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This easy scalloped potatoes is about to be the best potato side dish on your dinner table. This recipe is healthy, flavourful, simple and easy to make. It is perfect for Thanksgiving or Christmas. I am partial to my crispy roasted potatoes but this no cheese scalloped potatoes, have my heart any day.
Easy scalloped potatoes recipe
Thanksgiving and Christmas are around the corner and despite all that is going on in the world today, there is something to be thankful for. We are going through lockdown 2.0 here in the UK but it is not stopping us from looking forward to a great Christmas with our nuclear families.
While the possibilities of big Christmas party may be out of the window, we are all going to do whatever it takes to make it special for us and our loved ones.
You must be thinking, how is scalloped potatoes special? Well, it is special to me as it is not what I make every time. I make it from scratch on special occasions, a labour of love for me as it requires me bringing out my mandolin or testing my knife skills when cutting the potatoes thinly.
Also, it is a rich and super comforting dish but I have managed to cut down the excesses of this last few years with practices. I do not use double cream or cheese in my homemade scalloped potatoes recipe. That way, I cut down on additional calories that can be saved for delicious desserts like my homemade apple crumble Or blueberry galette.
In other to cut prep time, I don’t make roux, not that it takes time, I just believe the oven can do the job for me at this time. I make the best, by the way, check out my parsley sauce recipe for how I make it.
Also, my children don’t like onions in food hence the use of dried onion powder. This did not in any way take away any goodness from this dish, it was perfect and saved me extra 10 minutes of making roux and slicing onions.
The best part about this dish is that the leftover is even more amazing than when it is freshly made. The flavour just gets more intense and all the spices used will be well absorbed into the dish
Potatoes: I used red potatoes but any other floury potato would work. Maris piper or Yukon gold are great options too.
Flour: Both self-raising or all-purpose flour would work for this recipe. I used all-purpose flour also known as plain flour.
Milk: preferably full-fat milk but I used semi-skimmed milk to make this recipe healthier. I have never used plant-based milk for this recipe but I am sure it would work too in other to make it vegan.
Garlic granules: This is optional as the classic recipe uses just onion.
Onion powder: the classic original recipes use raw sliced onions, which can be used in place of onion powder if you choose.
Salt and freshly cracked black pepper.
Cubed cold butter: I love using quality butter as the flavour also helps infuse the overall dish nicely. I love Kerrygold and Lurpark.
Fresh thyme to garnish
On to the question you might have next about this recipe, especially if you were looking forward to seeing cheese on the ingredients list. Hands up if you love cheesy potatoes.
The differences between au gratin and scalloped potatoes
The key difference is that potato au gratin uses grated cheese while scalloped potatoes uses cream or milk. Which is why my recipe is made with milk. Cheese makes the difference for these two side dishes. Also, au grautin uses breadcrumbs as topping.
Lastly, au gratin requires thinly sliced potatoes while scalloped potatoes can be slightly thicker.
Scalloped potatoes are layered in the baking dish just as you would with lasagne. If you would want 2 layers, divide the ingredients into 2 and if you want 3 layers, divide the ingredients into 3. Most times, I let the side and depth of my baking dish guide me.
How to make easy scalloped potatoes
Preheat the oven at 180C/365F and prepare the baking dish by rubbing butter on the inside of the pan. Do this then set it aside
Make the seasoning mix: In a small bowl, combine flour, onion powder, garlic granules, salt and pepper and set aside
Make the milk mixture: to a jug, add milk and flour and whisk to combine making sure it is lump-free.
Wash and peel the potatoes, using a mandolin or a very sharp knife, thinly slice the potatoes.
Arrange the half or ¾ of the potatoes in the baking dish, sprinkle some of the flour mix on it then place some butter cubes. Repeat this process one or two more times until you have exhausted the potatoes and the rest of the ingredients. Top with some freshly ground black pepper
Finally, pour the milk mixture over the dish
Bake in the oven for 30 minutes covered with an aluminium foil then uncovered for another 20 to 30 minutes. Or until tender and well done and the top brown for a bit of colour and depth to the dish.
Remove form the oven and leave to rest for some few seconds before serving. In my opinion, this potato side dish is best served warm.
How to store
As much as I prefer to eat this dish freshly on the day it is made, I must admit it makes the best leftover.
In the fridge: Leave to cool completely and portion into an airtight container. Store in the fridge for up 3 days but It can be fresh up until 5 days provided it is stored under the right condition and temperature.
To reheat: simply reheat in the microwave. You might need to turn to stir once so that it heats evenly throughout the layers of the potatoes
More potato recipes
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Easy Scalloped Potatoes Recipe
- 2.5 lb Potatoes
- 2 tbsp all-purpose flour
- 1 tsp garlic granules
- 1 tsp onion powder
- Salt and freshly cracked black pepper.
- 50 g cubed cold butter
- Fresh thyme to garnish
- 2 cups milk
- 2 tbsp flour
- Preheat the oven at 180C/365F and prepare the baking dish by rubbing butter on the inside of the pan. Do this then set it aside
- Make the seasoning mix: In a small bowl, combine flour, onion powder, garlic granules, salt and pepper and set aside
- Make the milk mixture: to a jug, add milk and flour and whisk to combine making sure it is lump-free.
- Wash and peel the potatoes, using a mandolin or a very sharp knife, thinly slice the potatoes.
- Arrange the half or ¾ of the potatoes in the baking dish, sprinkle some of the flour mix on it then place some butter cubes. Repeat this process one or two more times until you have exhausted the potatoes and the rest of the ingredients. Top with some freshly ground black pepper
- Finally, pour the milk mixture over the dish
- Bake in the oven for 30 minutes covered with an aluminium foil then uncovered for another 20 to 30 minutes or until tender and well done and the top brown for a bit of colour and depth to the dish.
- Remove from the oven and leave to rest for some few minutes before serving. In my opinion, this potato side dish is best served warm.
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