These Scalloped Potatoes are rich, creamy, and can be made ahead of time! They are lightly seasoned making them a great canvas for any herb you have on hand!
Do you love potatoes like me?? I will take them in any form whether it be this Loaded Mashed Potato Casserole, Roasted Sweet Potatoes with Cinnamon Glaze, or these Slow Cooker Mashed Potatoes!
*Originally published April 2015. Recipe, photos, and text updated.*
Potatoes are the Ultimate Comfort Food!
Are you looking for an easy comforting side dish that can be made ahead of time? Did you know scalloped potatoes can be made ahead?
Well, they can which helps speed things up drastically on the day you are trying to get everything else ready!!
Make-Ahead Side Dish!
You can make these ahead by baking them the day before and reheating them for about 30 minutes before serving. Or you can assemble the dish and refrigerate it then bake it the day of.
Either method you choose just be sure to pull the dish from the refrigerator in plenty of time to allow it to come to room temperature or for at least a good 20 minutes before putting it in the oven.
And did you know there is actually a difference between scalloped potatoes and potatoes au gratin??? I didn’t up until recently and that is partly why I changed the recipe.
True scalloped potatoes will not have any cheese in them and au gratin will and sometimes even a breadcrumb topping. Who knew, right??
This easy side dish is perfect to serve for Easter. I know I am a bit late getting this recipe out to all of you but better late than never, lol!
Need an easy Easter Menu idea? Try this:
- Slow Cooker Honey Mustard Glazed Ham
- Crescent Rolls (make the day before)
- These Scalloped Potatoes or Loaded Mashed Potato Casserole
- Bacon Ranch Pasta Salad
- Lemon Parmesan Roasted Broccoli or Honey Garlic Roasted Carrots
- And there are so many good options for dessert! Just browse my dessert section!
These Scalloped Potatoes are rich, creamy, and can be made ahead of time! They are lightly seasoned making them a great canvas for any herb you have on hand!
- 3 pounds (1.3kg) russet potatoes; peeled, and thinly sliced
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced (optional)
- salt and pepper to taste
- ¼ cup (28g) butter
- ¼ cup (30g) all purpose flour
- 4 cups (945ml) whole milk or half and half
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Preheat oven to 375 degrees F. Grease or spray a 9×13 baking pan. Layer ½ of the sliced potatoes, ½ of the sliced onion, ½ of the garlic, ½ of the rosemary and sprinkle with salt and pepper. Repeat layer one more time.
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In a medium saucepan melt the butter over medium to medium-low heat. Stir in the flour and cook for 1 minute. Whisk in the milk and cook stirring occasionally until it thickens slightly.
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Pour milk mixture over the potatoes and bake uncovered for 45-55 minutes or until potatoes are tender. Let stand 5-10 minutes to allow the sauce to thicken.
- To make ahead- bake casserole according to directions and refrigerate. Remove from refrigerator and allow to come to room temperature for at least 20 minutes. Bake at 375 degrees F for 30 minutes or until heated through. Or assemble the casserole, cover, and refrigerate. Remove from Refrigerator and allow to come to room temperature for at least 20 minutes. Remove foil and bake at 375 degrees for 45-55 minutes or until potatoes are tender. May need to bake longer if dish is still cool when placing it in the oven.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition calculated using whole milk.
I came home tonight and made these wonderful scalloped potatoes!! I made meatloaf to go with it! This is a wonderful meal. Have not had homemade scalloped potatoes in a really long time. Thank you for the wonderful idea and recipe! Kerry from Kansas.
Thanks, Kerry!! So glad you liked them and meatloaf sounds really good too! Something I haven’t made in a really long time.