The Best Homemade Scalloped Potatoe: Creamy, Comforting, and Irresistible

There’s nothing quite like the comforting aroma of Scalloped Potatoes baking in the oven—rich, creamy, and bubbling with cheesy goodness. This classic side dish is a time-honored favorite at Sunday dinners, holiday gatherings, or any meal that deserves something extra special. In my humble opinion, this recipe isn’t just good—it’s the Best Scalloped Potatoes you’ll ever make. The secret lies in the perfect balance of creamy sauce, tender potatoes, and a pop of fresh green onion.

Whether you’re serving ham, steak, or roasted chicken, these scalloped potatoes will steal the show. Let’s dive into this unbeatable recipe and discover why it’s earned its place at the top of the comfort food hierarchy.

Ingredients & Their Roles

4 cups thinly sliced potatoes – Use starchy potatoes like Yukon Gold or Russets. They help thicken the sauce naturally, resulting in a perfectly creamy texture.
3 tablespoons butter – Forms the base of the roux, providing richness and depth to the sauce.
3 tablespoons all-purpose flour – Thickens the sauce into a luscious, silky consistency that coats every slice of potato.
1 ½ cups milk – Whole milk adds creaminess. Substitute part with heavy cream for extra decadence.
1 teaspoon salt – Essential for seasoning; don’t skip this.
½ cup sliced green onions – Adds brightness and a hint of mild onion flavor to elevate the dish.

Step-by-Step Instructions

Preheat the Oven: Set oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter or cooking spray.
Slice the Potatoes: Using a mandoline or sharp knife, thinly slice potatoes about ⅛ inch thick for even cooking.
Make the Roux: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to remove raw flour taste.
Add Milk Gradually: Slowly pour in milk while whisking. Cook until sauce thickens, about 3–5 minutes. Stir in salt and sliced green onions.
Layer the Potatoes: Place half the potato slices in the baking dish. Pour half the cream sauce over them. Repeat with remaining potatoes and sauce.
Bake: Cover with foil and bake 45 minutes. Remove foil and bake 15–20 minutes more until top is golden and bubbly and potatoes are tender.

Why This Recipe Is So Loved

Simplicity: Just a handful of pantry staples create an unforgettable dish.
Creamy & Rich: Roux-based sauce wraps around each slice like a warm hug.
Perfect Texture: Thin slicing and even baking give fork-tender, melt-in-your-mouth potatoes.
Versatility: Serve as a side or star of a vegetarian meal.

Pro Tips for Perfect Scalloped Potatoes

Don’t skip the roux — it ensures a creamy sauce that won’t separate.
Use a mandoline for uniform slices that cook evenly.
Let it rest for 10 minutes after baking so the sauce thickens and doesn’t slide off.
Optional: Add shredded cheese between layers or sprinkle paprika on top for color.