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Scalloped Potatoes
Classic scalloped potatoes are a comforting side dish baked in a rich, homemade cream sauce. Thinly sliced potatoes are layered and smothered in a savory mixture of butter, onions, and milk. This from-scratch casserole is perfect for holiday dinners or hearty weeknight meals. The potatoes bake until perfectly tender while the sauce bubbles and thickens into a savory delight.
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 and 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.
- 3Continue cooking and stirring the onion mixture until smooth and bubbly, then remove the pan from the heat. Gradually whisk in the milk, return to the heat, and bring to a boil. Boil and stir for 1 minute.
- 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 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 to allow the sauce to thicken.