Baked Scalloped Potatoes Without Cheese

Here is my favorite scalloped potatoes recipe, without cheese, featuring tender layers of potatoes in a rich, creamy sauce with butter, milk, and simple seasonings that let the potato flavor shine through.

These scalloped potatoes are the perfect side dish when you want something comforting but not too heavy. My kids actually prefer this version over the cheesy kind, which surprised me at first, but now I get it – sometimes simple really is better.

What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to pick a potato that holds its shape well during the long baking process. Red potatoes are a great choice because they’re waxy and won’t fall apart as easily as russets, which tend to get too soft and mushy. Yukon Gold potatoes also work really well since they have a creamy texture and hold together nicely. If you only have russet potatoes on hand, they’ll still work, but your dish might be a bit more tender and less structured. Whatever type you choose, try to pick potatoes that are similar in size so they cook evenly, and don’t forget to slice them about 1/8 inch thick for the best results.

Options for Substitutions

This classic comfort food recipe is pretty forgiving when it comes to swaps:

• Red potatoes: Yukon Gold or russet potatoes work great too. Yukon Golds will give you a creamier texture, while russets might break down a bit more but still taste delicious.
• Salted butter: You can use unsalted butter if that’s what you have – just add an extra pinch of salt to the recipe. Margarine works in a pinch, though the flavor won’t be quite as rich.
• All-purpose flour: If you’re out of all-purpose flour, you can use the same amount of cornstarch mixed with a little cold milk first to prevent lumps.
• Scalded milk: Heavy cream mixed with milk (about half and half) makes this extra creamy, or you can use all whole milk if you don’t want to scald it – just heat it gently until warm.
• Yellow onions: White onions or sweet onions work just fine. You can even skip the onions entirely if you’re not a fan, though they do add nice flavor.
• Salt and pepper: Feel free to add garlic powder, paprika, or fresh herbs like thyme to mix up the flavor profile.

Watch Out for These Mistakes While Baking

The biggest mistake when making scalloped potatoes is not slicing your potatoes evenly – aim for 1/8 to 1/4 inch thick slices so they cook at the same rate and you don’t end up with some pieces mushy while others are still firm. Another common error is rushing the roux by adding the scalded milk too quickly, which can cause lumps in your sauce, so whisk the milk in gradually and keep stirring until smooth. Don’t forget to properly scald your milk by heating it until small bubbles form around the edges (not boiling), as this helps prevent the sauce from breaking and ensures a creamy texture. Finally, resist the urge to skip covering the dish with foil for the first hour of baking – this prevents the top from browning too quickly while the potatoes underneath are still cooking through.

What to Serve With Scalloped Potatoes?

These creamy scalloped potatoes are the perfect side dish for almost any main course, especially roasted meats like ham, pork tenderloin, or a classic roast beef. They pair beautifully with grilled chicken or baked salmon too, since the rich, buttery sauce complements lighter proteins really well. I love serving them alongside some steamed green vegetables like broccoli or green beans to balance out all that creamy goodness. For a complete comfort meal, add a simple mixed greens salad with a light vinaigrette to cut through the richness of the potatoes.

Storage Instructions

Refrigerate: Leftover scalloped potatoes taste amazing the next day! Store them covered in the fridge for up to 4 days. The creamy sauce thickens up even more as it sits, which makes each bite extra satisfying.

Freeze: You can freeze portions of this dish for up to 3 months in freezer-safe containers. Just know that the texture might change slightly after thawing – the potatoes can get a bit softer, but the flavor is still there. I like to freeze individual servings for easy weeknight dinners.

Warm Up: To enjoy your leftovers, cover with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions, but the oven method keeps that nice creamy texture better. Add a splash of milk if it seems too thick after reheating.

Preparation Time	20-30 minutes
Cooking Time	60-80 minutes
Total Time	80-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 50-60 g
• Fat: 80-90 g
• Carbohydrates: 340-370 g

Ingredients

For the potato base:

• 3 onions (halved and thinly sliced)
• 8-10 medium red potatoes (peeled and thinly sliced to about 1/8-inch thickness)

For the sauce and seasonings:

• 6 tbsp all-purpose flour
• 1/2 cup salted butter (I use Land O’Lakes)
• 2 1/2 tsp salt
• 1 1/2 tsp black pepper (freshly ground for best flavor)
• 4.3 cups milk (warmed, whole milk gives a creamier sauce)

Step 1: Prepare the Oven, Potatoes, and Onions

• 8 to 10 medium red potatoes
• 3 onions, cut into halved rounds

Preheat your oven to 350°F (176°C).

Wash and peel the potatoes thoroughly.

Using a food processor, mandoline, or a sharp knife, slice the potatoes into 1/8-inch thick rounds.

Cut the onions into halved rounds, keeping the slices even for uniform cooking.

If you want to ensure perfect texture, I recommend aiming for the thin and consistent slices a food processor or mandoline provides.

Step 2: Scald the Milk

• 4.3 cups warmed milk

Gently heat the milk in a saucepan over medium heat until it is hot but not boiling.

Stir occasionally to prevent it from scorching at the bottom.

This step is optional but helps the potatoes cook more evenly and creates a smoother sauce.

Step 3: Layer the Potatoes, Onions, and Seasonings

• sliced potatoes (from Step 1)
• sliced onions (from Step 1)
• 6 tbsp all-purpose flour
• 1/2 cup salted butter
• 2 1/2 tsp salt
• 1 1/2 tsp black pepper

In a 13×9 inch casserole dish, spread out one third of the sliced potatoes in an even layer.

Top with one third of the sliced onions.

Dot half of the flour and one third of the butter over the vegetables, then sprinkle with one third of the salt and pepper.

Repeat this process for a second layer: add another third of the potatoes, onions, half of the remaining flour, one third of the butter, and another third of the salt and pepper.

For the final layer, arrange the remaining potatoes, onions, and butter on top.

Sprinkle with the last of the salt and pepper.

If you like a hint of extra flavor, I sometimes add an extra pinch of black pepper on the top layer before baking.

Step 4: Pour Milk and Bake the Casserole

• warmed milk (from Step 2)

Carefully pour the warmed milk (from Step 2) evenly over the prepared layers in the casserole dish.

Bake, uncovered, for 60 to 80 minutes or until the potatoes are tender when pierced with a fork and the top is golden brown.

If the top is browning too fast before the potatoes are cooked through, lightly cover the dish with aluminum foil to prevent burning.

If you want a crispier top, you can broil the casserole for 1–2 minutes at the end.

Step 5: Rest and Serve

Remove the casserole from the oven and let it set for about 5 minutes before serving to allow the sauce to thicken and the flavors to meld.

If desired, garnish the top with fresh parsley, green onion, or chives for color and a fresh punch of flavor.