Classic and creamy, this Scalloped Potatoes recipe is a little different because it doesn’t rely on milk, cream or any canned soups. This potato recipe makes the perfect addition to a holiday meal!
If you’re looking for more scalloped side dishes, make sure you check out these Scalloped Sweet Potatoes or this Scalloped Corn and Broccoli.
Why is it that we only really have scalloped potatoes, also known as potatoes au gratin, on a holiday? I was actually thinking about this the other day, because this Scalloped Potatoes recipe is so good that you’ll want to make them over and over again all year.
And with this recipe – you can!! It skips the extra cream, milk, or any canned soups. Instead, you make the sauce from chicken broth with a little bit of mayonnaise, flour, butter and onions. So while not diet food still, these scalloped potatoes are great for dinners all year long!
Ingredients
Potatoes: Wondering what kind of potatoes are best? Skip down to the next section and you can find a few different options.
Onion: This is for flavor. I usually use a white or yellow onion.
Butter: Salted or unsalted will work. If you use salted butter, you can cut down on the amount of salt added a tad.
Flour: I use all-purpose flour. This is just to thicken up the sauce.
Chicken Broth: If you are trying to keep this vegetarian, feel free to swap in vegetable broth.
Mayonnaise: I know this isn’t a typical scalloped potatoes ingredient
Salt and Pepper: I’ve got amounts listed in the recipe card, but always feel free to season to taste.
Cheese: I like cheddar cheese for these potatoes, but this would be a great place to play around!
Paprika: I love using regular paprika, bur for a little bit of smoky flavor you can use smoked paprika.
What kind of potatoes do you use for scalloped potatoes?
This is sort of a trick question because there really is not a right answer – it’s all about preference!
- Russets: These potatoes have a very high starch content, which means that they will break down pretty easily. So if you use russets, the potatoes are great at soaking in the liquid, but not as useful if you want the potatoes to keep their shape.
- Yukon Gold: Another popular choice is to use Yukon gold potatoes. When it comes to flavor, these potatoes are your best bet. They are naturally creamy, and taste buttery, so they are perfect for scalloped potatoes. They will break down some, but shouldn’t disintegrate on you.
- Waxy Potatoes: Maybe a less popular choice are the waxy potatoes, like red skinned potatoes or new potatoes. I’m not sure why you don’t hear of people making scalloped potatoes with these, but they are actually a great choice. They will keep their shape, but will melt in your mouth when you eat them.
How to Make Scalloped Potatoes
Scalloped potatoes do take quite a bit of time to make, but the majority of that time is just baking time. The actually hands on part is very simple!
PREP:
- You’ll start by peeling the potatoes and cutting them into thin slices. You want the slices to be the same thickness so that everything cooks evenly, so if you have a mandoline, this is the perfect time to use it. If you don’t, you can definitely cut your potatoes with a knife. Just try to keep them even.
- Layer the potatoes in the bottom of a greased 2 1/2 quart baking dish. You’ll want to use a longer dish as opposed to a square dish. Your layering does not have to be fancy. Just put all of the potato slices into the baking dish and make sure all of the slices are laying down flat.
SAUCE:
- In a saucepan over medium heat, melt the butter, then add the onions and saute the onions until they are soft.
- To the saucepan, add the flour and whisk it into the melted butter. Cook the flour for a minute or two, then slowly whisk in the chicken broth and mayonnaise. Cook until it’s bubbly, then season to taste with salt and pepper.
- Once the mixture has thickened, pour it over the potatoes.
BAKE:
- Sprinkle the cheese on top of the potatoes, then sprinkle with paprika. Cover the potatoes with foil and bake them in the oven.
- Bake until the potatoes are tender, about 2 hours.
Make Them Ahead
If you are making these for a holiday, you might want to do most of the work ahead of time to free up that kitchen space on the holiday. The good news is that you can do a lot of the work for this recipe ahead of time.
For this recipe, you’ll just make the full recipe ahead of time, including baking the potatoes. Let the dish cool completely, then store the dish covered in the refrigerator for up to 2-3 days. Then just reheat the whole casserole when you are ready to serve it. You’ll want to bake it covered at 350ºF for about 30 minutes.
Easy peasy!
More Easter Side Dish Recipes
Dinner Roll Recipe – If you’re going for a classic, this one is perfect!
Creamy Baked Asparagus – I love asparagus, and I love that this recipe is a little bit different than most of the others out there.
Sauteed Green Beans with Cherry Tomatoes – This is a simple side dish, yet filled with fresh flavors.
Snickers Salad – I’ll admit that it tastes more like a dessert than a side dish, but maybe that’s why I love it so much!
Funeral Potatoes – it’s always a hard decision between these Scalloped Potatoes and Funeral Potatoes!
The Best Sweet Potato Casserole – this may not be as typical of an Easter side dish, but I think they are great for any holiday.
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Scalloped Potatoes
Ingredients
- 5 large potatoes (about 30 oz) peeled and thinly sliced
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1/4 cup flour
- 1 3/4 cups chicken broth
- 2 tablespoons mayonnaise
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- paprika
Instructions
- Preheat the oven to 325ºF. Spray a 2 1/2 quart baking dish with nonstick cooking spray.
- Layer the potatoes in the baking dish. You want to make sure they are all laying flat.5 large potatoes
- In a saucepan, melt the butter. Add the onions and saute until they are soft and translucent.3 tablespoons butter, 3/4 cup chopped onion
- Add in the flour and whisk to combine. Cook for a minute or two, then gradually whisk in the chicken broth, mayonnaise, salt and pepper. Continue to cook until thick and bubbly.1/4 cup flour, 1 3/4 cups chicken broth, 2 tablespoons mayonnaise, 3/4 teaspoon salt, 1/4 teaspoon pepper
- Pour the mixture over the potatoes. Top with the cheese, then sprinkle with paprika.1 cup shredded cheddar cheese, paprika
- Cover and bake for 2 hours, or until tender.
Flyaway says
What temperature do you bake these scalloped potatoes for 2 hours?
Deborah says
You bake them at 325ºF.