Really Good Scalloped Potatoes – An Easy Classic Everyone Loves

These scalloped potatoes are everything I love in a comforting side dish — simple, creamy, and full of old-fashioned flavour. While some recipes call for garlic, onion, or cheese, I think they’re best with just three ingredients. The thick-cut potatoes bake into buttery, melt-in-your-mouth layers, and they reheat beautifully too. If you’re after something equally hearty, you might also enjoy my Old-Fashioned Aussie Steak Pie — but don’t skip these potatoes. They’re a true classic.

Really Good Scalloped Potatoes

Prep Time: 10 minutes mins

Cook Time: 1 hour hour 15 minutes minutes

Servings: 4 servings

A simple, old-fashioned potato bake made with thick slices, milk, and butter. Buttery, tender, and melt-in-your-mouth good.

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Ingredients

 

• 4 large potatoes about 1 kg, peeled and sliced thick
• 4 tablespoons plain flour gluten-free or regular
• 1 teaspoon salt heaped teaspoon
• Freshly ground black pepper to taste
• 80 g butter
• 500 ml milk 2 cups
• Butter for greasing the dish
• Cooking spray optional, for foil

Instructions

 

• Peel the potatoes and slice them thickly. You’ll want about 1 kg (4 large potatoes), cut into chunky slices.
• In a large bowl, combine the flour, salt, and plenty of freshly ground pepper. Mix well.
• Add the sliced potatoes to the bowl and toss to coat them generously in the flour mixture. Discard any leftover flour.
• Generously butter a casserole dish (with or without a lid).
• Arrange the floured potato slices into the dish, overlapping them slightly to fit snugly.
• In a saucepan, heat the milk and butter together until steaming, almost boiling. Remove from heat as soon as you see steam rising and most of the butter has melted.
• Pour the hot milk and butter mixture evenly over the layered potatoes.
• Cover the dish with a lid or foil (sprayed with cooking spray if using) and bake in a preheated oven at 170°C (340°F) with fan, or 190°C (375°F) without fan, for 1 hour.
• After 1 hour, remove the lid or foil and return to the oven for 15–20 minutes, increase oven temperature to hot and cook until the top is golden.
• Serve hot as a comforting side or simple vegetarian main. Leftovers reheat beautifully.

Video

Notes

• Flour: Gluten-free or regular plain flour both work well in this recipe.
• Reheating: Leftovers reheat beautifully. Cover the baking dish loosely with foil and bake in a moderate oven (170°C fan / 340°F or 190°C / 375°F) for about 20 minutes, or until heated through.
• Serving suggestion: This dish is delicious on its own or served alongside schnitzel, roast meats, or a fresh salad.
• Keep it simple: You can add onion, garlic, or cheese — but we love this recipe just as it is. The potatoes really shine when kept simple.