Scalloped Potatoes

15 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Beginner
Be the first to rate!
Scalloped Potatoes
Creamy scalloped potatoes with onions in a rich milk-based sauce, baked until golden brown on top. A comforting side dish that pairs perfectly with any main course.

Ingredients

15 servings
  • 3 pounds potatoes, peeled and sliced
  • 2 large onions, sliced
  • 1/4 cup butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup parsley, chopped

Step-by-Step Instructions

  1. Boil potatoes and onions in salted water for five minutes to partially cook them. Drain well.
  2. In a saucepan, melt butter over medium heat. Add the flour and stir until smooth to make a roux.
  3. Gradually stir in the milk, salt, and pepper. Stir constantly and cook until sauce is thick, then boil for two minutes.
  4. Spoon half of the potatoes and onions into a greased 9x13 baking dish. Pour half the sauce over them.
  5. Add the rest of the potatoes and onions, then pour remaining sauce over top. Sprinkle with parsley.
  6. Bake at 375F for 45 minutes until potatoes are tender and top is golden brown.

Common Problems and Solutions

Q: Why is my sauce lumpy?

A: Add the milk gradually while stirring constantly. Make sure the butter and flour are well combined before adding the milk. Use a whisk for smoothest results.

Q: Can I prep this ahead of time?

A: Yes! Assemble the dish, cover tightly, and refrigerate up to 24 hours. Add 10-15 minutes to baking time if going straight from fridge to oven.

Tips and Techniques

Slice potatoes to uniform thickness (about 1/4 inch) so they cook evenly. A mandoline slicer makes quick work of this. Pre-boiling the potatoes ensures they’ll be tender after baking.

Ingredient Substitutions

  • milk: heavy cream or half-and-half
  • butter: margarine

Equipment Needed

  • Large pot for boiling
  • Medium saucepan for sauce
  • 9x13 inch baking dish
  • Whisk