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!

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:

1. 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.
2. 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.
3. 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.
4. 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.

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!