Mom’s Homemade Scalloped Potatoes

Mom’s Homemade Scalloped Potatoes are the perfect creamy side dish for a family dinner- everyone will be back for seconds!

scalloped potatoes

Scalloped Potatoes

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I don’t know about you, but when I think of a spiral ham, I immediately think of cheesy scalloped potatoes. Some things are just meant to be together. Peas and carrots. Grilled cheese and tomato soup. Peanut butter and Jelly. Cookies and milk.

So today I’m really excited to share my Mom’s easy scalloped potatoes. This recipe is crazy simple to make and uses really minimal ingredients for maximum flavor. It’s a classic dish that is comforting and is perfect to feed a crowd or even cut down if there are less people eating it. There is nothing more comforting that creamy, savory potatoes that are cooked until fork tender and golden brown on top.

Scalloped potatoes recipe

Tips for making this scalloped potatoes recipe

  • Try to make the potatoes as thin as possible.
  • Also slice the onions as thinly as possible- they’ll melt right into the dish!
  • Spray down the baking pan to help prevent sticking.
  • When you’re making the layers of potatoes, try to make it as even as possible. That said, they may overlap a little and that’s ok.
  • You want the milk to almost cover the potatoes, but not completely. Start with 2.5 cups and if you need a little more, add it.
  • Bake uncovered so that they get nice and golden brown on top.

homemade scalloped potatoes

Frequently asked questions about how to make scalloped potatoes

  • What is the difference between scalloped potatoes and au gratin potatoes? Au Gratin potatoes typically includes cheese and uses slightly thinner sliced potatoes. That being said, I included the option to top it with Romano cheese for a little added flavor.
  • Which potato is best for scalloped potatoes? You can really use any potato but russets tend to have a higher starch content, so you’ll get a creamier sauce. Yukon Gold potatoes maintain their shape a bit better. For the ones pictured, I used red potatoes because that’s what I had on hand and they still came out delicious.
  • How do you cut potatoes for scalloped potatoes? The easiest way is to use a Mandoline because you’ll get a more uniform cut. But you can just as easily take your time and use a really sharp knife.
  • Can you make scalloped potatoes ahead of time? Yes. Assemble the entire dish and cover it well. Refrigerate for up to a day or two and bake just before serving.
  • How long do scalloped potatoes last? 4 days covered in the refrigerator.
  • How do you reheat scalloped potatoes? Either in the microwave or covered in the oven.

scalloped potatoes recipe

Make it a meal!

A few great recipes to round out and complete this meal would be:

Best scalloped potatoes

Helpful tools:

  1. 9″ x 13″ pan
  2. Chef’s knife
  3. Cutting board
  4. Mandoline
  5. Measuring cup
  6. Whisk

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4.67 from 3 votes
Mom's Homemade Scalloped Potatoes are the perfect creamy side dish for a family dinner. With thinly sliced potatoes and onions, salt, pepper and milk with the option to add Romano cheese, these will bring everyone back for seconds!
Mom’s Homemade Scalloped Potatoes Recipe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Mom's Homemade Scalloped Potatoes are the perfect creamy side dish for a family dinner- everyone will be back for seconds!
Course: Side Dish
Cuisine: American
Keyword: scalloped potatoes
Servings: 8 servings
Author: Patty Scuteri
  • Cooking spray
  • 5-6 cups thinly sliced potatoes sliced to around 1/8-1/4 inch thickness
  • 2 cups extra thin sliced onions
  • 3 cups milk
  • 1/3 cup flour
  • 3 teaspoons salt
  • 3/4 teaspoons pepper
  • 1/4 heaping cup grated Romano cheese optional
  1. Spray a 9" x 13" baking pan with cooking spray.
  2. Spread a layer of potatoes along the bottom of the pan to cover it (they can and will overlap a bit).
  3. Sprinkle half of the onions, 1 teaspoon of salt and 1/4 teaspoon of pepper onto the potatoes.
  4. Spread a layer of potatoes onto this.
  5. Sprinkle half of the onions, 1 teaspoon of salt and 1/4 teaspoon of pepper on top.
  6. Layer the remaining potatoes on top and sprinkle with the remaining salt and pepper.
  7. Whisk together the flour and milk and pour it over the layers of potatoes. It should almost but not completely cover them and you can add a little more milk if needed.
  8. If using Romano cheese sprinkle it on top of the potato mixture.
  9. At this point you can cover and refrigerate until you're ready to bake.
  10. When you're ready to bake them, preheat the oven to 400 degrees.
  11. Bake for 1 hour until golden brown and crispy on top (if not using the Romano cheese, these won't get as brown).
  12. Serve immediately.

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

Other great potato recipes are:

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  • Reply
    October 17, 2018 at 8:46 pm I love your tips on each recipe.
    • Reply
      Jessy Freimann
      October 20, 2018 at 9:20 pm Thank you Chris! I want to make is as easy as possible :)
      • Reply
        December 23, 2020 at 3:07 pm If you have made the potatoes ahead make sure NOT to preheat the oven if using a glass dish. Put a glass dish in a cold oven if its contents are cold. Otherwise the dish may bust. I made this mistake once, only!
  • Reply
    A Lindsay
    October 22, 2019 at 8:09 am Enjoyed these potatoes. The 3 tsp of salt was the perfect amount of seasoning. The little changes I made: I used 1 sweet potato along with my russets, for my salt I used 1 tsp of season salt, I warmed the milk and flour mixture and stirred in about 1 cup of shredded cheddar.
    • Reply
      Jessy Freimann
      October 27, 2019 at 11:55 am Sounds like some tasty changes! So glad you enjoyed them!
  • Reply
    November 16, 2019 at 1:14 pm We found this recipe for scalloped potatoes way to salty. We could not even eat it all. I would suggest 1 tsp of salt not three.
    • Reply
      Jessy Freimann
      November 17, 2019 at 1:24 pm Thanks for the feedback, I'm sorry it didn't work out for you. What kind of salt did you use? I use kosher salt (Mortons) but other types of salt might present a saltier flavor. That said, we all have different tastes so that could have something to do with it. Either way, hopefully you'll try it with your desired amount of salt.
  • Reply
    March 10, 2020 at 12:42 pm I thought this was very good, we enjoyed them. I season to my taste so that is never a problem. I always add dill weed and parsley to my potatoes for an extra flavour boost. Everyone has their own taste preferences.
    • Reply
      Jessy Freimann
      March 11, 2020 at 10:25 am Thanks for sharing Susan- I'm glad you liked them! The addition of dill and parsley sounds really delicious, I'll need to give that a try!
  • Reply
    May 22, 2020 at 2:04 pm Looking for the perfect scalloped potatoes recipe, would it make a difference if I used heavy cream instead of milk?
    • Reply
      Jessy Freimann
      May 23, 2020 at 2:37 pm I think the only difference it would make is it would be a bit richer, but I bet it would still be delicious. If you're worried, you could do half milk and half heavy cream, or combine the cream with a bit of water. Let me know how it goes!
  • Reply
    Hannah Larsen
    February 9, 2021 at 9:59 pm Hello! I was wondering what kind of onions (green, yellow, red, or white) as well as what kind of milk (skim, 2%, whole, half n half, heavy cream, etc) to use. Thank you! Hannah :)
    • Reply
      Jessy Freimann
      February 10, 2021 at 11:04 am Hi Hannah! I've made this this yellow and vidalia (sweet onions before) but any variety will work. Typically I keep whole milk around the house, but I've make it with 2% before. I'm sure skim would work just fine. It's not a particularly finnicky recipe.
  • Reply
    Tina Spencer
    March 8, 2021 at 6:05 pm Made your delicious scalloped potatoes for our son and his family while they were all sick with COVID. They needed to eat, but no one was physically able to cook. Mom/grandma to the rescue! The only change I made was to layer in shredded cheddar cheese. They were a big hit. My eight-year-old granddaughter scarfed them down. I have made the scalloped potatoes for our household as well, and this is our favorite recipe hands down. Creamy and delicious. Good old comfort food. Thank you for sharing your mom’s recipe.
    • Reply
      Jessy Freimann
      March 28, 2021 at 8:15 pm Awwwwww I'm so glad they loved it and I hope everyone has an easy recover. I bet the cheese was a fantastic addition! You're so thoughtful to cook for them <3
  • Reply
    April 1, 2021 at 4:53 pm I wanted to use a larger pan and double the recipe Would that be okay?
    • Reply
      Jessy Freimann
      April 5, 2021 at 1:33 pm Totally- just know it may take longer. Maybe cover it for half the cooking time.

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