My recipe for Classic Scalloped Potatoes is the best! The layers of tender sliced potatoes are baked to perfection in a flavorful creamy sauce with small pieces of bacon or ham speckled throughout, which really makes it sing. I love how the top gets browned and bubbly. This is a recipe my mom used to make all the time for Sunday Dinner. She would usually serve it with her killer meatloaf. You’ve gotta try that recipe, too. You can find it under Classic Meatloaf. Is your mouth watering yet? This combo is about as delicious, down-home, and comforting as a dinner can get. You’re going to love it!
You might not know this, but it is almost impossible to find a russet potato in Germany. I’m not sure why, but apparently they don’t grow them here. Red potatoes are also super hard to find here. I have only seen them twice at the store I shop at. White Potatoes and Yukon (Golden) Potatoes are the most common here. I really miss russets, but I love about any kind of potato, so we survive. Mom always used russet or red potatoes, and I preferred russet. Although, now that I’ve been making them here, I’m becoming partial to the texture the white potato gives the dish. Try a few different potatoes and see what you like better!
More Comfort-Food Recipes
- The Best Chicken Tetrazzini Recipe
- Cowboy Casserole
- Creamy Chicken and Dumplings Soup
- Loaded Pepper Jack Mac and Cheese
- Classic Shepherd’s Pie
- Salisbury Steak with Mushroom and Onion Gravy
STEP-BY-STEP PHOTOS OF HOW TO MAKE CLASSIC SCALLOPED POTATOES
Frequently Asked Questions about how to make Classic Scalloped Potatoes
can I prepare this dish ahead of time?
Yes. I recommend preparing it the night before and placing it in the fridge covered with plastic wrap. When you are ready to bake it, remove the plastic wrap and add another 15 minutes to the baking time or bring it to room temperature and bake as stated in the instructions below.
what type of potatoes is the best for this recipe?
Choosing what kind of potato to use is a personal preference. Not all potatoes have the same texture. I personally prefer russet potatoes, which break apart a little bit when baked. On the other hand, Yukon Gold and red potatoes hold their shape and have tender skin, which you can leave on if you want to.
My family doesn’t like onions. Can I leave them out?
Yes. Onions are part of what makes these “classic” scalloped potatoes. Leaving the onions out will change the flavor of the dish, but it will still taste good.
what are some good add-in seasonings?
In the ingredients below, I mention you can use 1 tsp of chicken bouillon in place of the salt, which makes the potatoes extra yummy. You can also season it with parsley, thyme, or rosemary. If you like a little heat, throw in some creole seasoning.
Does it matter what kind of milk I use?
Yes. For the best results, I recommend using 2% or whole milk, which has a high-fat content that can stand up to the heat. You can even use half-and-half or heavy cream. Using low-fat milk or nonfat milk will most likely cause it to curdle.
do I need to cover the dish with aluminum foil for baking?
I know some recipes tell you to cover the dish with tin foil while it’s baking, but it is not necessary. Baking the scalloped potatoes uncovered results in a bubbly, browned, and slightly crispy topping, adding another layer of texture to the dish.
why is it taking longer to bake?
A possible explanation is the potatoes are not sliced evenly and thinly enough. Having a combination of thick and thin slices of potatoes will cause the dish to bake unevenly. For this recipe, I recommend cutting the potatoes into 1/6-inch slices. If you have a mandoline slicer, it’s a good tool for cutting the potatoes thin and even.
chef’s tools:
Serve with...
- 4-5 lbs potatoes of your choice, sliced ⅙-inch thick
- 1 large yellow or white onion, diced
- 2 cloves garlic, minced
- 1½ tsp salt (You can use 1 tsp chicken bouillon in place of 1 tsp salt if desired. Makes it extra yummy.)
- ½ tsp pepper
- ½ cup salted butter
- ½ cup flour
- 4 cups milk
- 1 cup uncooked bacon pieces or diced ham
- Preheat the oven to 350 degrees.
- Spray with cooking spray a deep 9x13 pan or a deep baking dish or pot of any size. (Think enamel-covered cast iron.) Add half of the sliced potatoes to the sprayed pan. Use a salt and pepper shaker to salt and pepper the potatoes that are in the pan. (This doesn't count toward the salt and pepper listed in the recipe...it's just always a good idea to season every layer of a dish.)
- Next, sprinkle half of the bacon or ham pieces over the potatoes in the pan.
- In a medium skillet or saucepan, saute the onion and garlic in the ½ cup butter over medium-high heat until the onions are translucent.
- Add the half cup flour and whisk it vigorously for about 1 min.
- Next, start adding the milk about a cup at a time. (I like to have it in a pre-measured container so that I never have to stop stirring while I pour it in.)
- Once you have whisked in all of the milk, add the salt and pepper and let it come back to a boil, stirring until it thickens. Remove from heat and pour half of the flour-milk mixture over the potatoes and bacon that are in the pan.
- Next, layer the rest of the potatoes on top and salt and pepper them. Sprinkle the bacon evenly on that layer, and then pour the rest of the sauce over the top. Bake uncovered for 1 hour to 1 hour and 15 minutes or until the potatoes are fork tender and the top is bubbly and browning. YUM!
- Enjoy!
For the Potato Lovers
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