Easy Pour Over Scalloped Potatoes
If you’re looking for the ultimate Easy Pour-Over Scalloped Potatoes, this classic oven-baked potato side dish is guaranteed to become a family favorite. Thinly sliced potatoes bake in a creamy homemade milk sauce that transforms into a rich, velvety filling without the hassle of making a separate roux.
Perfect for busy weeknights, holiday dinners, Sunday suppers, or potlucks, these creamy scalloped potatoes deliver incredible flavor using simple pantry ingredients. The oven does all the work, leaving you with tender potatoes covered in a silky sauce that tastes like it took hours to prepare.
Why You’ll Love This Recipe
- Rich and creamy homemade sauce
- No canned soup required
- Simple pantry ingredients
- Perfect holiday side dish
- Budget-friendly comfort food
- Easy enough for weeknight dinners
- Great for meal prep and leftovers
- Pairs with almost any main course
Ingredients
- 2 pounds russet or Yukon Gold potatoes, thinly sliced
- 2 tablespoons unsalted butter, melted
- 2 cups whole milk (or 2% milk)
- 3 tablespoons all-purpose flour
- 1¼ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder (optional)
- Butter or cooking spray for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish.
- Wash and peel the potatoes if desired, then slice them very thinly using a sharp knife or mandoline.
- Arrange the potato slices evenly in overlapping layers inside the prepared baking dish.
- In a large bowl, whisk together the flour, salt, pepper, garlic powder, and onion powder. Add the melted butter and a small amount of milk to form a smooth paste. Slowly whisk in the remaining milk until smooth.
- Pour the creamy mixture evenly over the potatoes, making sure the liquid reaches between the layers.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for 25–35 minutes, or until the potatoes are fork-tender and the top is lightly golden.
- Let the dish rest for 10 minutes before serving to allow the sauce to thicken.
Serving Suggestions
These Easy Pour-Over Scalloped Potatoes pair beautifully with:
- Roast chicken
- Beef roast
- Turkey
- Prime rib
- Baked salmon
- Grilled vegetables
- Fresh green salad
They’re also an excellent addition to Thanksgiving, Christmas, Easter, and Sunday family dinners.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick side dish.
Recipe Variations
- Add shredded cheddar, Gruyère, or mozzarella for cheesy scalloped potatoes.
- Replace part of the milk with heavy cream for an extra-rich texture.
- Sprinkle smoked paprika for a subtle smoky flavor.
- Add fresh thyme or rosemary between the potato layers.
- Finish under the broiler for 2–3 minutes for a beautifully golden top.
Frequently Asked Questions
What potatoes are best for scalloped potatoes?
Russet and Yukon Gold potatoes both work wonderfully because they become tender while creating a creamy texture.
Can I prepare scalloped potatoes ahead of time?
Yes. Assemble the casserole up to 8 hours in advance, refrigerate, and bake when ready.
Can I freeze scalloped potatoes?
Yes, although fresh is best. Freeze after baking and cooling, then reheat in the oven.
How do I keep scalloped potatoes creamy?
Allow the casserole to rest for 10 minutes after baking so the sauce thickens before serving.
