Homemade Scalloped Potatoes Without Cheese

I grew up thinking scalloped potatoes always had to be loaded with cheese. Every holiday, my aunt would bring her famous cheesy version, and I just assumed that’s what made them so creamy and good.

Turns out, I was wrong. The real magic in scalloped potatoes comes from a simple cream sauce made with butter, flour, and half-and-half. No cheese needed. When I first made them this way, I was surprised at how rich and satisfying they were—maybe even better than the cheesy kind because you can actually taste the potatoes. Plus, they’re a great option when you’re serving them alongside a meal that’s already pretty heavy on the cheese.

What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy potatoes like Russets or Yukon Golds. Russets are the classic choice because they have a high starch content that helps thicken the cream sauce naturally as it bakes, plus they get nice and tender. Yukon Golds are another great option if you prefer a slightly buttery flavor and a creamier texture. I’d avoid waxy potatoes like red potatoes or fingerlings for this recipe, since they tend to hold their shape too well and won’t give you that melt-in-your-mouth quality you’re looking for in scalloped potatoes.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Half-and-half: You can use whole milk for a lighter version, though the sauce won’t be quite as creamy. Heavy cream works too if you want it richer. You can also do a 50/50 mix of milk and cream to make your own half-and-half.
• Butter: Olive oil or vegetable oil can work in place of butter for the roux, though you’ll lose some of that buttery flavor. Use the same amount.
• Potatoes: Russet potatoes are the classic choice here, but Yukon golds work great too and give you a creamier texture. Sweet potatoes are an option if you want something different, though the flavor profile will change quite a bit.
• Onion: Yellow or white onions both work fine. Shallots are a nice substitute if you have them, using about 2-3 large shallots in place of one onion.
• Flour: All-purpose flour is what you need here to create the creamy sauce, so I’d recommend sticking with it. Cornstarch won’t give you the same result in this recipe.

Watch Out for These Mistakes While Baking

The biggest mistake when making scalloped potatoes is slicing your potatoes unevenly, which leads to some pieces turning mushy while others stay hard – aim for consistent 1/8-inch slices using a mandoline or sharp knife for the best results.

Another common error is not cooking your flour mixture long enough in step 5, which can leave a raw, pasty taste in your sauce, so make sure to let it bubble for the full 1-2 minutes to cook out that flour flavor.

To prevent your sauce from breaking or becoming grainy, add the half-and-half gradually while whisking constantly, and keep the heat at medium to avoid scorching the bottom of the pan.

Finally, resist the urge to skip the covered baking step – those first 30 minutes under foil create steam that helps the potatoes cook through evenly before the final uncovered bake gives you that golden, bubbly top.

What to Serve With Scalloped Potatoes?

Scalloped potatoes are the perfect side dish for just about any protein you’re serving for dinner. They pair beautifully with roasted chicken, baked ham, or a simple grilled steak since the creamy potatoes balance out the savory meat really nicely. I love serving them alongside roasted vegetables like green beans, asparagus, or Brussels sprouts to add some color and freshness to the plate. If you’re looking for something lighter, a crisp garden salad with a tangy vinaigrette cuts through the richness of the potatoes and rounds out the meal.

Storage Instructions

Store: Leftover scalloped potatoes keep really well in the fridge. Just cover the baking dish tightly with foil or transfer them to an airtight container, and they’ll stay good for up to 4 days. The creamy sauce might thicken up a bit as it sits, but that’s totally normal.

Freeze: You can freeze scalloped potatoes for up to 2 months, though the texture of the potatoes might change slightly when thawed. Let them cool completely first, then wrap the dish tightly in plastic wrap and foil, or portion them out into freezer-safe containers.

Reheat: To warm them back up, cover with foil and bake at 350°F for about 20-30 minutes until heated through. If they seem a little dry, you can drizzle a splash of milk or cream over the top before reheating. The microwave works too for individual portions, just heat on medium power to keep them from drying out.

Estimated Nutrition

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

• Calories: 1700-1900
• Protein: 30-35 g
• Fat: 70-80 g
• Carbohydrates: 240-270 g

Ingredients

For the cream sauce:

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves
• 1/4 cup flour (I always use King Arthur all-purpose flour)
• 2.25 cups half-and-half (makes it extra creamy and rich)
• 2.5 tsp salt
• 0.5 tsp pepper
• 1/4 tsp ground nutmeg

For the layers:

• 3 lb potatoes (peeled and sliced into 1/8-inch rounds)

Step 1: Prepare the Mise en Place and Preheat Oven

• 3 lb potatoes
• 1 onion, finely diced
• 3 garlic cloves, minced
• butter for greasing

Peel the potatoes and slice them into thin 1/8-inch rounds—I recommend using a mandoline for consistency, which ensures even cooking.

Place the sliced potatoes in a bowl of cold water to prevent browning and remove excess starch.

Finely dice the onion into 1/4-inch pieces and mince the garlic cloves.

Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish with a small amount of butter.

Step 2: Build the Creamy Sauce Base

• 5 tbsp butter
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1/4 cup flour
• 2.25 cups half-and-half
• 2.5 tsp salt
• 0.5 tsp pepper
• 1/4 tsp ground nutmeg

Melt 5 tablespoons of butter in a medium saucepan over medium heat.

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for 1 minute more until fragrant.

Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to create a paste—this cooks out the raw flour taste and helps thicken the sauce.

Gradually pour in the half-and-half while whisking continuously to avoid lumps.

Add the salt, pepper, and ground nutmeg, then bring the mixture to a gentle boil, stirring frequently.

I like to add the nutmeg here because it infuses into the cream beautifully and adds subtle depth without being obvious.

Step 3: Layer Potatoes and Sauce in Baking Dish

• 3 lb potatoes, sliced
• creamy sauce from Step 2

Drain the sliced potatoes from the cold water and pat them dry with paper towels—this removes the excess starch and helps them cook more evenly.

Spread 1/3 of the potatoes in an even layer on the bottom of the greased baking dish.

Pour 1/3 of the creamy sauce from Step 2 over the potatoes, distributing it evenly.

Repeat this layering process twice more, ending with a final layer of sauce on top.

I find that patting the potatoes dry makes a real difference in the final texture—it prevents a gummy layer from forming at the bottom.

Step 4: Bake Covered and Finish

• assembled casserole from Step 3

Cover the baking dish tightly with aluminum foil and place it in the preheated 400°F oven.

Bake covered for 30 minutes to gently cook the potatoes through while trapping steam.

Remove the foil and bake for another 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.

The uncovered baking allows the top to brown slightly and any excess moisture to evaporate, creating a better texture throughout the dish.

Homemade Scalloped Potatoes Without Cheese

Delicious Homemade Scalloped Potatoes Without Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

For the cream sauce::

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves
• 1/4 cup flour (I always use King Arthur all-purpose flour)
• 2.25 cups half-and-half (makes it extra creamy and rich)
• 2.5 tsp salt
• 0.5 tsp pepper
• 1/4 tsp ground nutmeg

For the layers::

• 3 lb potatoes (peeled and sliced into 1/8-inch rounds)

Instructions

 

• Peel the potatoes and slice them into thin 1/8-inch rounds—I recommend using a mandoline for consistency, which ensures even cooking. Place the sliced potatoes in a bowl of cold water to prevent browning and remove excess starch. Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish with a small amount of butter.
• Melt 5 tablespoons of butter in a medium saucepan over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant. Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to create a paste—this cooks out the raw flour taste and helps thicken the sauce. Gradually pour in the half-and-half while whisking continuously to avoid lumps. Add the salt, pepper, and ground nutmeg, then bring the mixture to a gentle boil, stirring frequently. I like to add the nutmeg here because it infuses into the cream beautifully and adds subtle depth without being obvious.
• Drain the sliced potatoes from the cold water and pat them dry with paper towels—this removes the excess starch and helps them cook more evenly. Spread 1/3 of the potatoes in an even layer on the bottom of the greased baking dish. Pour 1/3 of the creamy sauce from Step 2 over the potatoes, distributing it evenly. Repeat this layering process twice more, ending with a final layer of sauce on top. I find that patting the potatoes dry makes a real difference in the final texture—it prevents a gummy layer from forming at the bottom.
• Cover the baking dish tightly with aluminum foil and place it in the preheated 400°F oven. Bake covered for 30 minutes to gently cook the potatoes through while trapping steam. Remove the foil and bake for another 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork. The uncovered baking allows the top to brown slightly and any excess moisture to evaporate, creating a better texture throughout the dish.