Creamy Scalloped Potatoes Recipe

I finally wrote down my Creamy Scalloped Potatoes, made with thinly sliced potatoes and onions, salt, pepper and milk, with an optional sprinkle of Romano cheese.

I make Creamy Scalloped Potatoes whenever I want to impress without acting like I did. This version is a real Homemade Scalloped Potatoes crowd pleaser, the kind that makes people pause mid forkful.

I use Yukon Gold potatoes for their buttery texture, and a little grated Romano cheese to give a bright salty kick that somehow makes everything more addictive. It’s my go to Easy Scalloped Potatoes when I want comfort that doesn’t feel predictable, and honestly, every time I serve it someone always asks for the recipe even though I never meant to make it that fancy.

You’ll want seconds, trust me.

Ingredients

• Starchy, good source of carbs and potassium, gives creaminess and some fiber, not sweet.
• Whole milk adds richness, protein and calcium, makes sauce silky and slightly sweet.
• Butter brings fat and flavor, helps brown edges, adds that buttery mouthfeel.
• Salty sharp cheese, boosts savory depth, extra umami and a crisp browned top.
• Onion gives sweet savory notes when caramelized, adds aroma and subtle texture.
• Flour thickens the sauce, adds slight body, not very flavorful on its own.
• Tiny pinch of nutmeg warms flavors, adds cozy background spice, dont overdo it.

Ingredient Quantities

• 3 lb potatoes (Yukon Gold or Russet), thinly sliced
• 1 large onion, thinly sliced
• 3 tbsp unsalted butter
• 2 tbsp all purpose flour
• 2 cups whole milk
• 1 1/2 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 3/4 cup grated Romano cheese (optional, but it really adds flavor)
• Optional 1/4 tsp ground nutmeg (if you like a little warmth)

How to Make this

1. Preheat oven to 375 F (190 C). Grease a 9×13 inch or 2 quart baking dish with a little of the 3 tbsp butter. Thinly slice 3 lb potatoes (about 1/8 inch) and 1 large onion; a mandoline makes it quick, but be careful with your fingers.

2. Melt the remaining butter in a medium saucepan over medium heat, add the sliced onion and cook until soft and translucent, about 5 minutes, stirring so they dont brown.

3. Sprinkle 2 tbsp all purpose flour over the onions, stir and cook 1 minute to get rid of the raw flour taste.

4. Slowly whisk in 2 cups whole milk until smooth, bring to a gentle simmer and cook until slightly thickened, about 3 to 5 minutes. Season the sauce with 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and optional 1/4 tsp ground nutmeg. Taste and adjust seasoning.

5. Layer half the potato slices in the prepared dish in a single even layer, then pour about half the sauce over them so the potatoes are mostly covered. Dont panic if some sauce pools, thats normal.

6. Add the rest of the potatoes in another even layer and pour the remaining sauce over top. Press down gently with a spatula so layers settle. If using, sprinkle 3/4 cup grated Romano cheese evenly over the top.

7. Cover the dish tightly with foil and bake for 40 minutes. This helps the potatoes to cook through without drying out.

8. Uncover and bake another 15 to 20 minutes until the top is bubbling and lightly golden and a knife slides into the potatoes easily. If you want more browning, pop it under the broiler for 1 to 2 minutes but watch it closely.

9. Let the casserole rest 10 minutes before serving so the sauce thickens up. Serve warm and expect everyone to ask for seconds.

Equipment Needed

1. 9×13 inch baking dish (or a 2 quart casserole dish)
2. Mandoline slicer or a sharp chef’s knife (use a cut-resistant glove, dont slice your fingers)
3. Large cutting board
4. Medium saucepan
5. Whisk
6. Silicone or flat spatula to press and level the layers
7. Measuring cups and spoons
8. Box grater or microplane for the Romano cheese
9. Aluminum foil and oven mitts for handling the hot dish

FAQ

Creamy Scalloped Potatoes Recipe Substitutions and Variations

• Potatoes: swap Yukon/Russet for red potatoes or fingerlings. they’re waxy so slices hold their shape better, slice a tad thinner and you might cut baking time 5-10 min.
• Whole milk: use half-and-half for a richer sauce (same volume), or do 1 cup whole milk + 1 cup heavy cream for ultra creamy. dairy-free option: unsweetened oat milk plus 1 tbsp cornstarch slurry.
• Unsalted butter: use ghee or a neutral oil (avocado or light olive oil) in the same amount. note: oil makes the roux look different so cook the flour briefly before adding milk.
• All purpose flour: replace with 1 tbsp cornstarch mixed into a little cold milk to stand in for the 2 tbsp flour, or use a 1:1 gluten free all-purpose flour blend if you need gluten free.

Pro Tips

– Keep your slices the same thickness so everything cooks evenly, use a mandoline if you have one but always use the guard or a cut-resistant glove because people lose fingertips that way, seriously.

– Rinse the potato slices in cold water to pull off extra starch, then pat them completely dry with towels, this stops the sauce from getting gluey and helps the top brown better.

– Warm the milk before you add it to the roux and whisk constantly so you get fewer lumps, and make the sauce just a bit thicker than you think you’ll need because it will thin out while baking; if you want richer flavor try half-and-half or adding a splash of cream.

– Bake on a sheet pan in case it bubbles over, rotate the dish once during baking for even color, and let it rest 15 to 20 minutes after it comes out so the sauce firms up and you can slice it cleanly.