Perfect Scalloped Potato Recipe: Creamy & Golden Every Time

Get perfectly creamy, golden-brown scalloped potatoes every time with this foolproof recipe. Our tested method delivers tender layers with a crisp topping using simple ingredients you likely have on hand—no canned soup required. Includes professional chef tips for avoiding common pitfalls like soggy potatoes or broken sauce.

What Makes This Scalloped Potato Recipe Stand Out

Unlike many recipes that rely on canned soup or heavy cream, this authentic version creates a velvety béchamel sauce from scratch that penetrates each potato layer. Food scientist Dr. Harold McGee confirms that the starch released from thinly sliced potatoes actually strengthens the sauce structure during baking, creating that signature creamy-yet-cohesive texture.

Scalloped Potatoes	Au Gratin Potatoes
Uses milk-based béchamel sauce	Contains cheese in sauce
Traditional American preparation	French culinary technique
Smooth, creamy texture throughout	Distinct cheese layers
Typically no breadcrumbs	Often includes breadcrumb topping

Essential Ingredients and Why They Matter

The magic happens through proper ingredient selection and technique. Russet potatoes work best due to their high starch content which helps thicken the sauce naturally. According to USDA food safety guidelines, always maintain dairy products below 40°F until ready to use, and ensure your finished casserole reaches 165°F internally for safe consumption.

Pantry Staples You'll Need

• 3 pounds Russet potatoes (about 6 medium), peeled and sliced 1/8-inch thick
• 3 cups whole milk (room temperature)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (freshly grated preferred)
• 2 cloves garlic, minced

Step-by-Step Preparation Guide

Prep Work: Setting Yourself Up for Success

Use a mandoline slicer (with guard!) to achieve uniform 1/8-inch slices—critical for even cooking. Immediately submerge cut potatoes in cold water to prevent browning. Preheat your oven to 375°F; professional kitchens always preheat ovens fully before baking for consistent results.

Creating the Perfect Béchamel Sauce

1. Melt butter in a saucepan over medium heat
2. Add flour and whisk constantly for 2 minutes to cook out raw flour taste
3. Gradually add room temperature milk while whisking to prevent lumps
4. Cook until thickened enough to coat the back of a spoon (about 5 minutes)
5. Remove from heat and stir in salt, pepper, nutmeg, and garlic

Layering and Baking for Optimal Results

Drain potatoes thoroughly and pat completely dry—this moisture control step prevents a watery casserole. In a greased 9x13-inch baking dish, create alternating layers: potatoes, sauce, repeat. End with a final sauce layer to prevent dry top slices. Cover tightly with foil and bake 45 minutes. Remove foil and bake additional 25-30 minutes until golden and bubbly.

Troubleshooting Common Issues

Soggy potatoes? You likely didn't drain or dry them sufficiently after slicing. Sauce too thin? The béchamel needs proper cooking time—2 minutes for the roux and 5 minutes after adding milk. Top not browning? Switch to broiler for final 3-5 minutes (watch carefully!). For holiday meal timing, prepare through step 3 one day ahead; refrigerate assembled dish and add 15 minutes to initial baking time.

Variations Worth Trying

Add caramelized onions between layers for depth, or mix in 1 cup shredded Gruyère during the final baking stage for a hybrid scalloped/au gratin. For a lighter version, substitute half the milk with chicken broth—but never use low-fat dairy as the fat content is essential for proper sauce emulsion.

Storage and Reheating Guidelines

Cool completely before refrigerating in an airtight container (up to 4 days). Reheat individual portions in the microwave at 50% power with a damp paper towel, or restore crispness to the entire dish by covering with foil and baking at 325°F for 25 minutes. Never freeze scalloped potatoes—the starch structure breaks down, creating an unpleasant texture.

What's the difference between scalloped potatoes and au gratin?

Scalloped potatoes use a milk-based béchamel sauce without cheese, while au gratin includes cheese in the sauce layers and typically has a breadcrumb topping. Scalloped focuses on creamy potato texture, while au gratin emphasizes cheesy richness.

Can I make this recipe ahead of time?

Yes, assemble the dish through the layering step, cover tightly, and refrigerate for up to 24 hours. Add 15 minutes to the initial covered baking time when cooking from cold. Do not bake completely ahead—texture suffers with reheating.

Why did my sauce break during baking?

Sauce breaks when dairy is overheated or when cold ingredients meet hot sauce. Always use room temperature milk, maintain proper roux cooking time, and avoid boiling the béchamel. If it breaks, whisk vigorously off-heat—sometimes it will re-emulsify.

What potato varieties work best for scalloped potatoes?

Russet potatoes are ideal due to their high starch content which helps thicken the sauce naturally. Yukon Golds can be substituted but create a denser texture. Never use waxy potatoes like red potatoes—they won't absorb the sauce properly.

How do I prevent my scalloped potatoes from being watery?

Thoroughly dry sliced potatoes before layering, use proper roux-to-milk ratio (1:12), and ensure full cooking of the béchamel. The potatoes release moisture as they bake, so adequate sauce thickening upfront is crucial for absorption.