These scalloped potatoes are rich, creamy, and easy to make ahead. Lightly seasoned, they provide a perfect base for any fresh herb you have on hand.
If you love potatoes, you’ll appreciate how versatile they can be—whether in a loaded mashed potato casserole, roasted sweet potatoes with cinnamon glaze, or slow cooker mashed potatoes. Scalloped potatoes are another comforting option that fits many menus and occasions.
*Originally published April 2015. Recipe, photos, and text updated.*
Potatoes: The Ultimate Comfort Food
Looking for an easy, comforting side dish that can be prepared ahead of time? Scalloped potatoes are ideal—assemble or bake them in advance to make the day of your meal much easier.
Preparing this dish ahead gives you flexibility: you can fully bake the casserole the day before and reheat it, or assemble it and refrigerate until baking time. Either way, removing the casserole from the fridge 20–30 minutes before cooking helps it heat evenly.
Make-Ahead Convenience
You can bake these potatoes the day before and reheat for about 30 minutes at 375°F, or assemble them cold and bake them the day you plan to serve. If the casserole is chilled when it goes into the oven, it may need a bit more time to become tender and bubbly, so plan accordingly.
One useful tip: scalloped potatoes and potatoes au gratin are not the same. Traditional scalloped potatoes are made without cheese, while potatoes au gratin typically include cheese and sometimes breadcrumbs. This recipe follows the classic scalloped style without added cheese, leaving a creamy, delicate sauce that pairs well with fresh herbs.
This simple, elegant side is perfect for holiday gatherings like Easter or for any dinner where you want a comforting dish that’s easy to prepare ahead of time.
Easy Easter Menu Idea
- Slow Cooker Honey Mustard Glazed Ham
- Crescent Rolls (make the day before)
- These Scalloped Potatoes or Loaded Mashed Potato Casserole
- Bacon Ranch Pasta Salad
- Lemon Parmesan Roasted Broccoli or Honey Garlic Roasted Carrots
- Finish with your favorite dessert from your collection
Scalloped Potatoes
Ingredients
- 3 pounds (1.3kg) russet potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced (optional)
- salt and pepper to taste
- ¼ cup (28g) butter
- ¼ cup (30g) all-purpose flour
- 4 cups (945ml) whole milk or half-and-half
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking pan. Layer half of the sliced potatoes, half of the sliced onion, half of the garlic, and half of the rosemary. Season with salt and pepper. Repeat the layers with the remaining ingredients.
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In a medium saucepan, melt the butter over medium to medium-low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring occasionally, until the sauce thickens slightly.
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Pour the milk mixture evenly over the potatoes. Bake uncovered for 45–55 minutes, or until the potatoes are tender when pierced with a fork. Let the casserole rest 5–10 minutes so the sauce can thicken before serving.
Notes
- Make-ahead: To make ahead, bake the casserole according to directions, refrigerate, then reheat at 375°F for about 30 minutes or until heated through. Alternatively, assemble the casserole, cover and refrigerate, then bring to room temperature for at least 20 minutes before baking at 375°F for 45–55 minutes, or until potatoes are tender. If the dish is still cool when placed in the oven, it may need additional baking time.
- Nutrition: Nutrition facts are estimates and can vary by ingredient brands. Values shown were calculated using whole milk.
Nutrition
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