Amanda's Scalloped Potatoes

I’m a big believer in simple, at least when it comes to food.

Sometimes, I think we get so caught up in dressing things up and reinventing them that we forget how good the basics can be. These creamy, buttery scalloped potatoes are the perfect example. Not only are they the epitome of simple, classic Southern elegance, they also make the ultimate side dish to compliment any hearty entrée. Usually, I’m the chef in the family, but my husband, Alex, taught me this recipe and we always request he make it when we grill steaks. We never have any leftovers, and everyone asks for seconds.

So, what makes it so great?

Simple ingredients – chances are, you have everything you need for this dish already in your kitchen! Which means you don’t have to spend any time traipsing through the grocery store looking for a spice or a vegetable you’ve never heard of.

Easy prep – putting this dish together couldn’t be easier. Once the potatoes and onions are cut, all you need to do is assemble the layers and throw it in the oven. In fact, it reminds me a bit of lasagna (but way less labor intensive).

Crowd pleaser – this recipe serves six and it’s kid-and-crowd-approved. Trust me, you will literally want to scrape the bottom of the pan for the last crunchy, buttery bite. And, as an added bonus – it’s extremely easy to double, or triple this recipe for bigger crowds, and its beautiful, rustic-chic appeal is guaranteed to impress. (Have this recipe on hand – people will be asking for it!)

Versatile – As I mentioned above, this dish is the perfect side. My family usually pairs it with a steak, but it would be just as stunning served alongside chicken, tofu, a pot pie, or another main of your choice. And if, on the off chance, you do have a bit leftover, it also keeps beautifully in the fridge for up to 3 days.

Serves 6 

8 tablespoons (1 stick) butter, plus extra for buttering the dish 5 large russet potatoes, peeled and sliced thinly 4 teaspoons all-purpose flour, divided Kosher salt, to taste Freshly ground black pepper, to taste 1/2 cup diced onions 1 pint heavy cream 


  • Preheat oven to 375 degrees
  • Rub a 9 x 12-inch baking dish with butter
  • Cut the stick of butter into small cubes
  • Arrange a single layer of potatoes on the bottom of the dish
  • Dust with 1 teaspoon of flour and sprinkle with salt and pepper
  • Dot potatoes with a few cubes of butter and sprinkle some of the onions over top
  • Repeat these steps 3 more times
  • Pour the cream over the potatoes
  • Bake, uncovered, in bottom third of the oven for 45 minutes, or until bubble and lightly browned

 Pairs Well With: This is the perfect side to serve alongside Pot Roast Pie, Chicken Pot Pie, or Chicken Ranchero Pie. Pair it with a pie and a green salad dressed with our Balsamic Herbed Vinaigrette.

Did you enjoy this recipe? If so, I’d love to hear from you in the comment section!

For more recipes, check out my cookbook, Southern Baked Pie: Celebrating Life with Pie, and the rest of my blog!