Few dishes evoke the warmth and comfort of home quite like scalloped potatoes. Layers of tender potatoes, bathed in a creamy, savory sauce, create a dish that’s both simple and deeply satisfying. This recipe offers a classic approach, resulting in a golden, bubbling casserole that’s sure to be a crowd-pleaser. It’s the perfect side dish to complement any festive meal, bringing a touch of heartwarming indulgence to your table.
Ingredients
- 2 1/2 pounds russet potatoes, peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and freshly ground black pepper, to taste
- Optional: 1 cup shredded cheddar cheese
Directions
Prepare the Potatoes and Onions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Peel and thinly slice the potatoes and onions.
Make the Sauce:
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, stirring continuously until the sauce thickens.
Season with salt and pepper.
Layer the Potatoes:
Layer half of the potato slices in the prepared baking dish.
Top with half of the sliced onions.
pour half of the sauce over the potato and onion layers.
layer the remaining potatoes and onions over the sauce, and pour the rest of the sauce over the top.
If you choose to use cheese, sprinkle the cheese over the top of the dish.
Bake:
Cover the baking dish with aluminum foil.
Bake for 1 hour, or until the potatoes are tender.
Remove the foil and bake for another 15-20 minutes, or until the top is golden brown.
Rest and Serve:
Let the scalloped potatoes rest for 10 minutes before serving.
Tips:
Yukon gold potatoes are also a great choice for this recipe.
For a richer flavor, you can use half-and-half or heavy cream instead of milk.
You can add other seasonings, such as garlic powder or thyme, to the sauce.
Using a mandoline slicer will help produce even slices of potato.