1 / 1
Scalloped Potatoes
Crispy on the edges and impossibly tender in the center, these classic scalloped potatoes bubble away in a rich, homemade cream sauce. Thinly sliced potatoes are layered and smothered in a savory mixture of butter, onions, and milk. It's a from-scratch casserole that adds a touch of nostalgia to any dinner table. The potatoes bake slowly until they're perfectly soft, while the sauce thickens into a savory, golden-brown finish.
Ingredients
- 4 tablespoons butter
- 1 small onion, finely chopped ( ⅓ cup)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups milk
- 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
Instructions
- 1Preheat the oven to 350°F. Grease a 2-quart casserole dish with cooking spray or shortening.
- 2Melt 3 tablespoons of butter in a 2-quart saucepan over medium heat. Add the chopped onion and cook for about 2 minutes until tender, stirring occasionally. Stir in the flour, salt, and pepper, cooking for another minute to remove the raw flour taste.
- 3Remove the pan from the heat. Gradually whisk in the milk to prevent lumps, then return to the heat and bring to a boil. Boil and stir for 1 minute until slightly thickened.
- 4Arrange the thinly sliced potatoes in the prepared casserole dish. Pour the hot milk sauce evenly over the top. Cut the remaining 1 tablespoon of butter into small pieces and scatter them over the potatoes.
- 5Cover the dish tightly with foil or a lid and bake for 30 minutes.
- 6Remove the cover and continue baking for 1 hour to 1 hour and 10 minutes, or until the potatoes are completely tender. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken.
Notes
- Variation: For Au Gratin potatoes, stir 1 cup of sharp Cheddar cheese into the sauce after boiling the milk for 1 minute. Cook and stir until the cheese melts, then proceed with the recipe.
- Prep: Slice the potatoes as evenly as possible so they cook at the same rate. A mandoline slicer works best for this.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave.