Classic Scalloped Potatoes

Creamy, cheesy scalloped potatoes made with layers of tender potatoes, minced onions, and Parmesan, baked to golden perfection. Perfect for family dinners, holiday gatherings, or elegant dinner parties.

Print Recipe

Prep Time 25

Cook Time 1

Total Time 1 25

Servings: 5 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

4 cups thinly sliced raw potatoes (a mandolin makes slicing easier and more even)
2/3 cup minced onion
3 tbsp flour
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter
1 1/2 cups scalded milk
A few pinches of paprika
Grated Parmesan cheese, about 1 tbsp per layer, plus extra for topping; optional

Method

Preheat the oven to 375°F (190°C).
Grease a 2-quart casserole dish.
Arrange a layer of potatoes in the dish.
Top with some minced onion, then sprinkle with the flour, salt, and pepper.
Dot with butter and sprinkle about 1 tablespoon of Parmesan over the layer, if using.
Repeat the layering process—potatoes, onion, seasoning, butter, and optional Parmesan—until all ingredients are used.
Pour the scalded milk evenly over the potatoes.
Sprinkle a few pinches of paprika on top and finish with any remaining Parmesan cheese, if desired.
Cover and bake for 45 minutes.
Uncover and bake for an additional 15 minutes, until the top is golden and bubbly.

Notes

For perfectly thin slices, a mandolin is your best friend—it keeps everything even and cooks more consistently.

Parmesan cheese is optional: skip it for a classic scalloped potato, or use it for subtle richness.

For elegant presentation, serve directly from the casserole dish and garnish with fresh herbs like parsley or thyme.

Classic Scalloped Potatoes