Easy Scalloped Potatoes – Classic Side Dish Recipe

This Easy Scalloped Potatoes recipe brings together tender thinly sliced potatoes in a luscious white sauce (without cheese) that melds into layers of tender goodness. It’s the kind of comfort food that makes even a hectic weekday feel a bit more special.

Simple Scalloped Potatoes (Mennonite Style)

Meat and potatoes, along with a vegetable. That’s standard Mennonite cooking, right there. Meat as in meatballs, meatloaf, grilled chicken, or baked Cheddar Ranch Chicken, served with potato side dishes like Mashed Potatoes, Parmesan Potatoes, Cheesy Potatoes, Herb Roasted Potatoes, or Ranch Potatoes and another side of corn, beans or peas (preserved from the garden).

Today I’ve got another classic potato recipe to share: Scalloped Potatoes. And these are real, legit scalloped potatoes with no cheese! (I think the scalloped potatoes with cheese are actually then called Au Gratin Potatoes, maybe?)

 This is one of those dishes where a few simple ingredients come together to create something delish, inviting you to savor each creamy, flavorful bite. Give it a try, you might just find yourself dreaming of this dish long after the last forkful.:)

What makes this recipe great:

🥔 Creamy texture with a delicate crust. The richest part of scalloped potatoes is that savory, creamy sauce layered between perfectly tender potatoes, with a slightly crispy golden brown top.

✨ Simple ingredients, delicious results. Even though this recipe just uses a handful of basic kitchen staples, it manages to elevate humble potatoes into something elegant yet homey, making it the perfect side dish for both weeknight dinners and holiday dinners! Or any special occasions.

🌿 Customizable and forgiving. Whether you want to jazz it up with herbs or keep it simple just like it is, this recipe adapts easily to what you have on hand. It’s a forgiving dish, meaning a slight difference in slicing thickness or timing won’t ruin the final result.

Supplies we Used:

• Saucepan – to make the white sauce.
  
• Whisk
  
• Cutting board and sharp knife – a mandoline slicer works wonderfully to slice potatoes really thin, but I just decided to wing it with my knife this time.
  
• Measuring cups and spoons
  
• A spatula or two
  
• Baking dish – most times I use my glass Pyrex 9×13 dish, so any casserole dish similar in size should work too!
  
• Non-stick cooking spray

Ingredients

• Potatoes – Yukon gold potatoes are probably my favorite, but really any should work. (Actually today I did a mix of Yukon golds and russet potatoes and it worked just fine! For best results though, I’d recommend using all the same kind.)
  
• Flour – all purpose flour is the thickener for the white sauce. I often use fresh milled whole wheat flour.
  
• Milk – whole milk, and raw milk works too!
  
• Onion powder – for flavor. We don’t care for actual onions in our scalloped potatoes, though you can totally add a real diced onion instead of powder.
  
• Salt + pepper
  
• Fresh parsley – for flavor, and also a pop of color! If you don’t have fresh parsley, you can use a teaspoon of dried parsley instead. (And you can mix it directly into the white sauce, too if you’d rather.)

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How to make our Easy Scalloped Potatoes Recipe

First, make the white sauce. Melt butter in a saucepan on medium-high heat then whisk in the flour, creating a smooth and bubbly mixture. Whisk in the milk, and keep stirring often, until the mixture thickens. Then add the salt, pepper, and onion powder and stir. Remove from the heat.

Wash, peel, and slice the potatoes. Layer half the sliced potatoes in a greased baking dish, followed by half the white sauce mixture. Layer on the remaining potato slices, and finish with the rest of the white sauce. Sprinkle the fresh parsley on top of the scalloped potatoes.

Bake for about 1 hour, until the potatoes are soft and bubbly and turning golden brown on top. (If that brown crust isn’t your thing, you can cover the pan with aluminum foil while baking!)

Serve and enjoy!💛

How to Store Scalloped Potatoes

Store any leftover potatoes in an airtight container in the refrigerator for up to 5 days.

How to Reheat Scalloped Potatoes

You can zap them in the microwave until they’re nice and hot, but my favorite way to reheat scalloped potatoes is in the oven. Bake them at 350 degrees F for about 30 minutes, or until they’re nice and hot.

Tips, Tricks + Notes

• Scalloped Potatoes can be a little runny when they come out of the oven, so it works well to let them rest for a few minutes before serving.
  
• You can use a diced onion instead of the onion powder. We just prefer the powder over the onion pieces!
  
• Make it a complete meal by adding little chunks of cooked ham.

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More Classic Side Dish Recipes (with Potatoes!)

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  Dinner | Recipes | Side dishes

  Oven Roasted Herb Potatoes – Easy Side Dish Recipe

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  Dinner | Recipes | Side dishes

  Easy Ranch Potatoes – Simple Baked Side Dish Recipe

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  Dinner | Recipes | Side dishes

  Mashed Potatoes with Brown Butter – Mennonite Recipe

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’til next time,

We love you and we’ll be praying for you,

Julie