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Homemade Scalloped Potatoes

Homemade Classic Scalloped Potatoes are the perfect simple from-scratch potato side dish! Potatoes & onions baked to perfection in an easy cheese sauce!
Course Side Dish
Cuisine American, Easter, French, Holiday, North American
Keyword Easy Classic Scalloped Potatoes
Prep Time 30 minutes
Cook Time 1 hour
Servings 12 servings
Calories 288kcal
Author Chrissie


  • 15 medium potatoes Yukon Gold is best
  • 2 medium onions
  • 2 tablespoons butter
  • 4 cloves garlic pressed or finely minced
  • 3 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons white wine optional
  • 2 cups milk
  • a pinch of nutmeg
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 1/4 cup shredded cheddar cheese not aged cheddar, reserve 1/2 cup
  • 1 cup shredded parmesan cheese freshly grated is best, reserve 1/4 cup


  • Preheat your oven to 400 degrees Fahrenheit (use 375 degrees if you don't have a convection option on your oven). Grease a large rectangular baking dish with cooking spray or butter and set it aside.
  • Wash and peel the potatoes and slice them about 1/4 inch thick using a mandoline slicer.
  • Peel the onions and slice them on the mandoline slicer to about 1/8 inch thick. Set the potatoes and onions aside in a bowl.
  • Heat a medium pot over medium heat on the stove and add the butter. Add the garlic once the butter is melted and let the garlic heat up in the butter.
  • Sprinkle the flour, salt and pepper over the garlic and butter and whisk everything together, letting the flour toast over the heat while you whisk almost constantly.
  • Slowly drizzle in the white wine (if using) after the flour has toasted for about 3 minutes, whisking constantly.
  • Drizzle in the milk in a slow, steady stream, whisking constantly until a smooth sauce forms.
  • Turn the heat to medium low and continue to cook, whisking regularly, as the sauce thickens.
  • Add a pinch of nutmeg, the paprika and thyme, and whisk until combined.
  • Switch to a wooden spoon or heat-safe spatula and add the cheese by the handful, stirring gently until the cheese has melted. RESERVE 1/2 cup cheddar and 1/4 cup Parmesan for sprinkling over the top of the scalloped potatoes.
  • Start assembling the casserole by layering one third of the potatoes, one third of the onions, and then one third of the sauce in the bottom of the dish. Repeat 2 more times, layering potatoes, onions, then sauce until the dish is full.
  • Smooth out the sauce over the top and push it into any cracks or gaps between the potatoes and onions.
  • Top with the remaining cheese and bake at 400 degrees Fahrenheit for about 1 hour or until the potatoes are fork tender and the cheese on top is browned and bubbly.
  • Let stand for about 5 minutes before serving.



To make this dish ahead of time, simply prepare as directed and cover with plastic wrap before baking. Place in the fridge and chill for up to 24 hours before removing the plastic wrap and baking as directed.
Remember, never place a cold dish in a hot oven or it will crack and break. Instead, place a cold pan in a cold oven and let the dish preheat slowly with the oven. Once the oven comes to temperature, bake for the same time as directed in the recipe.
If you don't have a convection setting on your oven, reduce the heat by 25 degrees (so, bake at 375 degrees). If necessary, tent some aluminum foil over the top if the cheese becomes too brown but the potatoes aren't yet fork tender. 


Serving: 1cup | Calories: 288kcal | Carbohydrates: 39g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 456mg | Potassium: 1216mg | Fiber: 7g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 32mg | Calcium: 313mg | Iron: 9mg