Classic Scalloped Potatoes

This recipe for classic, oven-baked scalloped potatoes is a tried-and-true family favorite that’s easy to make and a favorite for holidays and Sunday dinners.

Scalloped Potato Recipe



  1. Preheat the oven to 400°F and generously butter a 3-quart casserole dish (13 x 9 x 2-inch).
  2. Arrange a single layer of potato slices in the bottom of the casserole dish with their edges overlapping slightly and season with salt pepper.
  3. Add the flour to a small, fine-mesh strainer and dust the potatoes as evenly as possible.
  4. Add another layer of potatoes, season and dust with flour, then scatter a few cubes of butter on top.
  5. Heat 1 cup of the milk in the microwave for 1 minute, then pour 1/4 cup evenly over those first two layers of potatoes.
  6. Repeat the process with the remaining potatoes. Make sure you have some butter left to dot the top layer.
  7. How much milk you need will depend on the shape and size of your casserole dish. The level should come about 3/4 of the way up the height of the potatoes, so if you need more than the initial 1 cup, add it in small increments and be careful not to add too much.
  8. Butter a piece of aluminum foil, cover the casserole tightly and bake for 30 to 40 minutes or until the potatoes are tender when pierced with a knife.
  9. Remove the foil, tilt the dish and spoon some of the liquid over the top of the potatoes.
  10. Return the casserole to the oven uncovered, for 20 to 30 minutes longer, or until the liquid has evaporated, and the top layer of potatoes is golden brown.
  11. Let stand for 10 minutes before serving.


Recipe Variations:

Scalloped Potatoes with Fontina, Onions and Sage

In addition to the ingredients in the basic recipe, you’ll need:

Before assembling the scalloped potatoes, sauté the onions over medium heat until softened, about 7 minutes. Add the garlic and sage and continue cooking until the garlic is fragrant, 2 minutes more.

Follow the instructions above for preparing the layers of potatoes, scattering the onion mixture and a few tablespoons of cheese over every other layer making sure you reserve some cheese for the top.

Scalloped Potatoes with Apple and Sage

A little bit of sweetness from a thin-sliced apple adds a nice twist to scalloped potatoes and it goes really nicely with pork. 

Follow the instructions above for Scalloped Potatoes with Fontina, Onions and Sage, but switch the cheese to Gruyère and hold off on adding that top layer until the potatoes are tender and you’re ready to uncover the casserole.

At that point, add a layer of  thinly sliced apple (1 large or 2 small), sprinkle with the remaining cheese and finish baking.

Scalloped Potatoes with Sour Cream, Havarti and Dill

In addition to the ingredients in the basic recipe, you’ll need:

Whisk the sour cream and dill into your milk and proceed with the basic recipe for Scalloped Potatoes above.

When the potatoes are tender and you’re ready to uncover the casserole, scatter the grated Havarti on top and continue baking until bubbly and lightly browned.