Scalloped potatoes are the best side dish for holiday meals or anytime you have a meat main dish.

Classic Oven-Baked Scalloped Potatoes

Scalloped potatoes are a classic comfort food that everyone loves.

They’re made with layers of thinly sliced potatoes, a simple cheese sauce, and a few seasonings.

I like making these for holidays, Sunday dinners, or any night when we need a filling side dish that everyone will actually eat.

They pair great with not only ham, but also any meaty main such as pork chops, steak, roast, etc.

You don’t need any fancy ingredients, and they come out of the oven bubbly and golden every time.

Ingredients

Russet potatoes: These are the best potatoes for scalloped potatoes because they’re starchy and hold their shape well when baked. Make sure to slice them thinly for even cooking.

Onion: A yellow or white onion works great for this recipe.

Unsalted butter: We use unsalted butter.

All-purpose flour: This is used to create the roux that thickens the sauce. It’s important to cook the flour for a couple of minutes to get rid of the raw taste.

Whole milk: Whole milk creates a creamy sauce.

Shredded cheddar cheese: Feel free to use sharp cheddar for a stronger taste.

Spices & Seasonings: You’ll use salt, pepper, garlic powder, and paprika. You can adjust the salt and pepper to taste.

Fresh parsley: This is optional for garnish.

How to Make

Preheat the oven to 350°F (175°C).

Grease a 9×13-inch baking dish.

In a medium saucepan, melt the butter over medium heat.

Add the flour, whisking constantly, and cook for 1-2 minutes until it forms a smooth paste.

Slowly pour in the milk while whisking continuously to avoid lumps.

Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens.

Stir in ½ cup of the cheddar cheese, salt, pepper, garlic powder, and paprika, and continue stirring until the cheese melts and the sauce is smooth.

Layer half of the sliced potatoes in the prepared baking dish.

Top with half of the chopped onions and pour half of the cheese sauce over the potatoes.

Repeat with the remaining potatoes, onions, and cheese sauce, making sure to spread it evenly.

Cover the baking dish with foil and bake for 1 hour.

After 1 hour, remove the foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for an additional 15 minutes or until the potatoes are tender and the top is golden and bubbly.

Let the dish cool slightly before serving.

Garnish with fresh parsley, if desired.

Tips & Tricks

Here’s some tips for making these scalloped potatoes:

Use a mandolin to slice the potatoes evenly and quickly. I strongly suggest using a cutting glove when using a mandolin.

Use a mix of cheeses like Gruyère or Monterey Jack if you want.

Cover the dish loosely with foil to prevent the cheese from over-browning if baking for an extended time.

Let it rest for 10 minutes after baking to let the sauce set and thicken before serving.

Leftovers/Storage

Store leftovers in an airtight container in the fridge for up to 4-5 days.

To reheat, warm in the microwave. Or, in the oven at 350°F until heated through, about 15-20 minutes.

You can freeze the scalloped potatoes for up to 3 months in a freezer-safe container; just make sure to thaw in the fridge overnight before reheating.

What to Serve with Scalloped Potatoes

Here are some of our favorites to serve with Scalloped Potatoes:

Roast chicken pairs perfectly with the scalloped potatoes.

Grilled steak is another great dish to pair with these.

A fresh green salad makes a great additional side to the potatoes.

Steamed broccoli provides a nice balance and adds some green to your plate.

Baked ham works wonderfully with the cheese and creamy texture of the scalloped potatoes.

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