Scalloped Potatoes

I always turn to creamy scalloped potatoes when I want a side dish that feels special but familiar. It’s one of those recipes that quietly steals the show, bubbling away in the oven while the rest of dinner comes together.

Thinly sliced potatoes bake into a soft, tender casserole wrapped in a silky cream sauce that’s rich without being heavy. No cheese needed here, just simple pantry ingredients doing exactly what they’re supposed to do.

This is the kind of dish Grandma brought out for holidays and Sunday dinners, usually scooped straight from the baking dish while everyone waited at the table.

What You Need to Know

• The potatoes bake up tender with a creamy, smooth sauce
• Let the dish rest before serving so it sets nicely
• Can be assembled ahead and baked later
• Naturally cheese free for a classic, old fashioned version

Ingredients Overview

• Potatoes: Thinly sliced so they cook evenly and become tender
• Butter and flour: Create the base of the creamy sauce
• Heavy cream and milk: Balance richness with a smooth texture
• Seasonings: Simple spices add flavor without overpowering the potatoes

How to Make Old Fashioned Scalloped Potatoes

Step 1: Preheat the oven to 350°F. Lightly grease a baking dish using a small amount of the butter.

Step 2: In a saucepan over medium heat, melt the remaining butter. Whisk in the flour and cook for about 1 minute to remove the raw flour taste.

Step 3: Slowly whisk in the milk and heavy cream until smooth. Add the salt, black pepper, smoked paprika, and garlic powder. Cook for 3 to 5 minutes, stirring often, until the sauce thickens slightly.

Step 4: Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cream sauce over the potatoes, spreading it gently.

Step 5: Layer the remaining potatoes on top and pour over the rest of the sauce, making sure everything is well coated.

Step 6: Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking uncovered for 15 minutes, until the top is lightly golden and the sauce is bubbling.

Step 7: Let the scalloped potatoes rest for 5 to 10 minutes before serving to allow the sauce to settle.

Grandma’s Tips

• Slice the potatoes evenly so they cook at the same rate
• Let the dish rest before serving for cleaner scoops

Modern Updates

• Use a mandoline slicer to save prep time
• Swap smoked paprika for regular paprika if preferred

More Classic Side Dish Recipes

• Grandma's Old Fashioned Mac and Cheese Recipe
• Grandma's Old Fashioned Stuffing Recipe from Scratch
• Easy Sweet Potato Casserole with Canned Sweet Potatoes and Marshmallows

FAQs

Can scalloped potatoes be made ahead of time?

Yes. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.

Why use both milk and cream in scalloped potatoes?

Milk keeps the sauce from being too heavy, while cream adds richness and a smooth texture.

How do you know when scalloped potatoes are done?

The potatoes should be fork tender and the sauce bubbling around the edges.

Can scalloped potatoes be frozen?

Freezing is not recommended, as the cream sauce can separate when thawed.