Scalloped Potatoes

Sep 2, 2021
by Anita Berge
- 4.7 / 5 ( 708 Ratings)
472 Likes

PREP TIME

30 mins
COOK TIME

45 mins
TOTAL TIME

1 hrs 15 mins
SERVING

6 People
VIEWS

2.1K

Indulge in the comforting embrace of Scalloped Potatoes, a symphony of thinly sliced potatoes layered with sweet onions, a velvety cream sauce, and a hint of nutmeg. This timeless classic transforms simple ingredients into an unforgettable culinary experience.

Ingridients

Adjust Servings

3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

1/2 sweet onion, thinly sliced

9 tablespoons all-purpose flour, divided

6 tablespoons unsalted butter, diced and divided

Salt and freshly ground black pepper to taste

Pinch of ground nutmeg

3 cups whole milk, warmed

Nutrition

Carbohydrate

55 g
Cholesterol

43 mg
Fiber

6 g
Protein

10 g
Saturated Fat

10 g
Sodium

171 mg
Sugar

8 g
Fat

16 g
Unsaturated Fat

0 g

DIRECTIONS

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01 Step

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. (5 minutes)

02 Step

Recipe View 10 mins Arrange one-third of the potato slices in an even layer in the prepared baking dish. Top with one-third of the onion slices. Sprinkle with 3 tablespoons of flour, and dot with 2 tablespoons of butter. Season generously with salt, pepper, and a pinch of nutmeg. (10 minutes)

03 Step

Recipe View 10 mins Repeat layering twice more, using the remaining potatoes, onions, flour, butter, and seasonings. (10 minutes)

04 Step

Recipe View 2 mins Gently pour the warmed milk over the potato layers, ensuring the liquid reaches just below the top layer of potatoes. (2 minutes)

05 Step

Recipe View 1 hrs Bake in the preheated oven for 45 to 60 minutes, or until the potatoes are tender and the sauce is bubbly and golden brown. If the top begins to brown too quickly, cover the dish loosely with aluminum foil. (60 minutes)

06 Step

Recipe View 10 mins Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired. (10 minutes)

For best results, use a mandoline to slice the potatoes evenly.
Warming the milk prevents it from curdling during baking.
Feel free to add other seasonings to the cream sauce, such as garlic powder, thyme, or a bay leaf.
If the sauce becomes too thick during baking, add a little more warm milk to thin it out.
To make ahead, assemble the potatoes and sauce, cover tightly, and refrigerate for up to 24 hours. Add 15-20 minutes to the baking time.

Anita Berge

Written by

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