• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
    • Privacy Policy
    • Contact
    • WEBSITE ACCESSIBILITY
  • Recipes
    • Instant Pot Pressure Cooker
    • Meatless Monday
    • Appetizer
    • Air fryer

The Dinner Bite logo

menu icon
go to homepage
search icon
Homepage link
  • About
    • Privacy Policy
    • Contact
    • WEBSITE ACCESSIBILITY
  • Recipes
    • Instant Pot Pressure Cooker
    • Meatless Monday
    • Appetizer
    • Air fryer
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Side Dish » Easy Scalloped Potatoes Recipe

    Published: Nov 16, 2020 · Modified: May 30, 2022 by Ajoke · This post may contain affiliate links ·

    Easy Scalloped Potatoes Recipe

    Skip to Recipe - Print Recipe

    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.

    baked potatoes in a pie dish.

    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 possibility of a 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 test 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 these last few years with practice. 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.

    So without further ado, if you are looking for a quick and easy scalloped potatoes recipe without cheese, you are in the right place. Let's get right to it!

    a serving spoon in a baked potatoes dish.

    In other to cut prep time, I don’t make a 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 a 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

    joyce@loveshonda says: The recipe was so easy to put together. I used Yukon gold potatoes in it. The Scalloped potato were delicious. I had 2 people that ate them ask for the recipe. They were a big hit. I will be using this recipe from now on.

    sliced baked potatoes in a baking dish.

    Ingredients

    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.

    ingredients.

    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. 

    Tips

    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

    greased baking dish.

    Make the seasoning mix: In a small bowl, combine flour, onion powder, garlic granules, salt and pepper and set aside

    a hand holding a bowl of flour mixture.

    Make the milk mixture: to a jug, add milk and flour and whisk to combine making sure it is lump-free.

    a hand holding a jug of milk.

    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 a few seconds before serving. In my opinion, this potato side dish is best served warm.

    serving spoon in a dish of baked potatoes.

    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

    Air fryer roasted potatoes

    Creamy garlic mashed potatoes

    Crispy potato wedges

    Air fryer gnocchi

    Instant pot mashed potatoes

    Parmentier potatoes

    Gorgonzola gnocchi

    Loaded mashed potato balls

    Instant pot baked potatoes

    If you made this easy homemade scalloped potato recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    a pan of baked potatoes.

    Easy Scalloped Potatoes Recipe

    Ajoke
    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.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Side Dish
    Cuisine American, British
    Servings 6
    Calories 218 kcal

    Ingredients
      

    • 2.5 lb Potatoes
    • 2 tablespoon all-purpose flour
    • 1 teaspoon garlic granules
    • 1 teaspoon onion powder
    • Salt and freshly cracked black pepper.
    • 50 g cubed cold butter
    • Fresh thyme to garnish

    Roux

    • 2 cups milk
    • 2 tablespoon flour

    Instructions
     

    • 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
      a hand holding a bowl of flour mix.
    • Make the milk mixture: to a jug, add milk and flour and whisk to combine making sure it is lump-free.
      a jug of milk.
    • Wash and peel the potatoes, using a mandolin or a very sharp knife, thinly slice the potatoes.
      thinly sliced 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
      sliced potatoes and butter in a baking dish.
    • Finally, pour the milk mixture over the dish
      thinly sliced potatoes in a pie 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.
      a tin foil over a baking 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.

    Video

    Notes

    Tips
    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.

    Nutrition

    Calories: 218kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 6gCholesterol: 26mgSodium: 102mgPotassium: 591mgFiber: 3gSugar: 5gVitamin A: 340IUVitamin C: 22mgCalcium: 108mgIron: 1mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword easy scalloped potatoes recipe, scalloped potatoes
    Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
    Tried this recipe?Let us know how it was!

    DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

    2059 shares

    Filed Under: Side Dish Tagged With: milk, potato, potatoes

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

    Previous Post: « Spinach Stuffed Chicken Breast
    Next Post: Easy Thanksgiving Turkey Recipe »

    Reader Interactions

    Comments

    1. nina says

      January 18, 2023 at 12:18 am

      5 stars
      we enjoyed this recipe.i only had 1 1/2 lbs of potatoes so i cut recipe in half worked out fine.it was very tasty but took about 1 hour and a half to get nice and crusty on top!

      Reply
      • Ajoke says

        January 20, 2023 at 1:01 pm

        Thank you for the feedback, I am glad you were able to adjust it to your liking.

        Reply
    2. Rhonda says

      January 09, 2023 at 12:58 am

      5 stars
      I was so skeptical but tried it anyway, much earlier than dinner; I did sprinkle a little parmesan cheese on the layers. Before I poured the milk in, I realized I'd forgotten the butter. Had to deconstruct a bit and get it in there as best I could. Baked it covered at 350 for 30 mins, then uncovered for 15. Took it out and was horrified, it looked very hard & crunchy and discolored gray on top. Made 1/4 cup of chicken
      Better than Bouillon and sprinkled it all over the top. Grated a tiny bit of cheddar on top to cover the discoloration. Closer to dinner time, I baked it again at 350 covered for 30 minutes, then uncovered for 15. Turned out PERFECTLY. My husband loved it and said he wasn't a fan of my other attempts at scalloped potatoes. This is a real keeper of a recipe. Great flavor and texture. My dish was a bit deep so maybe that's why it took longer to cook...but adding the broth really fixed it.

      Reply
      • Ajoke says

        January 10, 2023 at 9:29 am

        Wow! thank you for this amazing feedback, I am glad you enjoyed it. Thank you

        Reply
    3. Nancy says

      April 17, 2022 at 8:06 pm

      5 stars
      I was skeptical at first when you didn't have to make a roux and sauce but it works and is less time consuming. A very good recipe.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Ajoke.

    It is really nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience.

    More about me →

    Trending Recipes

    • vanilla sponge cakes.
      Easy Vanilla Sponge Cake Recipe
    • a grey plate with instant pot cod fish, parsley sauce, baby potatoes and asparagus.
      Instant pot fish (frozen Cod)
    • a plate of salt and pepper chicken.
      Salt and Pepper Chicken Recipe
    • a glass of iced coffee with straw.
      Easy Iced Coffee Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 The Dinner Bite