Easy, rustic Scalloped Potatoes are the ultimate comfort food!
This dish I’m going to show you how to make is creamy and savory with just the right balance of garlic, onion, and pepper.
There are no complicated steps to this quick and easy scalloped potatoes recipe and in a short amount of time, you can have a delicious, warm, and inviting helping of comfort – all thanks to potatoes!
This recipe can easily be made into a cheesy Au Gratin Potato by adding in a cup or two if you want it extra cheesy of shredded cheese, cheddar, Monterey Jack, or similar, even Swiss would be yummy!
Potatoes are one of the most, if not the most, versatile food out there. I love them so much I’ve created many different ways to enjoy them! So give these Creamy Scalloped Potatoes a try.
From Artichoke Mashed Potatoes and Lemon Dill Potato Salad
to Baked Crispy French Fries and Garlic Rosemary Skillet Potatoes,
I have something for everyone.
And though we often think of the potato as an Irish-inherited staple, potatoes seem to be throughout every culture and on everyone’s table.
This tuber or better known as a root vegetable was first domesticated in the region of modern-day southern Peru and northwestern Bolivia between 8000 and 5000 BC. So loved was this food in fact, that the potato has been found in the Peruvian archaeological record as an influential design of ceramic pottery, specifically in the shape of vessels. This food has made it centuries and continues to be a focal point at the dinner table and holiday meals.
Let’s begin with these skillet scalloped potatoes:
Preheat your oven to 350°.
Wash and slice potatoes to ¼”-⅜”.
Arrange potatoes in a 12” cast iron pan, or a 13×9 pan.
Next, you’ll be getting your sauce together in a few easy steps.
In a medium saucepan over medium-high heat, melt your butter and then stir in onion and garlic. Cook for one minute.
Add in your flour and stir to combine, then slowly add your milk and chicken broth, stirring constantly to create a smooth sauce that is creamy.
Let the sauce come to a quick simmer over medium heat.
Begin seasoning by adding salt and pepper. I like to taste the sauce at this point to be sure I’m getting enough seasoning in.
Add any additional items now, cheese, herbs, and bouillon for additional flavor as desired.
Next, pour the sauce over the potatoes.
Cover with foil and bake at 350° for 30 minutes. After 30 minutes, remove foil and bake for another 25 minutes until golden and bubbly. If you’d like additional browning, you can place your dish under the broiler for 1-2 minutes. Watch it, it goes quickly.
Remove from the oven, and allow to cool for 10 minutes before serving. This will allow the sauce to thicken. Top with sliced green onion or fresh herbs, salt, and pepper if desired.
One of the best reasons to bake it in cast iron is that it won’t cool off quickly, cast iron holds the heat so while serving and eating it’ll stay warm, keep it covered, in case anyone wants seconds, which I’m sure they will.
I’m out of broth, can I use bouillon in place of it?
Yes, you can. Just follow the instructions on the back of your package. Keep in mind bouillon tends to be salty – so before adding salt or bouillon seasoning, taste it.
Can I replace the milk with a plant option?
You can use unsweetened oat milk, it swaps out pretty seamlessly.
Could this be used for sweet potatoes?
Absolutely! It has a delightful savory-sweet flavor. And it’s a great change from the norm!
I love 12″ Cast Iron Skillets for many recipes, I found this new Lodge skillet that is a little lighter and has a more scooped edge that a straight side and am loving it.
I use this 2.75 quart pot to make the sauce (and so many other items) I love the Caribbean blue color too.
- 3 lbs russet potatoes
- 1/4 cup butter (4 tablespoons)
- 1/4 cup all-purpose flour (4 tablespoons)
- 1/2 cup diced onion (1/2 medium onion)
- 2 tablespoons minced garlic (2-4 cloves)
- 1 1/2 cups milk, whole
- 1 1/2 cups chicken broth
- 1 green onion, sliced
- salt and pepper
- 2 teaspoons chicken bouillon
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 1/2 cups cheese, grated (cheddar, Monterey Jack, Gruyere, or similar)
- 1/2 cup Parmesan or Romano Cheese
- 1 tablespoon fresh parsley, chopped
- Preheat oven to 350°
- Wash and slice potatoes to 1/4"- 3/8".
- Arrange potatoes in a 12" cast iron skillet or 13x9 pan.
- In a medium saucepan over medium-high heat, melt butter then stir in onion and garlic.
- Cook for 1 minute, then add in flour and stir until combined.
- Slowly pour in the milk and chicken broth and whisk to combine the sauce so it's smooth and creamy.
- Let the sauce come to a simmer over medium heat.
- Add a pinch of salt and pepper.
- Add any additional items at this time and blend well.
- Pour sauce over potatoes.
- Cover with foil.
- Bake at 350° for 30 minutes, remove the cover, and continue baking for 25 minutes, until golden and bubbly. If you want it more golden brown broil on high for 1-2 minutes.
- Remove from oven and allow to cool for 10 minutes before serving, this will allow the sauce to thicken.
- Top with sliced green onion or fresh herbs, salt, and pepper if desired.
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