5 from 63 votes
Easy Scalloped Potatoes Recipe
Easy Scalloped Potatoes combine thinly sliced russet potatoes baked in a creamy cheese sauce made with butter, onion, garlic, flour, and milk, layered with Parmesan and Asiago cheeses. The dish bakes until tender and lightly browned, offering a comforting texture of soft potatoes with a rich, cheesy sauce. It can be prepared ahead and reheated, making it suitable for family dinners or gatherings where creamy potatoes are a classic side.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings:
6
Calories:
296 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 3 tablespoons butter unsalted
- 1 yellow onion peeled and small diced
- 1 garlic finely minced clove
- 2 tablespoons all-purpose flour
- 2 cups milk whole
- ½ cup Parmesan Cheese grated
- ½ cup Asiago cheese shredded
- 4 russet potato peeled and thinly sliced
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 350°.
- Add the butter to a medium size pot over medium heat and when it’s melted add in the onions and cook until lightly browned, which takes about 5 minutes while frequently stirring.
- Stir in garlic and cook just until fragrant, which takes about 20 to 30 seconds.
- Mix in the all-purpose flour to make a roux.
- Next, pour in the milk and bring to a boil over high heat until it becomes thick, like alfredo sauce. It should coat the back of a spoon.
- Finish by stirring in ½ the cheeses, salt, and pepper.
- Add a 1/3 of the cheese sauce to the bottom of a 7x11 casserole dish sprayed with non-stick spray.
- Layer on with half the potatoes, cheese, and a 1/3 of the sauce.
- Next, add on the remaining potatoes, and then the remaining sauce and cheese.
- Bake in the oven uncovered at 350° for 1 hour or until well browned on top and tender. Serve.
Cup of Yum
Notes
- Partially bake the scalloped potatoes (35–40 minutes) ahead of time, then finish baking covered with foil on the day of serving to ensure tenderness.
- Store refrigerated leftovers covered for up to 4 days or freeze for up to 3 months; thaw before reheating.
- Reheat in a pan at 350°F for 6 to 8 minutes until heated through.
- Butter can be substituted with oil if preferred.
- Feel free to substitute Parmesan and Asiago cheeses with other favorites like cheddar, Havarti, gouda, or gruyere.
- Keep peeled potato slices in cold water until layering to prevent browning.
Nutrition Information
Calories
296kcal
(15%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
38mg
(13%)
Sodium
319mg
(13%)
Potassium
770mg
(16%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
446IU
(9%)
Vitamin C
10mg
(11%)
Calcium
298mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 296
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 319mg | 13% |
| Potassium | 770mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 298mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.