This easy scalloped potatoes recipe has two kinds of potatoes, caramelized onions, and creamy sauce!
This is NOT the scalloped potatoes you grew up with!
What Are Scalloped Potatoes?
Scalloped potatoes are potatoes baked in some sort of casserole dish. Scalloped potatoes feature thinly sliced potatoes that are layered with a creamy, white sauce. This dish is sometimes confused with gratin or au gratin potatoes. With au gratin potatoes, have grated cheese in between the potato layers and often have a breadcrumb coating on top. I’m going to be honest, my scalloped potatoes by definition are breaking the rules as my white sauce does have cheese, but nothing grated. You will see what I mean in a bit!
How To Prepare Scalloped Potatoes
This dish has a combination of sweet potatoes and russet potatoes. The key to having the potatoes all cook evenly is to slice them very thin. If you have a mandolin, then that would make your life easier. I do not own one myself, so I carefully sliced my potatoes as thinly as possible. I used more russet potatoes than sweet. You could easily use all russet potatoes if that is your preference.
The next thing you will need to do is caramelize some onion. I love caramelized onions and add them to as many different kinds of dishes as possible. The take time, but no real skill. Allow your onions to cook on low in a skillet until they are caramel in color. They become naturally sweeter and softer and they are quite versatile.
The third part of this dish is the white sauce. A white sauce starts with melted butter. Flour gets whisked into the butter until a thick roux or paste forms. Slowly stream in liquid and whisk until the mixture thickens. At this point in my recipe, I stir in some cream cheese as well. The cream cheese is tangy and rich tasting and adds a hearty thickness to this dish.
Can Scalloped Potatoes Be Made Ahead of Time?
Heck yes! Prepare the dish all the way to the time it goes into the oven. Instead, cover it and place it in the refrigerator. When ready, allow the potatoes to come to room temperature then bake as normal. I would not lot let this dish sit more than a day, however.
- 2 teaspoons olive oil
- 1 large onion thinly sliced
- 2 tablespoon butter
- 3 tablespoon flour
- 1 ½ cups milk
- ½ cup heavy cream
- ½ cup cream cheese
- 2 cloves minced garlic
- salt and pepper
- 4 russet potatoes
- 2 sweet potatoes
- Preheat oven to 350 degrees. Grease a 2 1/2 quart casserole dish and set aside.
- Heat olive oil in a medium skillet set over medium heat. Add onions. Cook onions until they are soft and caramel in color. This should take about 15 minutes.
- While the onions are cooking, thinly slice the potatoes.
- To prepare the sauce, melt butter in a large saucepan. Whisk in the flour until a thick paste begins to form. Slowly stream in the milk and heavy cream, whisk continuously until the milk is combined and mixture begins to thicken. Stir in cream cheese and garlic. Stir until smooth. Season mixture with salt and pepper.
- Layer 1/3 of the potatoes in your dish, top with onions and 1/3 of the sauce. Repeat layers ending with the sauce.
- Bake potatoes for 45 minutes or until bubbly and increase the oven temperature to 425 and bake an 10-15 minutes or until sauce is golden and potatoes are tender when pricked.
Recipe adapted from Better Homes and Gardens