This scalloped potatoes recipe is thin potatoes baked in a milk sauce until the top is browned. It is not au gratin potatoes, which carry cheese.
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Scalloped Potatoes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
Scalloped Potatoes. From Olivia.
Ingredients
Scale
- 2 pounds (900g) potatoes, sliced 1/8 inch
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups (480ml) milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 small onion, sliced thin
Instructions
- Heat the oven to 375°F (190°C). Butter a baking dish.
- Cook butter and flour for a minute. Whisk in milk, salt, pepper, and nutmeg until thick.
- Layer potatoes and onion with the sauce. Cover and bake 45 minutes. Uncover and bake 15 to 20 minutes, until the top is gold and a knife slides through.
Notes
Slice the potatoes even. Thick pieces stay raw while the top burns.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Mandoline
The even slice is the whole dish.
Sauce
It should coat a spoon before it goes in the dish.
Cover
Foil first, or the top dries before the center cooks.
Rest
Ten minutes out of the oven so the slices hold.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Cheese?
That is au gratin. Leave it out here.
Russet or Yukon?
Russets take the sauce. Yukons hold their shape more.
Make ahead
Bake, cool, and reheat covered at 350°F.
Storage
Fridge, 3 days.