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Creamy Old-Fashioned Scalloped Potatoes Recipe Easy No Cream Needed

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A comforting old-fashioned scalloped potatoes recipe that achieves creamy richness without using any cream, relying on milk, butter, and cheese for a velvety sauce.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 6 medium potatoes)
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed (can substitute 2% milk or dairy-free alternative like oat milk)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • 1½ cups shredded sharp cheddar cheese
  • 1 small yellow onion, finely chopped
  • A pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with a bit of butter to prevent sticking.
  2. Peel and slice the russet potatoes into 1/8-inch (3 mm) thick rounds. Use a mandoline or sharp knife for even slices.
  3. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour until smooth and bubbling, about 2 minutes.
  4. Slowly add warm milk in a steady stream while whisking constantly to avoid lumps.
  5. Add salt, pepper, garlic powder, and a pinch of nutmeg. Let the sauce simmer gently, stirring often, until it thickens, about 5-7 minutes. It should coat the back of a spoon.
  6. In a small skillet, melt the remaining 2 tablespoons of butter and sauté the chopped onions until translucent and soft, about 5 minutes. Stir the onions into the sauce.
  7. Place a single layer of sliced potatoes in the bottom of the baking dish. Pour a ladleful of sauce over the potatoes, then sprinkle some shredded cheddar cheese. Repeat layers until all potatoes, sauce, and cheese are used, finishing with cheese on top.
  8. Cover the dish tightly with aluminum foil and bake for 45 minutes to trap steam and cook the potatoes through.
  9. Remove the foil and continue baking for another 20-25 minutes until the top is golden and bubbling with slightly crisp edges.
  10. Let the scalloped potatoes rest for 10 minutes before serving to thicken the sauce and make slicing easier.

Notes

Use warm milk to avoid curdling the roux. Thin, even potato slices cook best. Covering the dish traps moisture for even cooking; remove foil near the end to brown the top. Let the dish rest before serving for best texture. For dairy-free, substitute vegan butter and plant-based milk; for gluten-free, use cornstarch or gluten-free flour instead of all-purpose flour.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, old-fashioned recipe, no cream, comfort food, cheesy potatoes, easy side dish

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