Scalloped Potatoes

One of the best comfort foods is my family recipe for Scalloped Potatoes. This scalloped potatoes recipe is the creamiest homemade meal your family will love.

Given the longer cooking time, scalloped potatoes make a wonderful Sunday dinner when you may have ample time to prepare and bake this dish. The best part is this recipe only has five ingredients, so it comes together fairly quickly.

This scalloped potatoes recipe makes a wonderful comforting weeknight dinner on a crisp fall day or whenever you crave something extra delicious.

Growing up in Minnesota, punishingly cold, snowy winters were the norm. (Though, if the cold is all you’ve known because you were born there, it’s just a way of life. Acclimatization is a real thing, after all.)

My mom would make this scalloped potatoes recipe quite frequently to warm us up on chilly  nights. I distinctly remember—deep in December—the windows would fog up from the temperature differential between the inside—where the oven roared away—and the frigid outside. 

The smell of starchy, potatoey baked goodness wafted all over the house.

Serve scalloped potatoes as an entree on holidays, at special family gatherings or any day of the week.

Scalloped Potatoes Ingredients

This deliciously creamy homemade scalloped potatoes recipe calls for five main ingredients. In the end, time is what is needed to prepare and bake this meal.

At around 2 ½ hour baking time, scalloped potatoes require more of a time commitment. Trust me when I say, this recipe is well worth the effort.

Here is the list of ingredients you will need for this scalloped potatoes recipe:

• Potatoes, 5lbs sliced ¼ inch thin - Yellow or white potatoes hold up better in this dish, but you can use whatever type of potato is your favorite.
• Heavy whipping cream, 1 pint - Provides the delectable creaminess that makes this meal so spectacularly, comfortingly heavy.
• Butter, 2 tablespoons, salted - For a heartier mouthfeel, saute the onion in butter. The butter also lends some of the sodium to this dish.
• Condensed cream of chicken soup, 2 10.5oz cans - Imparts the hearty, comforting signature quality scalloped potatoes is known for. With canned cream of chicken soup, be sure to look at the ingredients, as fillers are often included. Pacific Foods Organic Cream of Chicken Condensed Soup is one of the best. Sprouts, Whole Foods, Safeway, and other national grocers typically carry this brand.
• Yellow onion, diced - A bit more savory than white onion, yellow onion has a depth of flavor that adds to the comfort food level of this meal.
• Salt and pepper, to taste - Add to taste once plated, as both the heavy cream and cream of chicken may already contain enough sodium for some.

Variations:

• Use butternut squash or carrot bisque soup instead of cream of chicken. While I have not tried this to attest to the flavor or any baking time adjustments, as consistency and flavor profiles go, butternut squash soup could potentially work as an alternative to cream of chicken soup.
• Substitute condensed cream of mushroom or cream of cauliflower soup. To make this recipe vegetarian, use either of these alternatives while also replacing the butter with oil. Again, I have not tried this; however, in theory, this may yield a similar flavor. Cauliflower or mushrooms are growing in popularity as substitutes in recipes.
• Add baked ham to this recipe for more protein and to amp up the satiation of this entree.

Equipment You Will Need

• Roasting pan - A 3 quart roasting / baking pan is the perfect size for this portion. I highly recommend the beautiful, durable white porcelain roaster by the eponymous French brand, Pilivuyt. Founded in 1818, Pilivuyt products are still made in France. They are an investment, but these roasters are built to last.

• Saute pan - Since the liquids will be added to the sauted onions, a wide, high-sided pan is best. This stainless steel saute pan is my favorite. It was part of a set from Williams Sonoma, if you are interested. Like the roaster, this will quite possibly last you a lifetime if taken care of.
• Spatula - Depending on the type of cookware and bakeware you have, the spatula material may differ. For the stainless steel saute pan, a wood spatula or a silicon spatula will work well to saute the onions as well as to blend the liquids in.
• Serving platter - You do not need to serve the scalloped potatoes on a serving platter, however, it does elevate an otherwise ho-hum meal. I used this stunningly gorgeous white porcelain oval platter that I can’t resist the opportunity to make food look extra delicious. Williams Sonoma carries the nicest assortment of French white porcelain serveware for any occasion.

How to Make Scalloped Potatoes

1. Sauté the onion in butter until lightly golden brown.

2. Add the heavy whipping cream. Stir to combine.

3. Add the cream of chicken. Stir to combine.

4. Heat the sauce on medium until warm, blending to remove any lumps. Stir occasionally to ensure the cream doesn’t scald.

5. In a roasting pan, create alternating layers of sauce and potatoes, beginning with a thin layer of the sauce mixture on the bottom, followed by a layer of potatoes. Top with the sauce mixture. Spread the sauce mixture to mostly cover the potatoes.

6. Bake at 350 for 2 ½ hours, stirring halfway through. Stir again if needed.

7. Optionally, use the broiler to brown the top.

8. Allow to cool for 15 minutes before serving. Salt and pepper individual servings to taste.

Serving Suggestions

Scalloped potatoes as an entree at a weeknight family dinner or holiday party is the best way to serve this dish. Pair scalloped potatoes with my subtly sweet brownies for a delectable dessert. This meal could also be served as a heavier appetizer or side dish.

• Appetizer - For a festive holiday party, or other occasion where appetizers are served, such as perfectly creamy deviled eggs, you can serve individual portions of scalloped potatoes in ramekins. Emile Henry ramekins and Apilco ramekins stand the test of time for high quality French made porcelain as well as design.

• Side Dish - Served with turkey, ham or chicken, a side dish of scalloped potatoes completes a comfort food filled meal for any occasion.

• Entree - On its own, an entree of scalloped potatoes is very filling. Serve this entree with a side dish of roasted carrots, green beans or other veggies.

How to Store Scalloped Potatoes

Store in a sealed container in the refrigerator for a few days. You can reheat scalloped potatoes in the microwave.

I do not recommend freezing scalloped potatoes, as the texture and taste of the potatoes may be impacted considerably. I am sure some people have come up with ways of freezing scalloped potatoes that work well for them, but I prefer to eat this particular dish fresh or refrigerated, but never frozen.