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
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Description
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!
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.
- In a saucepan, melt the butter. Add the onions and saute until they are soft and translucent.
- 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.
- Pour the mixture over the potatoes. Top with the cheese, then sprinkle with paprika.
- Cover and bake for 2 hours, or until tender.
Recipe Notes:
Slightly adapted from allrecipes.com
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 236
- Sugar: 2 g
- Sodium: 386 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 32 mg
Keywords: Scalloped potatoes, potato recipe, potato side dish, easter side dish, holiday side dish, creamy potatoes
Kitkat says
I love this recipe because it doesn’t have all the heavy milk products. I also usually make this with a small amount or no cheese at all. It’s still so delicious without it!
★★★★★
Laura says
My husbands absolute favorite recipe for potatos! Enjoy
★★★★★
Laura says
So easy and delicous. Highly recommend you try this!!!
★★★★★
Robin H says
I didn’t have as many potatoes as required but made it anyway. I baked it or only for an hour and it is fabulous! Crunchy and velvety. Better than I guessed. Thanks so much!
★★★★★
Nicole Agai says
Really simple to make! Perfect accompaniment to my meatloaf!
★★★★★
Jess says
These were exceptional. My husband loved them and said to keep the recipe, which is something he never says. Lol I didn’t have time to do the 2 hours so I baked my potatoes in the microwave for about 8 minutes first but the rest was the same. Absolutely delicious! Thank you so much for sharing!
★★★★★
Julie says
Excellent recipe.
Is now my go to scalloped potatoes.
★★★★★
Lisa Evanoff says
I made these tonight, and they were delicious!
Deborah says
Thanks for letting me know – I’m glad you loved them!
Samantha says
Do you think these would freeze well?
Deborah says
@Samantha, I haven’t tried freezing them, so I’m not sure.
Lisa @ Snappy Gourmet says
Ohhh I love scalloped potatoes! It’s been ages since I’ve made them! These look great!
Chels R. says
So my mom makes these amazing scalloped potatoes. They are legendary in our family and she is so stingy and won’t give me the recipe at all. My dad is the only one who knows how to make aside from her. I think she’s afraid I’ll blog them if I have them, and she likes to keep things a secret and not share. Kinda of mean right? Well your potatoes look almost identical to hers, so I will be making these!
Rachel @ Bakerita says
These look amazing! I’ll definitely be trying these out, love that they’re low fat.
Julia says
I’m just starting to plan my Easter menu, and these look like a great fit!
anon says
cheese and butter is still milk.
Deborah says
@anon, I only meant that it doesn’t have a heavy milk or cream sauce. I guess I should have specified that these aren’t vegan or lactose free, only lighter than normal scalloped potatoes.
ALli says
My husband loves scalloped potatoes. Mine always turn out just not right. If these taste as good as your picture looks I am going to be the star on Easter. Going to do a test run. Thanks!
Joanne says
I’m SOOO glad you added cheese to these…it just wouldn’t be right otherwise! They look awesome!
Jersey Girl Cooks says
These potatoes would go perfect with ham. I am going to bookmark this for the next time I want a potato side dish.
Heather of Kitchen Concoctions says
I whipped up my some of my Easter recipes yesterday but don’t plan to share them until next (so I guess I am really behind compared to everyone else). But I guess that gives me time to whip up these!
Jennifer | Mother Thyme says
What a unique recipe. My hubby loves scalloped potatoes and ham so I think I may give this recipe a try next time I make it. Thanks!
vianney says
I haven’t made scalloped potatoes in a looong time, OMG they look amazing! I must try these soon..i know my kids would love them!
Julie says
Cheesy creamy potatoes are my weakness! (oh who am I kidding, most food is my weakness). I love that these are a bit less naughty 🙂
Nettie Moore says
When my hubs and I were first married I made a lamb roast and scalloped potatoes, I think he fell a little more in love with me after that meal!
Nettie
Kristy says
These look perfect!! I love that there’s no cream or cream of soups in these. I’m definitely going to make this one. Thanks Deborah!
Cassie says
Ohhhh yum! I love scalloped potatoes but never make them at home. That needs to change right now!
Bev Weidner says
Scalloped potatoes own 99% of my heart. Don’t tell my husband.
Julie @ Table for Two says
this is my FAVORITE way to eat potatoes. for as long as I remember, i would always beg my aunt to make this for me whenever I visited her. This looks amazign!
Rachel Cooks (formerly Not Rachael Ray) says
Comfort food! Looks delicious!
Katrina says
Scalloped potatoes are my favorite food of all time! I need to try this milk-free recipe 🙂
Rosa says
Delicious! Scalloped potatoes are just irresistible.
Cheers,
Rosa