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A close-up shot of a golden-brown casserole dish filled with perfectly baked Buttery Scalloped Potatoes, garnished with fresh green herbs.

Classic Buttery Scalloped Potatoes

Layers of thinly sliced potatoes baked in a rich, creamy, and undeniably buttery sauce until tender and golden brown. A timeless comfort food perfect for any meal or holiday gathering.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 3 lbs Yukon Gold potatoes peeled and thinly sliced (approx. 1/8 inch thick)
  • 1/2 tsp salt
For the Buttery Cream Sauce
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup all-purpose flour
  • 4 cups whole milk warmed
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp nutmeg freshly grated
  • 1/2 tsp garlic powder
For Topping (Optional)
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Whisk
  • Sharp knife or mandoline slicer
  • Large bowl

Method
 

Prepare the Potatoes
  1. Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish. Peel potatoes and slice them uniformly thin (about 1/8 inch thick) using a mandoline slicer or a very sharp knife. Place sliced potatoes in a large bowl, sprinkle with 1/2 tsp salt, and toss gently.
Make the Buttery Cream Sauce
  1. In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.
  2. Slowly pour in the warmed whole milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, continuing to whisk, until it thickens to the consistency of a thin gravy, about 5-7 minutes.
  3. Remove from heat and stir in 1 tsp salt, black pepper, nutmeg, and garlic powder. Taste and adjust seasoning if needed. The sauce should be well-seasoned.
Assemble the Dish
  1. Arrange one-third of the sliced potatoes evenly in the bottom of the prepared baking dish, slightly overlapping. Pour about one-third of the buttery cream sauce evenly over the potatoes.
  2. Repeat with another layer of potatoes, followed by another third of the sauce. Finish with the remaining potatoes, then pour the rest of the sauce over the top, ensuring all potatoes are mostly submerged in the sauce. If using Parmesan, sprinkle it evenly over the top.
Bake the Potatoes
  1. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  2. Remove the foil and continue baking for another 25-30 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly. If the top is browning too quickly, you can loosely tent it with foil again.
Rest and Serve
  1. Once baked, remove the scalloped potatoes from the oven and let them rest for at least 10-15 minutes before serving. This allows the sauce to set and the layers to firm up. Garnish with fresh parsley if desired.

Notes

For best results, use a mandoline slicer for uniform potato slices; this ensures even cooking. Warming the milk slightly before adding it to the roux helps prevent lumps and ensures a smoother sauce. Don't skip the resting step! It's crucial for the dish to hold its shape when served. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.