Name: Mom’s Creamy Scalloped Potatoes Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: Cooking spray; 5–6 cups thinly sliced potatoes (1/8–1/4 inch thick); 2 cups thinly sliced onions; 3 cups whole milk; 1/3 cup all-purpose flour; 3 teaspoons kosher salt; 3/4 teaspoon ground black pepper; 1/4 cup grated Romano cheese (optional)

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This recipe for Mom’s Creamy Scalloped Potatoes is the kind of comfort food I crave when I want something hearty and familiar. Thinly sliced potatoes and onions are nestled in a creamy, savory sauce and baked until golden brown on top and perfectly tender inside. It’s a timeless dish that brings warmth to the table, whether for weeknight dinners or holiday spreads.

Mom’s Creamy Scalloped Potatoes Recipe

Why You’ll Love This Recipe

Nostalgia baked in: I love how this dish brings me back to cozy family dinners around the table.
Simple but flavorful: It only takes a few basic ingredients to create something truly special.
Always a hit: Whether I’m feeding picky eaters or food lovers, this always disappears fast.
Versatile: It pairs well with roasts, grilled meats, or even as a meal on its own with a salad.
Great for leftovers: I enjoy these potatoes even the next day—sometimes cold straight from the fridge!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooking spray
5–6 cups thinly sliced potatoes (1/8–1/4 inch thick)
2 cups thinly sliced onions
3 cups whole milk
1/3 cup all-purpose flour
3 teaspoons kosher salt
3/4 teaspoon ground black pepper
1/4 cup grated Romano cheese (optional)

Directions

Step 1: Prep the oven and pan
I start by preheating the oven to 400°F and greasing a 9×13 inch baking dish with cooking spray.

Step 2: Layer the potatoes and onions
Next, I lay a layer of potatoes in the bottom of the dish, followed by half the onions, a teaspoon of salt, and 1/4 teaspoon of pepper. I repeat the layers, finishing with a final layer of potatoes and the rest of the salt and pepper.

Step 3: Mix the sauce
In a separate bowl, I whisk the flour and milk until smooth, then pour it over the layered potatoes. I make sure the milk almost covers them completely.

Step 4: Add cheese and bake
If I’m using Romano cheese, I sprinkle it on top, then bake the dish uncovered for 1 hour, until the top is golden and bubbly.

Step 5: Let it rest
After baking, I let the dish cool for about 10 minutes before serving. This helps everything set nicely.

Servings and timing

Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Servings: 8

Variations

Cheesy twist: I sometimes mix sharp cheddar or Gruyère into the sauce for an extra rich flavor.
Garlic boost: A clove or two of minced garlic added to the milk mixture really deepens the taste.
Herb infusion: Fresh thyme or rosemary gives it a rustic touch.
Dairy-free option: I’ve swapped the milk for unsweetened almond milk and used flour and vegan cheese—it still works great.
Extra creamy: I occasionally stir in a little sour cream or cream cheese for added richness.

Storage/Reheating

Storage
I store any leftovers in an airtight container in the fridge for up to 4 days.

Reheating
For best results, I reheat portions in the oven at 350°F, covered, until warmed through. When I’m in a hurry, I use the microwave in 30-second intervals.

FAQs

Can I use a different type of potato?

Yes, but I’ve found that Russet and Yukon Gold potatoes work best. They hold their shape and give a creamy texture.

Can I make this recipe ahead of time?

I can prep the potatoes and onions earlier in the day and store them in water to prevent browning. I mix and bake right before serving for the best texture.

Why are my scalloped potatoes watery?

This usually happens if the potatoes are sliced too thick or there’s too much milk. I always slice them thin and just cover with milk.

Can I add other ingredients?

Absolutely. I’ve added sautéed mushrooms, herbs, or garlic to give the dish different flavors.

What’s the difference between scalloped potatoes and au gratin?

Scalloped potatoes typically use a milk-based sauce without cheese, while au gratin includes cheese in the layers. This recipe sits somewhere deliciously in between when I add Romano on top.

Conclusion

Mom’s Creamy Scalloped Potatoes are everything I want in a comfort dish: creamy, tender, and packed with simple goodness. Whether I’m serving them for a special dinner or just because, they never fail to hit the spot.