Savory Scalloped Potatoes

Savory scalloped potatoes with a white sauce.
Diana Rattray
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
255 Calories
9g Fat
38g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 255
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 23mg 8%
Sodium 198mg 9%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 7g
Vitamin C 22mg 109%
Calcium 119mg 9%
Iron 2mg 8%
Potassium 980mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for scalloped potatoes is a basic combination of red-skinned potatoes, a homemade sauce, and sliced green onions. If you aren't a fan of green onions, add finely chopped sweet or yellow onions or leave them out entirely. 

A dash of nutmeg and a small amount or dried mustard give the sauce excellent flavor. Use freshly grated nutmeg if you have it. 

To speed up the baking process, boil the sliced potatoes for about 3 to 5 minutes, or just until the edges are somewhat tender, before mixing with the sauce and baking. The potatoes will take far less time in the oven.


  • 6 medium red-skinned potatoes, about 1 1/2 to 2 pounds

  • 3 tablespoons unsalted butter

  • 6 green onions, with 2 inches of the green, sliced

  • 3 tablespoons all-purpose flour

  • 2 cups whole milk

  • 1/8 teaspoon freshly ground black pepper

  • Salt, to taste

  • 1/4 teaspoon dried mustard

  • 1 dash nutmeg, ground or freshly grated

Steps to Make It

  1. Lightly grease a 1 1/2- to 2-quart baking dish. Heat oven to 350 F/180 C/Gas 4.

  2. Peel potatoes or leave unpeeled; rinse well, then slice thinly (about 1/8 inch to 1/4 inch) into a large bowl. A mandoline or food processor with a slicing disk makes nice, even slices.

  3. In a medium saucepan over medium-low heat, melt butter. Add sliced green onions and sauté for 1 minute.

  4. Stir in flour until smooth and bubbly. Add milk, pepper, and salt to taste. Cook, stirring until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.

  5. Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.


  • To speed up the baking process, use potato slices that have been par-cooked by boiling over medium-high heat for 3 to 5 minutes. The potatoes should be just barely tender around the edges but not cooked. Remove them from the heat, drain them, and then arrange them in the baking dish. Pour the sauce on top, cover, and bake 20 to 30 minutes. Uncover and continue baking until the potatoes are tender.
  • To make these ahead, put the potatoes and sauce in the baking pan, cover with foil, and refrigerate for several hours or overnight. Remove them from the refrigerator about 20 to 30 minutes before baking or bake for about 15 minutes longer if right out of the fridge.

Recipe Variations

  • Add about 1/4 cup of crumbled cooked bacon or about 1 cup of diced ham to the potatoes.
  • Add 1/2 cup to 1 cup of shredded cheese to the sauce or sprinkle cheese over the top of the casserole about 5 to 10 minutes before it's done.​