Scalloped Potatoes are sliced potatoes baked in a creamy sauce. The potatoes are tender and coated with a buttery, creamy sauce.
Our family dinners would sometimes include either Scalloped Potatoes or Potatoes Au Gratin. Mom doubled the recipe because a single recipe was not enough for everyone.
I use russet potatoes when making this dish. Russet potatoes are a good all-purpose potato. Wash the potatoes, then peel them. Thinly slice the potatoes then set them aside. This recipe calls for two pounds of potatoes. Two pounds of potatoes yields 4 1/2 - 5 cups of sliced potatoes.
The recipe calls for 1/4 cup of sliced onion. I use a yellow onion. Yellow onions are a good all-purpose onion.
The white sauce is started by making a roux. A roux is a mixture of fat (butter or oil) and flour that is used for making sauces. First, melt the butter then add flour, salt and pepper in a saucepan over low heat. Let the mixture cook until it is smooth and bubbly. Once the mixture is bubbly, remove it from the heat and add the milk. Place the saucepan back on the heat and stir frequently until the mixture is boiling. Let the mixture boil for about a minute so that it will thicken a little. Be careful not to scorch or burn the milk.
Lightly spray a 2-quart casserole dish with cooking spray. I use an 8x8 casserole dish when making this recipe.
To assemble the dish, layer about 1/3 of the sliced potatoes, 1/2 of the onions topped with 1/3 of the sauce, then repeat. Next, top with the remaining potatoes and sauce. Slice one tablespoon of butter into small pieces then scatter them on top of the casserole dish. Cover the casserole dish then bake the potatoes for about 30-minutes. Then, uncover and continue to bake for about an hour, or until the potatoes are tender.
Let the Scalloped Potatoes rest for 5-10 minutes before serving. This allows the sauce to thicken a bit. Serve hot.
I hope you enjoy the Scalloped Potatoes!
- 2 pounds potatoes About 4 1/2 - 5 cups when thinly sliced
- 4 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 cups milk
- 1/4 cup onion, chopped
- Preheat the oven to 350F.
- Lightly grease a 2-quart casserole dish (8x8 casserole dish). Set aside.
- Chop 1/4 cup of onion and set aside.
- Wash, peel and thinly slice the potatoes. Set aside.
- Heat three tablespoons of butter in a saucepan over medium heat until melted.
- Add the flour, salt and pepper. Stir to combine.
- Continue to cook, stirring constantly, until the mixture is smooth and bubbly.
- Remove from the heat and slowly add the milk. Stir to combine.
- Return to the heat then stir frequently until the mixture is boiling.
- Boil for one minute while continuing to stir.
- Arrange about 1/3 of the potatoes evenly in the prepared casserole dish.
- Top with about 1/2 of the onion and 1/3 of the white sauce.
- Place about 1/3 of the potatoes in another layer in the casserole dish.
- Top with the remaining onion and 1/3 of the white sauce.
- Arrange the remaining potatoes as the top layer in the casserole dish.
- Pour the remaining white sauce over the top of the potatoes.
- Dot the potatoes with the remaining one tablespoon of butter.
- Cover and bake for about 30-minutes.
- Uncover and bake for about 1 hour, or until the potatoes are tender.
- Let rest 5-10 minutes before serving.