses bold, aromatic flavor.
- ¼ cup all-purpose flour – Thickens the sauce to creamy perfection.
- 2 cups milk – Creates a smooth, velvety sauce base.
- 1 cup chicken broth – Boosts flavor with savory richness.
- 1 ½ tsp salt, divided – Seasons potatoes and sauce just right.
- ½ tsp black pepper, divided – Adds a subtle, spicy kick.
Optional Add-Ons
- 1 ½ cup grated cheddar cheeese – I often include it for the cheesy version.
- 1 tsp fresh thyme – Mixes in for a herby, earthy note.
- ¼ cup bacon bits – Adds smoky crunch between layers.
Tools You’ll Need
- 9×13-inch baking dish – Bakes the potatoes into creamy bliss.
- Large saucepan – Cooks the sauce smooth and thick.
- Whisk – Blends sauce without lumps.
- Mandoline or knife – Slices potatoes thinly and evenly.
- Aluminum foil – Covers for tender baking.
Step-by-Step Instructions
Step 1: Prep the Oven and Dish
Set your oven to 350°F (175°C) to preheat—takes about 10 minutes. Grease a 9×13-inch baking dish with butter or spray—sets up easy removal.
Step 2: Slice Potatoes Thin
Use a mandoline or sharp knife to slice the 3 pounds Yukon gold potatoes into ⅛-inch rounds—keep slices even for uniform cooking. Set aside in a bowl of cold water to prevent browning.
Step 3: Start the Sauce
In a large saucepan, melt the ¼ cup salted butter over medium-low heat—add the diced onions and minced garlic, cooking 3-5 minutes ‘til onions soften and smell fragrant.
Step 4: Thicken the Sauce
Sprinkle the ¼ cup flour over the onion-garlic mix—stir for 2 minutes to cook out the raw flour taste. Should form a thick paste—base for the creamy sauce.
Step 5: Add Liquids
Combine the 2 cups milk and 1 cup chicken broth—slowly pour into the pan, whisking constantly to avoid lumps. Keep adding gradually ‘til it’s smooth and thick—takes about 3 minutes.
Step 6: Season and Simmer
Stir in ½ tsp salt and ⅛ tsp pepper—crank the heat to medium and bring to a gentle boil, whisking for 1-2 minutes ‘til it thickens like a creamy gravy. Remove from heat.
Step 7: Layer the Potatoes
Drain the potatoes—layer ⅓ in the baking dish, sprinkle with ¼ tsp salt and ⅛ tsp pepper, then pour ⅓ of the sauce over. Repeat layers twice, ending with sauce—season each layer.
Step 8: Bake and Finish
Cover tightly with foil—bake for 45 minutes. Uncover and bake 35-40 minutes more ‘til golden and potatoes are fork-tender. Broil 2-3 minutes for a crispy top, if you like—cool 20 minutes before serving.
Storage and Serving
Store leftovers in an airtight container in the fridge for up to 4 days—reheat at 325°F for 15-20 minutes. Serve warm as a side with roasts or as a cozy main with a salad.
Nutritional Breakdown
| Nutrient | Per Serving (8 servings total) |
|---|---|
| Calories | 260 kcal |
| Fat | 10g |
| Protein | 6g |
| Total Carbs | 38g |
| Fiber | 3g |
| Net Carbs | 35g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with roasted chicken for a hearty meal.
- Pair with a crisp arugula salad for freshness.
- Add grilled asparagus for a green, earthy side.
- Enjoy with sparkling water—light and refreshing.
Common Mistakes to Avoid
I’ve tripped up on these before, so here’s how to steer clear with some extra insight:
- Slicing potatoes too thick and getting crunchy, undercooked layers – Cutting potatoes thick makes them take too long to soften, leaving hard spots; I’ve bitten into a raw layer—use a mandoline for thin, even slices.
- Adding liquid too fast and ending with a lumpy sauce – Pouring the milk and broth in all at once overwhelms the flour, creating clumps that ruin the creamy texture; I’ve whisked a gritty sauce—add liquids slowly while stirring.
- Skipping seasoning layers and ending up with bland potatoes – Forgetting to season each potato layer leaves the dish flat, even with a flavorful sauce; I’ve served a dull batch—sprinkle salt and pepper every time.
- Not resting the dish and watching it fall apart when serving – Cutting too soon after baking makes the layers slide and crumble, messing up presentation; I’ve scooped a sloppy pile—wait 20 minutes to set.
FAQs
Can I use russet potatoes?
Yes, but they’re starchier—peel them and slice thin.
Freezer-friendly?
Yes, bake then freeze—reheat at 350°F for 25 minutes.
No chicken broth?
Use vegetable broth or water with a pinch of salt.
Can I make it ahead?
Assemble, cover, and refrigerate up to 24 hours—bake fresh.
What Others Are Saying About the Recipe
- Tina: “Creamiest spuds ever—family devoured it!”
- Cole: “Garlic and sauce—cozy side perfection!”
- Rhea: “Easy and golden—holiday table star!”
Final Words
On a cold night, nothing beats the creamy, golden comfort of these Scalloped Potatoes, turning any dinner into a warm, happy gathering. Give this dish a try to elevate your next meal, and swing back with a comment to share how it turned out—looking forward to your thoughts!