Scalloped Potatoes (2024)

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(105)

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  • Save Recipe

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ActionToolbar_e353ad1f-a2d8-46f6-a5eb-5aba3a9fbd9a\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22rd11a8206db6d4778a52a94a8eba18df7\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2finlineActionToolbarMobile\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ActionToolbar\x22\x7d'); var configuration = {"contentId":"328145a6-db72-4258-b545-0589655fe23d","toolbarSettings":{"id":"e353ad1f-a2d8-46f6-a5eb-5aba3a9fbd9a","registrationUrl":"/GMI/CoreSites/BC/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"namePassedToEvents":"RDPToolbarBODY","buttons":[{"addFavoriteErrorMessage":"Sorry, something went wrong. 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Please enable “Functional Cookies” to use this feature.\u003c/p\u003e\n\u003c/div\u003e","showPrivacyOptOutMessage":false},{"providerName":"facebook","providerNamePassedToEvents":"Facebook","shareUrlFormat":"//facebook.com/sharer/sharer.php?u={0}","id":"ee62c9eb-d882-456e-be13-a0591e588000","allowedForAnonymousUsers":true,"type":"Social","displayName":"Facebook","namePassedToEvents":"Facebook","cssClassName":"atButtonFacebook","privacyOptOutMessage":"\u003cdiv class=\u0027privacyMessage\u0027\u003e\n\u003ch3\u003eThis feature is not available with your current cookie settings.\u003c/h3\u003e\n\u003cp\u003eYou can \u003ca href=\u0027#\u0027 data-show-preference-center=\u00271\u0027\u003eupdate your privacy settings\u003c/a\u003e to enable this content. Please enable “Functional Cookies” to use this feature.\u003c/p\u003e\n\u003c/div\u003e","showPrivacyOptOutMessage":false},{"templateId":"bf50810b-3823-4a07-a4a0-2e63d516cc3e","dialogHeading":"Email Recipe","emailCode":"BC_ContentEmail","dialogSettings":{"cancelButtonText":"Cancel","copyToSenderLabel":"Send a Copy to Myself","emailAddressesLabel":"* Email Address(es)","emailInstructionText":"Separate email addresses with commas","fromText":"From:","privacyPolicyText":"\u003cp\u003e\u0026copy;2024 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. 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Please enable “Functional Cookies” to use this feature.\u003c/p\u003e\n\u003c/div\u003e","showPrivacyOptOutMessage":false}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false},"pageAttributes":{"url":"https%3a%2f%2fwww.bettycrocker.com%2frecipes%2fscalloped-potatoes%2f328145a6-db72-4258-b545-0589655fe23d","contentId":"328145a6-db72-4258-b545-0589655fe23d"},"recaptchaPublicKey":"6LfU_icUAAAAALSqSjRg5hqZwbPr1b8k-_80a_S_"}; var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule)});})();

Scalloped Potatoes (6)
Scalloped Potatoes (7)

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(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22VideoOverlay_2ee1ece6-a33c-4f37-aafb-6377bfa48ff1\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r766186be2cb14f8884a9aae6691ced48\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpImage\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22VideoOverlay\x22\x7d'); var configuration = {"id":"YMFA-No2bWQ","name":"Scalloped Potatoes","aspectRatioPercent":56.2500,"autoplay":true,"playButtonText":"Watch Video","loadingImageUrl":"/-/media/GMI/Core-Sites/BC/PandoSites-DevOnly/Shared/YouTube/loading.gif?sc_lang=en","loadingImageAltText":"Loading","privacyScreenContent":"\u003cdiv class=\u0022privacyMessage\u0022\u003e\n\u003ch3\u003eThis feature is not available with your current cookie settings.\u003c/h3\u003e\n\u003cp\u003eYou can \u003ca href=\u0022#\u0022 data-show-preference-center=\u00221\u0022\u003eupdate your privacy settings\u003c/a\u003e to enable this content. Please enable all cookies to use this feature.\u003c/p\u003e\n\u003c/div\u003e"}; var moduleName = 'videoOverlay'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule)});})();

  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 6

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  • Pinterest

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Please enable “Functional Cookies” to use this feature.\u003c/p\u003e\n\u003c/div\u003e","showPrivacyOptOutMessage":false},{"layoutParameter":"p%3d1","id":"ce5ab433-0a0d-4a97-8c01-c4588e3e2c86","allowedForAnonymousUsers":true,"type":"Print","displayName":"Print","namePassedToEvents":"Print","cssClassName":"atButtonPrint","privacyOptOutMessage":"\u003cdiv class=\u0027privacyMessage\u0027\u003e\n\u003ch3\u003eThis feature is not available with your current cookie settings.\u003c/h3\u003e\n\u003cp\u003eYou can \u003ca href=\u0027#\u0027 data-show-preference-center=\u00271\u0027\u003eupdate your privacy settings\u003c/a\u003e to enable this content. Please enable “Functional Cookies” to use this feature.\u003c/p\u003e\n\u003c/div\u003e","showPrivacyOptOutMessage":false},{"providerName":"pinterest","providerNamePassedToEvents":"Pinterest","shareUrlFormat":"//pinterest.com/pin/create/link/?url={0}","id":"c18cf08e-e436-4cd0-a180-1bafb15369a6","allowedForAnonymousUsers":true,"type":"Social","displayName":"Pinterest","namePassedToEvents":"Pinterest","cssClassName":"atButtonPinterest","privacyOptOutMessage":"\u003cdiv class=\u0027privacyMessage\u0027\u003e\n\u003ch3\u003eThis feature is not available with your current cookie settings.\u003c/h3\u003e\n\u003cp\u003eYou can \u003ca href=\u0027#\u0027 data-show-preference-center=\u00271\u0027\u003eupdate your privacy settings\u003c/a\u003e to enable this content. 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Ready to Make?

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  • Save

  • Shop

  • Share

  • Keep Screen On

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ActionToolbar_63c13be0-5bfb-446f-b820-2790dadf6b3e\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22ra20274e6f56946bebdff1786d2bd4ccd\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2fdockingActionToolbar\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ActionToolbar\x22\x7d'); var configuration = {"contentId":"328145a6-db72-4258-b545-0589655fe23d","toolbarSettings":{"id":"63c13be0-5bfb-446f-b820-2790dadf6b3e","registrationUrl":"/GMI/CoreSites/BC/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"namePassedToEvents":"RDPToolbarSTICKY","buttons":[{"addFavoriteErrorMessage":"Sorry, something went wrong. 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Luscious, rich, and creamy scalloped potatoes layers thinly sliced potatoes in a rich and creamy white sauce, for a cozy yet company-worthy side dish for holiday meals or weeknight dinners. A buttery white sauce with onion is stirred up in minutes, making this a simple dish to throw together, no matter what your kitchen skill level. You can leave the skins on the spuds for a more casual looking side dish or peel them for special occasions. If you own a mandoline or food processor fitted with a blade for thin slices, you can slice the potatoes in a snap.
What’s the difference between scalloped potatoes and au gratin potatoes? Au gratin potatoes contain cheese where scalloped potatoes don’t. Wondering how to choose which kind to make? Scalloped potatoes are a great choice when your main dish is very rich or highly flavored, such as barbecued ribs or salmon. Make our cheesy au gratin potatoes to accompany main dishes that are less rich and/or seasoned, like roast turkey or ham. Or break the rules and pair them as it suits your mood. Either way, dinner will be delicious!

Updated Mar 3, 2024

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What Are the Best Potatoes for Scalloped Potatoes?

The best potatoes to use for a homemade scalloped potato recipes like this one are baking/frying potatoes, either russet or Idaho. They have dry, light, and fluffy interiors that hold their shape when cooked. The starch in the potatoes helps to thicken the sauce while the casserole bakes. Thin slices of potato (about 1/4-inch thick) not only cook faster but having more surface area of the potatoes exposed releases even more starch to help thicken the sauce.
If other types of potatoes are used, like Yukon Gold potatoes, the slices may break apart in the sauce, making the casserole less attractive to serve. The sauce may be thinner as well, due to the waxy texture, which may not release as much starch as the baking/frying potatoes.

What Should be Eaten with Scalloped Potatoes?

Our best scalloped potatoes can play a delicious supporting role for any holiday meal. Try them with this top-ranked ham recipe or turkey recipe. Your menu is a cinch when you round out holiday meals from recipes from these amazing Thanksgiving sides or Easter side dish collections. Homemade scalloped potatoes are a wonderful choice for any special dinner, such as a birthday or anniversary dinner with your favorite buffalo chicken or spicy pork chops.
Surprise your family with a comforting weeknight treat of these yummy potatoes with a slow-cooker roast and veggies that’s been simmering away all day. Or you can turn easy scalloped potatoes into a main dish (a fantastic opportunity to use that leftover ham) with our scrumptious ham and scalloped potatoes recipe or toss in some bite-size pieces of cooked chicken, shrimp or pork.. Looking for more ways to use up holiday leftovers? Try these next.

How to Reheat Scalloped Potatoes

For the best scalloped potatoes, it’s best to bake the same day you prep them, as the sauce will continue to thicken and soak into the potatoes during storage.
Fridge: Cooked scalloped potatoes can be refrigerated to heat the leftovers later. Cover cooled cooked dish of scalloped potatoes tightly and store in the refrigerator.
To reheat several servings: bake them covered with foil at 350°F for 20 to 30 minutes or until heated through.
To reheat individual servings: place serving of scalloped potatoes on a microwavable dinner plate and cover loosely with plastic wrap. Microwave on medium-high (70%) for about 2 minutes or until thoroughly heated. The reheated potatoes will not be as saucy, but they will be just as flavorful, as the potatoes will have soaked up all the tasty sauce
Freezer: Freezing is not recommended for this dish, as the potatoes can become mealy and the sauce very thick but waters out when frozen. Looking for recipes that use up your holiday leftovers? Try these clever recipes.

Ingredients

  • 4 tablespoons butter
  • 1 small onion, finely chopped (1/3 cup)
  • 3 tablespoons Gold Medal™ All Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

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Scalloped Potatoes (8)

Make With

Gold Medal Flour

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Steps

  • 1

    Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.

  • 2

    In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

    Scalloped Potatoes (9)

  • 3

    Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.

    Scalloped Potatoes (10)

  • 4

    Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

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Tips from the Betty Crocker Kitchens

  • tip 1

    Don't forget to prep your pan. Grease or cooking spray it well as the sauce will brown and stick to the edges of the pan, making cleanup a chore.
  • tip 2

    Salt is an important player in this Scalloped Potatoes recipe; it perfectly balances the bland richness of the white sauce with the potatoes.
  • tip 3

    Using a mandoline slicer makes creating uniform slices of potato fast and easy.

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Frequently Asked Questions

Can you make scalloped potatoes ahead of time?

It’s best to make and then bake the scalloped potatoes right before you plan to serve them to prevent the potatoes from turning brown and so that the consistency of the potatoes is saucy, rather than dry. If the scalloped potatoes are made in advance, the sauce will soak into the potatoes during refrigeration and cooking. There are a few steps you can take to get a jump on the prep, however! You can slice your potatoes ahead of time and submerge them in cold water to prevent them from browning. Keep the bowl of potatoes in water in the fridge up to a few hours in advance. Measure all ingredients (labeling them if necessary) so that when it comes time to make and bake the scalloped potatoes, you can simply drain the potatoes and make them quickly, with the pre-measured ingredients!

How will I know when the scalloped potatoes are done?

To bake the scalloped potatoes, set the timer for the minimum time. Test them with a fork in several places to see if the fork tines slide in easily. If not, bake a few additional minutes and test again.

What are other variations of this recipe?

Ingredient Additions: It’s easy to customize this homemade scalloped potatoes recipe and make it your own. Add chopped fresh or dried herbs, such as chopped fresh rosemary or thyme leaves; or top it with a buttery crumb topping made with plain or seasoned breadcrumbs mixed with melted butter. Substitute thinly sliced green onions or leeks for the onions, for a slightly different flavor and appearance. Stir in bite-size pieces of cooked Italian sausage, chicken, or pork. Try our ham and scalloped potatoes. recipe for a great main dish casserole. Or for even more ideas, take a peek at our best scalloped potatoes recipes.
Alternate Cooking Methods: With this collection, you’ll not only find delicious foods to add to scalloped but also alternate cooking methods as well. (Like Slow-Cooker Scalloped Potatoes when your oven is already filled with other holiday dishes?) Even our fans love to add a twist to these comforting homemade scalloped potatoes in creative ways. Check out their yummy twists of this recipe in the reviews.

What is the best way to reheat scalloped potatoes?

Leftover scalloped potatoes should be covered and refrigerated and can be kept up to 1 week. To reheat several servings of the scalloped potatoes in the same casserole dish used to bake them in, covered with foil at 350°F oven for 20 to 30 minutes or until heated through. To reheat individual portions (with or without other holiday main or side dish leftovers), place individual servings on a microwavable plate. Cover loosely with plastic wrap. Microwave on medium-high (70%) 2 to 3 minutes or until each kind of leftover is very hot in center. If any food is not hot, continue microwaving as directed in 1 minute intervals until hot.

Nutrition

310 Calories, 10g Total Fat, 8g Protein, 46g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
520mg
22%
Potassium
1090mg
31%
Total Carbohydrate
46g
15%
Dietary Fiber
4g
16%
Sugars
8g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
10%
10%
Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

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More About This Recipe

  • Potatoes are a great veggie to keep on hand for delicious main or side dish recipes. Did you know there are many types and sizes of potatoes to choose from? From our Betty Crocker Cookbook, 13th edition, here’s the spud talk on the most common types of potatoes available. Store potatoes away from other vegetables as they can absorb flavors, keeping them in a cool (45°F to 60°F), dry, dark, well-ventilated place for time indicated for the varieties below. Potatoes that turn completely green should not be used, but any small spots of green can be trimmed off. Cut off and discard any sprouts before cooking.
    All-Purpose Potatoes: Purple: Small with dense texture like russets. Most of the purple fades from the skin during cooking. Yellow (Yellow Finn, Yukon Gold): Skin and flesh range from buttery yellow to golden.Mild butter like flavor, which fades slightly during cooking. Store 1 month. Baking/Frying Potatoes: Both Russet and Idaho have dry, light and fluffy interiors when cooked. Store for 2 weeks. Roasting/Boiling Fingerling, New and Red: have waxy, creamy-moist interiors that hold their shape in salads or when roasted or boiled. Store for up to 2 weeks.

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Scalloped Potatoes (2024)

FAQs

What's the difference between scalloped and au gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

How to add more flavor to scalloped potatoes? ›

12 Ways To Add More Flavor To Scalloped Potatoes
  1. Use tin foil when baking for concentrated flavor. ...
  2. Cheese-ify your scalloped potatoes with gruyère. ...
  3. Pre-cook garlic for less acidity. ...
  4. Season each layer for a more flavorful dish. ...
  5. Root vegetables add more flavor and nutrients. ...
  6. Turn up the heat with canned green chiles.
Oct 14, 2023

Why do my scalloped potatoes taste bland? ›

Use enough salt, pepper, herbs, or spices. This will keep the scalloped potatoes from being bland. Use a mixture of cheeses. Experiment with combining different cheeses, such as cheddar, Gruyère, Parmesan, or blue cheese.

Why are scalloped potatoes called funeral potatoes? ›

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

What is the best way to slice potatoes for scalloped potatoes? ›

Once you've chosen the right potatoes, grab a sharp chef's knife (or a mandoline, if you have one) and carefully slice them as thinly and evenly as possible—ideally one-fourth to one-eighth-inch thick. Potatoes that are too thick or thin will bake up unevenly, and you want the layers to cook up tender.

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Why did the milk curdle in my scalloped potatoes? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Why won't my scalloped potatoes get soft? ›

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

How to jazz up scalloped potatoes? ›

Boost the Flavor

A few sliced mushrooms and some dried minced onion add extra flavor and depth to basic scalloped potatoes.

What to eat with scalloped potatoes? ›

Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.

How do you know when scalloped potatoes are done? ›

They will be fully cooked when you can easily pierce them with a sharp knife or mush with the tines of a fork.

How far in advance can you slice potatoes for scalloped potatoes? ›

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

What makes a gratin a gratin? ›

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

What is the real name for scalloped potatoes? ›

Potatoes gratiné

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin.

Which is cheesier scalloped or au gratin? ›

The cream is often infused with an aromatic, such as garlic or fresh herbs. Potatoes au gratin, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. Fresh breadcrumbs are also often sprinkled on top of the dish before it goes into the oven.

What pan is best for au gratin potatoes? ›

The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan. It can be round, oval or rectangular, and most commonly it is about an inch and a half deep. The material can be copper, stainless steel, enameled iron, aluminum, glass.

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